You will never go back to just Pumpkin Pie again! Introducing Pumpkin PRALINE Pie – a Thanksgiving and Christmas must!
Pumpkin Praline Pie is creamy pumpkin pie topped with crunchy, chewy brown sugar pecans for the perfect flavor and texture combination in every bite! Be the hero of Thanksgiving with this new twist on the comforting classics!
With Thanksgiving just days away, you probably have your menu set, but if not, or if you are planning on bringing Pumpkin Pie, then I strongly recommend you mix it up this year with either Pumpkin Ice Cream Pie or Pumpkin Praline Pie, After all, no Thanksgiving is complete without comforting, creamy pumpkin pie BUT no Thanksgiving is complete without nutty, brown sugar Pecan Pie. Every year, everyone has a favorite pie, and every year, multiple pies are made to appease everyone’s loyalties. But what if you could combine two favorites – would the pie become that much more delicious? The answer is a resounding yes! The answer is this Pumpkin Praline Pie.
The praline topping is the icing on an already delicious but one-note-creamy texture pie. The sugary pecans add a much needed satisfying candied crunch that leaves you wanting more and more and more. As every pie should.
How to Make Pumpkin Praline Pie
To make this Pumpkin Praline Pie structurally sound and not too sweet, we can’t just pop one pie on top of the other. A traditional pumpkin pie isn’t sturdy enough to support an additional topping so first we whisk pumpkin, sugar, cinnamon ginger, nutmeg, salt, and cloves together in a medium saucepan then cook for 4 minutes. This additional 4 minute step is crucial as it evaporates extra liquid in the pumpkin for a thicker, sturdier, more concentrated pumpkin filling.
Next, we remove the filling from the heat and whisk in in evaporated milk followed by eggs and vanilla. Finally, we pour our filling into our pie crust and bake for 40-50 minutes. We want the pie to be cracked around the edges (will be covered by the topping), as the secret to the best pumpkin pie is a filling that is thoroughly set.
For the easy Praline Topping, we combine chopped pecans, brown sugar, vanilla and a small amount of corn syrup. We sprinkle this Topping over the Pumpkin Pie and bake another 20 minutes, just long enough for the pecans to roast and the topping to clump as the buttery browns sugar and corn syrup melt and coat the pecans.
This super easy, simplified approach to the Praline adds a buttery, cinnamon brown sugar crunch without all the work of boiling pecans with corn syrup for a sticky topping that is too sweet when paired with Pumpkin Pie. This Praline Topping, however, is perfection.
With one bite of this Pumpkin Praline Pie with its creamy rich pumpkin custard base and crunchy brown sugar butter pecan topping and the great Thanksgiving table pie divide will be united in Pumpkin Praline Pie love. Happy Pie Day!
LOOKING FOR MORE PUMPKIN RECIPES?
- Mom’s Famous Pumpkin Bread
- Soft and Chewy Pumpkin Cookies with Cinnamon Cream Cheese Frosting
- Double Layer Pumpkin Cheesecake
- Chocolate Chip Pumpkin Pound Cake with Cinnamon Cream Cheese Glaze
- Pumpkin Bread Pudding with Caramel Sauce
- Pumpkin Dinner Rolls
- Pumpkin Bars with Nutella Cream Cheese Frosting
- Easy Pumpkin Dip
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Prailine Pumpkin Pie
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Ingredients
Pumpkin Filling
- 1 15 oz. oz. can pure pumpkin NOT pumpkin pie filling
- 3/4 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 cup evaporated milk
- 3 eggs
- 2 teaspoons vanilla extract
Praline Topping
- 1 cup pecans, finely chopped
- 1/3 cup packed dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon dark corn syrup may sub light
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Instructions
Crust
- Prepare Pie crust according to directions, baking 10 minutes and letting cool completely. You can also use your favorite pie crust recipe.
Pumpkin Filling
- While Crust is cooling, add pumpkin, brown sugar, cinnamon ginger, nutmeg, salt, and cloves to a medium saucepan and whisk to combine. Cook over medium-high heat for 4 minutes, stirring constantly.
- Remove from heat and whisk in evaporated milk followed by eggs and vanilla. Pour filling into cooled pie crust. Cover edges of pie crust with foil or pie shield.
- Bake at 350 degrees for 40-50 minutes – UNTIL pie is cracked around the edges and the center barley jiggles.
Praline Topping
- While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
- Sprinkle Topping evenly over filling then evenly sprinkle with 1 tablespoon sugar.
- Remove foil from crust and return pie to oven and bake 10-20 minutes or until toothpick inserted in the center comes out clean (center registers 175 degrees F).
Cool
- Let pie cool on a wire rack for at least 2 hours.
Make Ahead
- Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving.
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Stephanie says
I have hated normal pumpkin pie my entire life, it’s bland, sad and boring to which no amount of whip cream can salvage. But THIS streusel covered pumpkin pie made me fall in love with it. I’ve made so many of your pumpkin desserts over the years to bypass the dreaded pie situation (your pumpkin cheesecake bars are usually the big hit of the party) but my kids wanted straight up pumpkin pie this year so we agreed on this recipe to make all of us happy. Haha. I did use a traditional crust because I also made your pecan pie, but this pie was to die for. Thank you Jen.
Jen says
Yay for a non-bland, sad pumpkin pie! I’m like you, don’t love regular pumpkin pie so I was looking for any way to jazz it up. I’m thrilled your family loved it!
Jeanne Mason says
I made the pie for Thanksgiving and everyone loved it. I accidentally put only 1/3 cup brown sugar in the pie and it was still plenty sweet. I never told anyone. It was darker in appearance than expected so don’t be surprised. I will make again.
Jen says
Thanks so much Jeanne, I’m so pleased everyone loved it! Happy holidays!
KRPL says
Hi Jen! I have made this pumpkin praline pie every year for the last few years, and it is AMAZING!! I just have a question, can I substitute the evaporated milk for heavy cream? If so, will this change the bake time?
Additional question, do you know what the internal temp of the pie needs to be? I usually do the jiggle test, but I figured it might be easier to know! I think google says 175-180, but I thought I would check with you!
Thank you SO much for all the delicious recipes! Your taco soup is also a staple in our dinner rotations!
Jen says
I love hearing this recipe is a family favorite thank you! I think you should be able to swap in heavy cream without any problems but I do expect it to slightly increase the baking time because 60% of its water is removed. Yes, 175 degrees is correct.
Sara H says
This looks so good! I can’t wait to make it for my dad especially who is the only one who usually eats a plain pumpkin pie at Thanksgiving. He loves traditional pie crust so I will probably swap that in like you mentioned. Do you think I should fully pre bake the crust or just parbake it? I’d love any advice. Thank you!
Jen says
Yay, I hope it’s a huge hit! Yes, I would partially bake the crust for about 10 minutes filled with parchment/beans or rice (see my recipe if you need help https://carlsbadcravings.com/homemade-pie-crust-recipe/) remove the parchment/beans and bake an additional 8 minutes or until just barely starting to brown.
Lara says
Hi, I’d love to try your recipe because it sounds amazing.
But I’m from Germany and I can’t find canned pumpkin anywhere. Can I supstitute it with something else? Like, cook some pumpkin and make puree out of it? How much pumpkin would I need and do I have to add something?
I’d love any tips or advice
Jen says
Hello! Yes, you can substitute homemade pumpkin puree, the flavor will be amazing! It would be the same measurement of 15 ounces. Hope this helps!