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Praline Pumpkin Pie

Praline Pumpkin Pie

A decadent twist on classic pumpkin pie, featuring a crunchy praline topping. Perfect for fall celebrations!
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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 1/4 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup Cold unsalted butter cut into cubes
  • 1/4 cup Ice water
Filling Ingredients
  • 1 15-ounce can Pumpkin puree
  • 1 12-ounce can Evaporated milk
  • 2 Large eggs
  • 1 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
Praline Topping Ingredients
  • 1/2 cup Granulated sugar
  • 1/4 cup Heavy cream
  • 1/4 cup Chopped pecans

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Measuring cups and spoons
  • Mixing bowls
  • Rolling pin
  • Medium saucepan
  • Candy thermometer (optional)

Method
 

Instructions
  1. Make the crust: Whisk flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 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. Line with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes.
  3. Remove weights and parchment. Bake for 5-7 more minutes until lightly golden. Cool completely.
  4. Make the filling: In a bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  5. Make the praline topping: In a saucepan, combine sugar and heavy cream. Bring to a simmer, stirring constantly, until sugar dissolves.
  6. Simmer, without stirring, until light amber and reaches soft-ball stage (235-240°F). Remove from heat; stir in pecans.
  7. Pour filling into the cooled crust. Pour praline topping over filling and spread evenly.
  8. Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Cool completely before serving.

Notes

For a richer praline, use brown sugar instead of granulated sugar. You can also add a pinch of salt to the praline topping to enhance the flavor. Allow the pie to cool completely before serving to ensure the filling sets properly and the praline topping hardens.