Pumpkin Praline Pie Recipe

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Pumpkin Praline Pie Recipe

Pumpkin pie and pecan pie are two of the most popular and iconic Thanksgiving pie recipes in the US. If you love them both and can’t decide which pie to make for Thanksgiving this year, or you just want to level up your classic Thanksgiving pumpkin pie, why not bake a pumpkin praline pie? This easy holiday dessert is a creamy, spiced homemade pumpkin pie baked with a crunchy brown sugar pecan praline topping, so you get the best of both pies in every single slice.

Pumpkin praline pie (or praline pumpkin pie) is also sometimes called pumpkin pecan pie. However, you’ll also find pumpkin pecan pie recipes that layer pumpkin pie filling with a gooey pecan pie filling, which is a completely different pie. So to keep things clear, I call this one pumpkin praline pie: a classic pumpkin pie with a sweet, crunchy pecan topping instead of a layer of pecan pie filling.

What is Pumpkin Praline Pie?

Pumpkin praline pie is a silky, spiced pumpkin custard baked inside of a pie crust and then topped with crunchy, sweet pecan pralines. Think of it as a classic homemade pumpkin pie with a pecan praline topping that caramelizes in the oven. The annual fall pumpkin pie spice craze has given rise to many delicious variations of pumpkin pie, but pumpkin praline pie (also called pumpkin pecan pie or praline pumpkin pie) is one of the best.

Although I like pumpkin praline pie best when it’s baked in a flaky, all-butter pie crust, it also bakes up deliciously in a graham cracker crust or a festive gingersnap cookie pie crust. A gingersnap crust adds an extra kick of warm spice that makes the whole pie taste even more like the holidays.

What is a Praline?

By definition, a praline is a candy confection made by combining nuts and sugar, but you’ll find different variations depending on where you are. Here are the most common types of pralines:

French Pralines: Hard and crunchy, French pralines are clusters of almonds or hazelnuts coated in caramelized sugar.
American Pralines: Originally from New Orleans, American pralines are an adaptation of French pralines made with pecans instead of almonds. Pecans were more abundant in the Americas. They’re usually coated in a softer caramel with a fudgier texture.
Belgian Pralines: Belgian pralines are quite different from French and American pralines and are chocolates filled with a smooth filling made of nuts and caramel.

Although all versions of pralines have nuts and caramelized sugar, you’ll also find many pralines made with chocolate and bourbon. On their own, pralines are usually bite-size candies made from clusters of nuts and sugar. But when ice cream, pie, and other desserts mention praline, it usually means candied nuts are mixed into the recipe. In many modern recipes, especially in the US, pralines are nearly synonymous with candied pecans.

The praline topping on this pumpkin praline pie is a crunchy caramelized layer of toasted pecans, brown sugar, butter, and a splash of maple syrup.

If you’re curious about the science behind caramel, check out my salted caramel sauce recipe here.

History of Pumpkin Praline Pie

Pralines have been around for centuries and are thought to have been created in France in the 1600s, but pumpkin praline pie is a more modern recipe. Pumpkin praline pie seems to be the more common name for this pie today. However, the first recipes I can find for a pie like this pumpkin praline pie were published under the name pumpkin pecan pie, and the topping was often called a pecan crunch topping. The earliest published recipe I’ve found for a pumpkin pecan pie appeared in 1952 in The Complete American-Jewish Cookbook.

The first published recipe I can find under the name pumpkin praline pie is in The Easy Harvest: Sauce and Puree Cookbook published in 1980. That pie is similar to this one: a classic pumpkin pie topped with a pecan and sugar mixture a few minutes before the pie is done baking. A master index of Southern Living recipes also mentions a pumpkin praline pie recipe published in 1980.

Step-by-Step Pumpkin Praline Pie Recipe

Crust

Pumpkin praline pie can be made in a wide variety of crusts. A dark blind baked flaky, all-butter pie crust is the classic choice. However, it can also be made in any number of crumb crusts such as graham cracker crust or use a gingersnap pie crust if you want to give it an extra spicy, festive twist.

Homemade Pumpkin Pie Filling Recipe

Ingredients

1 dark, blind-baked pie shell
15oz (1 can) pumpkin puree
7.5oz sweetened condensed milk
6oz evaporated milk
75g (6T) brown sugar
3 eggs
1T cinnamon
2t ginger
½t nutmeg
¼t cloves
¼t salt
2T heavy cream (optional)

1.

Preheat your oven to 325°F (160°C).

2.

In a large mixing bowl, whisk together the brown sugar, spices (cinnamon, ginger, nutmeg, cloves, and salt), condensed milk, and pumpkin puree. Mixing the spices in with the sugar and thick ingredients first helps keep them from clumping.

