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Pecan Praline Pumpkin Pie Recipe

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3.8 from 8 reviews

This Pecan Praline Pumpkin Pie features a flaky buttery crust filled with a smooth, spiced pumpkin filling and topped with a sweet and crunchy pecan praline layer. Perfectly balanced with warm spices and a hint of salted caramel-like topping, this pie is an indulgent dessert ideal for autumn and holiday gatherings.

  • Total Time: 7 hours, 10 minutes (includes chilling and cooling time)
  • Yield: One 9-inch pie (8 servings)

Ingredients

Crust

  • 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)

Filling

  • 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

Praline Topping

  • 1 cup (130g) finely chopped pecans
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 Tablespoons (43g) honey

For Garnish

  • Flaky sea salt
  • Whipped cream (optional)

Instructions

  1. Prepare Pie Crust: Make the pie dough at least two hours prior or the night before to ensure it is chilled and ready for rolling out.
  2. Roll Out Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Place it carefully into a 9-inch pie dish, molding the edges into a thick rim and crimp with a fork or fingers for a decorative edge.
  3. Preheat Oven: Set your oven to 375°F (190°C) to prepare for par-baking and baking the pie.
  4. Par-bake the Crust: Line the crust with crumpled parchment paper, fill with pie weights or dried beans evenly distributed. Bake for 10 minutes. Remove weights and paper, brush edges with egg wash, and prick bottom with a fork. Return to oven and bake an additional 7-8 minutes until the bottom starts just to brown.
  5. Make the Filling: Whisk together pumpkin puree, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk until fully smooth. An electric mixer can be used for convenience.
  6. Fill and Bake: Pour filling into the warm par-baked crust. Bake for 50-55 minutes until the center is set and no longer jiggles. Use a pie crust shield or foil if edges brown too fast.
  7. Prepare Praline Topping: While pie bakes, mix chopped pecans and brown sugar with honey using a fork until combined and sticky.
  8. Add Topping and Finish Baking: Remove the pie from oven. Spoon the praline topping over the baked filling and gently press it down. Return the pie to the oven and bake for another 15 minutes. Protect crust edges if needed.
  9. Cool: Remove pie and cool on a wire rack for at least 3-4 hours to set fully before serving or storing.
  10. Serve and Store: Serve at room temperature or cold, topped with a sprinkle of flaky sea salt and whipped cream if desired. Store leftovers refrigerated for up to 5 days.

Notes

  • Chill pie dough before rolling out to make it easier to handle and to ensure a flaky crust.
  • Use pie weights or dried beans when par-baking to prevent crust puffing and shrinking.
  • If edges brown too quickly, cover with a pie crust shield or foil to protect them.
  • The filling should be slightly sticky in the center, but not jiggly when done baking.
  • Let pie cool completely to allow the filling and topping to set properly before slicing.
  • Store at room temperature for 1 day or refrigerated for up to 2 days after cooling; leftovers keep fresh refrigerated for 5 days.
  • Author: Maya
  • Prep Time: 50 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/pecan-praline-pumpkin-pie-recipe/