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Praline Pumpkin Pie

This decadent praline pumpkin pie combines the classic flavors of pumpkin pie with a crunchy, sweet praline topping. It's the perfect fall dessert!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cup Cold unsalted butter cut into cubes
  • 0.25 cup Ice water
Filling Ingredients
  • 1 15-ounce can Pumpkin puree
  • 1 12-ounce can Evaporated milk
  • 2 Large eggs
  • 0.75 cup Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Ground cloves
  • 0.25 teaspoon Ground nutmeg
  • 0.5 teaspoon Salt
Praline Topping Ingredients
  • 0.5 cup Pecan halves
  • 0.5 cup Granulated sugar
  • 0.25 cup Heavy cream
  • 2 tablespoons Unsalted butter cut into pieces

Equipment

  • 9-inch pie plate
  • Pastry blender or your fingers
  • Medium saucepan
  • Large bowl
  • Rolling pin

Method
 

Instructions
  1. Make the crust: Whisk flour and salt. Cut in butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for 30 minutes.
  2. Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork. Bake at 375°F (190°C) for 15 minutes.
  3. Make the praline topping: In a saucepan, combine pecans, sugar, cream, and butter. Bring to a boil, stirring constantly. Reduce heat; simmer 5-7 minutes, or until thickened and golden brown. Cool.
  4. Make the filling: In a bowl, whisk pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  5. Pour filling into the pre-baked pie crust. Spoon cooled praline topping evenly over the filling.
  6. Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.
  7. Let cool completely on a wire rack before serving.

Notes

For a richer flavor, use dark brown sugar. You can also add a pinch of salt to the praline topping for a better balance of flavors. Store leftover pie in the refrigerator for up to 3 days.