3.

Whisk in the eggs until they’re fully combined, and then whisk in the evaporated milk.

4.

(Optional) Brush the edges of your dark, blind-baked pie crust with heavy whipping cream. This will give the crust a deeper, more golden brown color after it finishes baking.

pie crust with cream brushed around edges

5.

Slowly pour the pumpkin pie filling into the pie crust, filling it right up to the top edge, just before it starts to overflow. Pour slowly and evenly, and pop any large bubbles with a toothpick or fork.

6.

Bake the pie for 40 minutes, until it’s almost done. The center will still have quite a bit of jiggle, but the filling will look like it’s starting to set. While the pie is baking, make the pecan praline topping.

Pecan Praline Topping Recipe for Pumpkin Pie

Ingredients

1c Toasted Pecan Pieces (100g)
⅓c Brown Sugar (67g)
1T Maple Syrup (15mL)
1T Unsalted Butter, melted (14g)

1.

In a bowl, mix together the toasted pecan pieces, brown sugar, maple syrup, and melted butter until the pecans are evenly coated.

2.

After the pumpkin pie has baked for 40 minutes, or a few minutes before it’s done, take it out of the oven and gently sprinkle the praline topping evenly over the top of the pie.

3.

Put the pie back in the oven and bake for another 10 to 12 minutes, until the sugar in the praline topping has melted and the pecans are toasted.

4.

Remove the pie from the oven and let cool for at least 2 hours before serving.

Using Condensed Milk vs. Evaporated Milk in Pumpkin Pie Filling

Most pumpkin pie recipes call for evaporated milk, condensed milk, or both. Old-fashioned recipes from the 19th century often use milk and heavy cream. Which one should you use for your pumpkin pie filling?

Condensed Milk: Sweetened condensed milk is thick, sweet, and syrupy because about 60% of the water has been removed and sugar has been added. It creates a pumpkin pie filling that’s very rich, sweet, and creamy.
Evaporated Milk: Evaporated milk also has had about 60% of the water removed, but doesn’t have added sugar. It produces a lighter, airier custard.
Milk and Heavy Cream: Using scalded whole milk and heavy cream is the closest to the original, old-fashioned pumpkin pie recipes. It gives you a rich, milky flavor and a silky texture, but the filling won’t set up quite as firmly.

In my recipe, I use both evaporated milk and condensed milk together. This creates a pumpkin pie filling that is extra creamy and rich without it being too heavy or too sweet. The combination balances beautifully and gives the pie that perfect, classic custard texture.

Non-Dairy Alternatives: If you’d like to make your pumpkin pie dairy-free, coconut cream is a fantastic substitute. It mimics the richness of heavy cream, and adds a subtle coconut flavor that pairs surprisingly well with pumpkin spice.

Other Fun Pumpkin Pie Variations

Pumpkin pie is one of the most popular pies in the US. And like any incredibly popular dessert recipe, lots of creative and delicious variations have popped up over the years. Here are some of the most popular pumpkin pie variations.

Classic Pumpkin Pie: Nothing beats a good ol’ classic pumpkin pie. A silky, spiced pumpkin custard baked inside of a pie crust, pumpkin pie was included in the first cookbook published in America all the way back in 1796.
Pumpkin Meringue Pie: Give a classic pumpkin pie a fun, retro twist by topping it with toasted meringue.
Maple Pumpkin Pie: For an extra festive flavor and a little bit of a twist, sweeten your pumpkin pie filling with some maple syrup.
Chocolate Pumpkin Pie: Pumpkin and chocolate go surprisingly well together. Chocolate pumpkin pie is a delicious early fall dessert recipe, and it’s perfect as a Halloween dessert.
No-Bake Pumpkin Pie: This easy but delicious version of pumpkin pie doesn’t need an oven at all. It’s made with a no-bake pumpkin cheesecake filling in a delicious crumb crust.
Pumpkin Cheesecake Pie: Why make a classic pumpkin pie when you can make a pumpkin cheesecake? Bake a beautiful swirled pumpkin cheesecake pie.

How to Store Pumpkin Praline Pie

Pumpkin praline pie should always be refrigerated after baking. Once cooled, cover the pie with plastic wrap and store it in the refrigerator for 2-3 days. Although pumpkin pie keeps for a few days longer, the pralines will start to lose their crunch and may start weeping after the first day or two.

For the best texture, especially if the praline layer has lost its crunch, reheat the pie in a 350°F (175°C) oven for about 10 minutes before serving. This retoasts the praline, and makes the pie taste almost as good as freshly baked.

We’d love to see your pumpkin praline pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.