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Praline Pumpkin Pie

Praline pumpkin pie is baked with warm spices and finished with a bubbling pecan topping. A smooth pumpkin filling and crisp praline layer make this pie a standout holiday dessert.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Prepare the crust
  • 1 pie crust 9-inch, refrigerated
Make the filling
  • 1 can (15 oz) pumpkin pure
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp salt
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
Finish with the praline topping
  • 2 tbsp butter unsalted
  • 0.33 cup light brown sugar packed
  • 1 tbsp light corn syrup
  • 0.75 cup pecans chopped

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Heat the oven to 425°F.
  2. Fit the pie crust into a 9-inch pie plate, crimp the edge, and place the pie plate on a rimmed baking sheet.
Make the filling
  1. In a large bowl, whisk together the pumpkin, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  2. Whisk in the eggs and evaporated milk until smooth, then pour the filling into the crust.
  3. Bake for 15 minutes, then reduce the oven to 350°F and bake for 30-35 minutes, until the edges look set and the center still has a broad wobble; loosely cover the crust edge with foil if it is browning too quickly.
Finish with the praline topping
  1. In a small saucepan over medium heat, melt the butter.
  2. Stir in the brown sugar and corn syrup and cook, stirring, until bubbling, about 1 minute; remove from the heat and stir in the pecans.
  3. Carefully spoon the topping over the pie and bake at 350°F for 10-15 minutes, until the topping bubbles and the center reaches 160°F with only a slight jiggle.
  4. Cool the pie on a rack for 2 hours.
  5. Refrigerate until ready to serve.

Notes

For the cleanest slices, chill the pie thoroughly before cutting. Cover and refrigerate for up to 4 days; freezing is possible, though the praline topping may lose some crispness. For a dairy-free swap, use dairy-free butter and evaporated coconut milk.