Name: Pecan Praline Pumpkin Pie Recipe
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: 1 unbaked Buttery Flaky Pie Crust (or All Butter Pie Crust); 1 large egg beaten with 1 Tablespoon milk or heavy cream (for egg wash); 1 (15oz) can pumpkin puree (about 2 cups; 425g); 2 large eggs; 1 cup (200g) packed light or dark brown sugar; 1 Tablespoon (8g) cornstarch; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon fresh ground black pepper; 2/3 cup (160ml) heavy cream; 1/3 cup (80ml) whole milk; 1 cup (130g) finely chopped pecans; 1/2 cup (100g) packed light or dark brown sugar; 2 Tablespoons (43g) honey; Flaky sea salt; Whipped cream (optional)

Jump to Recipe· 3.8 from 8 reviews

There is something truly magical about the way pecan praline pumpkin pie marries classic, cozy autumn flavors with a delightful crunch, and this Pecan Praline Pumpkin Pie Recipe captures that essence in every luscious bite. With a flaky, buttery crust supporting a spiced pumpkin filling and topped with a sweet and salty pecan praline layer, this pie is an irresistible centerpiece for any festive table. Whether you’re a seasoned pie maker or baking your first from scratch, this recipe provides all the details and tips you need to create a show-stopping dessert your family and friends will rave about.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a smooth, thick sauce that is reddish-brown in color with a slightly creamy texture. A metal whisk is partially dipped in the sauce, with some sauce clinging to its wires, showing motion from mixing. To the left side of the bowl, part of a black and white patterned cloth is visible. The focus is close-up, capturing the glossy surface of the sauce and the texture inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Each ingredient here is simple yet essential, coming together to create that perfect harmony of texture, flavor, and aroma that pumpkin pie lovers crave. From the creamy pumpkin filling to the crunchy praline topping, every component plays a vital role in making this Pecan Praline Pumpkin Pie Recipe so unforgettable.

Buttery Flaky Pie Crust: Provides the sturdy, golden base with a tender, melt-in-your-mouth crumb.
Egg wash: Adds a beautiful sheen and helps brown the crust edges perfectly.
Pumpkin puree: The star of the filling, offering rich, smooth texture and that unmistakable earthy sweetness.
Eggs: Bind everything together while lending a custardy firmness to the pie filling.
Brown sugar: Brings deep molasses notes and balanced sweetness to both filling and topping.
Cornstarch: A secret weapon for a perfectly thick and silky pie filling.
Spices (cinnamon, ginger, nutmeg, cloves, black pepper): Carefully calibrated to provide warming depth and just the right hint of seasonal flair.
Heavy cream and whole milk: Create a luscious, creamy texture that makes each forkful ultra-satisfying.
Chopped pecans: For that signature praline crunch that contrasts mesmerizingly with the smooth pumpkin custard.
Honey: Adds a touch of natural sweetness and helps the praline topping stick together beautifully.
Flaky sea salt and whipped cream: The perfect finishing touches to elevate every slice of your pie.

How to Make Pecan Praline Pumpkin Pie Recipe

Step 1: Prepare and Blind Bake the Pie Crust

Start by making or gathering your buttery flaky pie dough, ideally chilling it overnight to enhance flavor and handleability. Roll it out on a lightly floured surface into a 12-inch circle, then carefully transfer it to your 9-inch pie dish. Instead of trimming the excess dough, fold and mold it into a thick, rustic edge for a beautiful crust rim. Blind baking is key here: lining the crust with parchment and weights ensures the base stays firm and flaky without sogginess, ready to cradle the luscious pumpkin filling.

Step 2: Whisk the Pumpkin Filling

Whisk together pumpkin puree, eggs, brown sugar, cornstarch, salt, and a blend of aromatic spices like cinnamon, ginger, nutmeg, cloves, and a pinch of black pepper. Then stir in heavy cream and whole milk until silky smooth. You can use an electric mixer or a whisk—just make sure the filling is fully combined and velvety. This step ensures every bite bursts with balanced spiced-sweet pumpkin goodness.

Step 3: Bake the Pumpkin Filling

Pour your filling into the pre-baked crust and pop the pie into a 375°F oven. Bake for about 50 to 55 minutes, watching carefully for the center to set without wobbling. The edges might brown faster; if so, shield them with foil to prevent burning while the center cooks through to creamy perfection.

