Pumpkin Ginger Praline Pie
Elevate your holiday baking with this indulgent Pumpkin Ginger Praline Pie—a delightful twist on the classic pumpkin pie. Featuring a silky-smooth pumpkin filling infused with the warmth of ground ginger, cinnamon, and nutmeg, this pie is crowned with a buttery maple pecan praline topping for an irresistible crunch. Nestled in a flaky pre-made crust, this dessert perfectly balances creamy, spiced pumpkin with a caramelized nutty finish. Quick to assemble in just 20 minutes of prep time, this show-stopping treat bakes to perfection and serves eight, making it the ideal centerpiece for Thanksgiving or any festive gathering. Whether served at room temperature or chilled, this rich and flavorful pie is sure to impress every guest at your table. Keywords: Pumpkin Ginger Praline Pie, holiday dessert, spiced pumpkin pie, maple pecan topping, Thanksgiving pie recipe.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 425 grams Pumpkin puree
- 240 ml Heavy cream
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 120 grams Pecans
- 45 grams Butter
- 60 ml Maple syrup
Instructions
Preheat your oven to 350°F (175°C).
Place the pre-made pie crust in a 9-inch pie dish and crimp the edges as desired. Set it aside.
In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, ground ginger, ground cinnamon, ground nutmeg, and salt until smooth and thoroughly combined.
Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the filling is set and no longer jiggles in the center. If the crust edges start to brown too quickly, cover them with a strip of aluminum foil about halfway through baking.
While the pie bakes, prepare the praline topping. In a small saucepan over medium heat, melt the butter. Add the pecans and stir briefly to coat them in the butter.
Pour in the maple syrup and cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.
Remove the pie from the oven and let it cool for 10-15 minutes. Spread the warm praline topping evenly over the pumpkin filling.
Allow the pie to cool completely to room temperature before serving, or refrigerate for 1-2 hours if you prefer it chilled.
Slice and enjoy your Pumpkin Ginger Praline Pie!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 34.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 264 mg | 6% | |
*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.
