Praline Pumpkin Custard Pie
Indulge in the perfect blend of creamy decadence and nutty sweetness with this Praline Pumpkin Custard Pie, a standout dessert for your fall celebrations or holiday gatherings. This irresistible recipe starts with a buttery pie crust layered with a rich praline mixture of chopped pecans, brown sugar, and melted butter. A velvety pumpkin custard filling infused with warm autumn spices like cinnamon, ginger, and nutmeg is then poured over the praline base, creating a harmonious fusion of textures and flavors. Baked to perfection with a luscious, slightly jiggly center, this pie is a sophisticated twist on the classic pumpkin dessert. Serve it chilled or at room temperature, garnished with whipped cream and extra pecans for a show-stopping finale that will leave your guests craving seconds. Perfect for pie lovers, fall desserts, and holiday baking enthusiasts!
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Recipe Information
Ingredients
- 1 9-inch shell Pie crust (store-bought or homemade)
- 3 tablespoons Pecans (chopped)
- 3 tablespoons Light brown sugar
- 1 tablespoon Unsalted butter (melted)
- 1 cup Canned pumpkin puree
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 whole Large eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Place the prepared pie crust into a 9-inch pie dish, crimp the edges as desired, and set aside.
In a small bowl, mix the chopped pecans, 3 tablespoons of brown sugar, and 1 tablespoon of melted butter. Spread this mixture evenly on the bottom of the pie crust to form the praline layer.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, 1/4 cup of brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
In another bowl, whisk the eggs lightly, then add the heavy cream and vanilla extract. Mix well.
Gradually stir the liquid mixture into the pumpkin mixture until the filling is well combined and creamy.
Carefully pour the pumpkin custard filling over the praline layer in the pie crust.
Place the pie on the middle rack of the oven and bake for 50 to 55 minutes, or until the filling is set around the edges but still slightly jiggles in the center when shaken.
Remove the pie from the oven and allow it to cool completely at room temperature.
Refrigerate for at least 2 hours before serving to let the flavors deepen and the custard fully set.
Serve chilled or at room temperature, optionally garnished with whipped cream and a sprinkle of chopped pecans.
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 199.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1047 mg | 22% | |
*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.
