Easy Praline Pumpkin Pie
Indulge in the decadent flavors of fall with this Easy Praline Pumpkin Pie, a show-stopping dessert that combines creamy pumpkin filling with a luscious pecan praline topping. This recipe starts with a time-saving pre-made pie crust, filled with a rich mixture of spiced pumpkin puree, evaporated milk, and brown sugar for the ultimate autumnal essence. The crowning glory is a buttery, caramelized pecan topping, created with just a handful of ingredients and baked to perfection for a stunning, glossy finish. Ready in under 90 minutes, this pie is perfect for holiday gatherings or anytime you're craving a sophisticated twist on classic pumpkin pie. Serve it chilled or at room temperature, garnished with whipped cream for an irresistible treat.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
- 2 large eggs
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 cups unsalted butter
- 1 cups pecan halves
- 0.5 cups light brown sugar (for topping)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 425°F (220°C). Place your pre-made pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside.
In a large bowl, whisk together the canned pumpkin puree, evaporated milk, eggs, granulated sugar, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and well-combined.
Pour the pumpkin filling into the prepared pie crust, smoothing out the top with a spatula.
Bake the pie at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
While the pie is baking, prepare the praline topping. In a small saucepan over medium heat, melt the unsalted butter. Stir in the pecan halves, light brown sugar (for topping), and heavy cream.
Cook the praline mixture for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened. Remove from heat and let it cool slightly.
Once the pie is done, remove it from the oven and pour the praline topping evenly over the surface of the pie.
Return the pie to the oven and bake for an additional 5 minutes to set the topping.
Allow the pie to cool completely on a wire rack before serving. Refrigerate if not serving immediately. Garnish with whipped cream if desired. Enjoy!
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 544.3 g | 198% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 377.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1374 mg | 106% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
