Pumpkin Praline Pie

A delicious spiced pumpkin pie in a flaky pie crust topped with a crunchy pecan praline topping. Level up your homemade pumpkin pie game!

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Dessert

Cuisine American

Servings 9" pie

Ingredients

Crust

1 Dark, Blind-Baked Pie Shell
2 tbsp heavy whipping cream (optional)

Pumpkin Pie Filling

15 oz Pumpkin Puree (~1¾ cups)
6 tbsp Brown Sugar (75g)
3 Eggs
⅔ cup Sweetened Condensed Milk (160mL)
¾ cup Evaporated Milk (178mL)
1 tbsp Cinnamon ground
2 tsp Ginger ground
½ tsp Nutmeg ground
¼ tsp Cloves ground
¼ tsp Salt

Pecan Praline Topping

1 cup Pecan Pieces (100g) toasted
⅓ cup Brown Sugar (67g)
1 tbsp Maple Syrup (15mL)
1 tbsp Unsalted Butter (14g) melted

Instructions

Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.
Preheat the oven to 325℉
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.
Whisk in the eggs until they’re fully combined, and then whisk in the evaporated milk.
(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.
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.
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.
In a bowl, mix together the toasted pecan pieces, brown sugar, maple syrup, and melted butter until the pecans are evenly coated.
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.
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.
Remove the pie from the oven and let cool for at least 2 hours.
Transfer the pie to the refrigerator until ready to serve.

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