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Praline Pumpkin Pie

Praline Pumpkin Pie

Praline Pumpkin Pie is the kind of dessert that feels right at the center of a cozy gathering. It brings together smooth pumpkin filling, a buttery crust, and a sweet praline topping that adds just the right amount of crunch.
This pie has all the comforting flavors people look forward to in fall, but it is simple enough to make for any special meal. The filling is creamy and warmly spiced, and the praline topping gives each slice a richer, more memorable finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 9-inch pie dish
  • 1 Large bowl
  • 1 Small saucepan
  • 1 Whisk

Ingredients
  

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 1 can pumpkin puree
  • 0.75 cup brown sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 teaspoon alcohol-free vanilla
  • 0.5 cup chopped pecans
  • 0.33333333333333 cup light brown sugar for the praline topping
  • 2 tablespoons butter
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat the oven to 425 degrees F. Place the pie crust in a 9-inch pie dish and crimp the edges neatly. Keep it chilled while you make the filling.
  • In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, salt, and alcohol-free vanilla until smooth and well combined.
  • Pour the filling into the crust. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and continue baking for 35 to 45 minutes, until the center is just set.
  • While the pie cools slightly, combine the butter, brown sugar, and cream in a small saucepan over medium heat. Stir until melted and smooth, then add the chopped pecans and cook briefly until glossy.
  • Spoon the praline topping over the warm pie and spread it gently. Let the pie cool completely so the topping sets before slicing.

Notes

Do not overbake the pie, because the center will continue to set as it cools. If the crust edges brown too quickly, cover them with foil during the second part of baking. For the best texture, let the pie rest at room temperature before chilling or serving.
Store leftovers covered in the refrigerator for up to 4 days. For the best texture, serve chilled or let slices sit at room temperature for 15 to 20 minutes. If you want to warm a slice, heat it gently in the microwave for a short time.