Praline Pumpkin Pie
Get ready to elevate your holiday dessert table with this indulgent Praline Pumpkin Pie, a delightful twist on the classic favorite! Featuring a luscious layer of buttery pecan praline at the base, this pie is topped with a silky spiced pumpkin filling that’s perfectly sweetened and infused with warm notes of cinnamon, ginger, and nutmeg. A combination of creamy evaporated milk and vanilla extract ensures a rich, velvety texture, while the flaky pie crust anchors it all in familiar comfort. With just 20 minutes of prep time, this show-stopping dessert bakes to perfection in just over an hour. Serve it with a dollop of whipped cream and a sprinkle of extra pecans for a crowd-pleasing dessert that’s sure to steal the spotlight at any gathering! Perfect for Thanksgiving and fall celebrations, this praline pumpkin pie recipe combines classic flavors with an irresistible crunch for a truly memorable treat.
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Recipe Information
Ingredients
- 1 9-inch crust Unbaked pie crust
- 0.5 cups Pecans
- 0.5 cups Packed brown sugar
- 2 tablespoons Heavy cream
- 1.5 cups Canned pumpkin puree
- 0.75 cups Granulated sugar
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.125 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 3 pieces Large eggs
- 1 cups Evaporated milk
- 1 teaspoons Vanilla extract
- as needed (optional) Whipped cream
Instructions
Preheat your oven to 375°F (190°C).
Roll out the unbaked pie crust and fit it into a 9-inch pie dish. Trim and flute the edges, then set it aside.
Prepare the praline layer: In a medium bowl, combine the chopped pecans, brown sugar, and heavy cream. Spread this mixture evenly over the bottom of the pie crust.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
Add the eggs to the pumpkin mixture one at a time, beating lightly after each addition.
Gradually stir in the evaporated milk and vanilla extract until the filling is smooth and creamy.
Carefully pour the pumpkin filling over the praline layer in the pie crust.
Place the pie on the middle rack of the oven and bake for 60-65 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack, which will take about 2 hours.
Once cooled, optionally serve with whipped cream and a sprinkle of chopped pecans for garnish.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 458.1 g | 167% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 310.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 1103 mg | 85% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2312 mg | 49% | |
*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.