Step 4: Add the Pecan Praline Topping

Mix finely chopped pecans with brown sugar and honey to create that divine praline topping just as your pie finishes baking. Spoon the mixture over the baked pumpkin filling and gently press down so it adheres well. Return the pie to the oven for 15 minutes more, allowing the topping to caramelize and develop a crunchy, glossy finish that’s nothing short of heavenly.

Step 5: Cool and Serve

Cooling is crucial: allow your pie to rest on a wire rack for at least 3 to 4 hours so the filling sets fully and slicing is clean and satisfying. Once cooled, sprinkle flaky sea salt over the top to enhance all the flavors, then add a generous dollop of whipped cream before serving. Each slice will reveal a stunning contrast of creamy, spiced pumpkin and crunchy nutty praline in every heavenly forkful.

How to Serve Pecan Praline Pumpkin Pie Recipe

A pie with a golden brown, wavy crust in a clear glass pie dish sits on a white marbled surface. The pie filling is covered with a layer of chopped pecans, which are dark brown and textured. Around the edge of the pie, there is a ring of white whipped cream swirls, evenly spaced, soft and fluffy. Near the pie, on the white marbled surface, are small pumpkins in orange and off-white shades, and a piping bag with a black metal tip is placed near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding flaky sea salt sprinkles on top creates a joyful burst of salty crunch that perfectly balances the sweet praline topping. A swirl or dollop of freshly whipped cream adds lightness and richness that complements the warmly spiced filling without overpowering it. For a festive touch, you can pipe the whipped cream into pretty rosettes or simply spoon it on elegantly.

Side Dishes

This Pecan Praline Pumpkin Pie Recipe shines as a dessert after a traditional fall feast, but consider pairing it with hot beverages like spiced chai, coffee, or creamy hot chocolate to round out the cozy vibes. A scoop of vanilla bean ice cream alongside adds a luscious cold contrast to the pie’s warm spices and crunchy topping.

Creative Ways to Present

For holiday gatherings, slice the pie into uniform wedges and top each with a pecan half and a dusting of cinnamon or cocoa powder for an elegant finish. If you want to impress, serve smaller, individual mini pies or tartlets using the same recipe for easier portioning and a delightful presentation. Dressing the serving platter with fresh autumn leaves or cinnamon sticks immediately sets the seasonal mood.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this pie store beautifully in the refrigerator, covered well to keep the praline topping crunchy. They stay fresh and flavorful for up to 5 days, making it perfect for enjoying repeated helpings or impressing guests over several days.

Freezing

You can freeze the pie if you want to prepare in advance, but for best texture, freeze the unbaked pie crust separately. If you freeze the baked pie, wrap it tightly in plastic wrap and foil to protect the topping and filling from freezer burn. Thaw overnight in the fridge before serving and add fresh whipped cream on top.

Reheating

Warm slices gently in a low oven (about 300°F) covered loosely with foil to prevent the praline topping from burning, or enjoy cold straight from the fridge which lets the flavors set beautifully. Avoid microwaving if possible, as this can make the crust soggy and cause the topping to lose its crunch.

FAQs

Can I use a store-bought pie crust for this recipe?

Absolutely! While homemade adds a special touch, high-quality store-bought crusts work wonderfully here and save time. Just be sure to blind bake it properly to avoid a soggy bottom.

What if I don’t have all the spices listed?

Pumpkin pie spice is a great shortcut—it usually contains cinnamon, nutmeg, ginger, and cloves. You can use about 1 and 1/2 teaspoons of pumpkin pie spice instead of measuring each individually for convenience without losing flavor.

Can I make the pecan praline topping ahead of time?

It’s best to prepare the topping just before adding to the pie to ensure it adheres well and bakes to crisp perfection. The honey can make it sticky if left sitting too long.

How can I tell when the pumpkin filling is done baking?

The filling should be mostly set with only a slight jiggle in the very center when you gently shake the pan. Overbaking can cause cracks, so once you see the center firming up, it’s time to remove and add the topping.

Is this pie suitable for freezing and thawing later?

Yes, but it’s best to freeze before baking if possible. Baked pie can be frozen well wrapped but may lose some texture in the topping. Thaw in the fridge overnight and garnish freshly upon serving for best results.

Final Thoughts

If you’re looking to create a dessert that’s bursting with fall flavors while combining textures that delight the senses, you really can’t go wrong with this Pecan Praline Pumpkin Pie Recipe. It’s a showstopper that’s perfect for Thanksgiving, holiday celebrations, or simply a cozy night in. Trust me, once you make it, it will quickly become one of your go-to favorites to share and savor again and again.