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!
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.