Praline Pumpkin Pie looked so pretty, I couldn’t resist. That sweet topping and pumpkin filling? Totally called my name.

The first bite was amazing. Creamy pumpkin, warm spices, and crunchy praline together. Honestly, it felt like fall on a plate.

It’s rich, sweet, and so cozy. Perfect for family gatherings or just a treat at home. Every bite makes you smile.

So yep, I had to share it with you. Let’s bake one together and enjoy all the flavors.

Why You’ll Love This Praline Pumpkin Pie Recipe

A New Twist on a Classic: The perfect balance of pumpkin pie’s comforting flavor with a sweet, nutty praline topping.
Irresistibly Delicious: The praline topping adds a satisfying crunch and a rich caramel-like flavor that complements the creamy pumpkin filling.
Easy to Make: Despite its impressive looks and taste, this pie is surprisingly simple to prepare with just a few ingredients.
Perfect for Holidays or Gatherings: This pie makes a show-stopping dessert for Thanksgiving, Christmas, or any special occasion.
Reader Favorite: “This pie is absolutely amazing!”—One reader described it as “the best pumpkin pie I’ve ever had.”

Required Kitchen Tools

Before diving into the recipe, let’s make sure you have everything you need to prepare this Praline Pumpkin Pie. Here are the essential kitchen tools:

9-inch Pie Dish: Essential for baking the pie to perfection.
Mixing Bowls: To prepare both the pumpkin filling and the praline topping.
Measuring Cups & Spoons: Accurate measurements are key to achieving the best flavor balance.
Hand Mixer or Stand Mixer: A convenient way to mix the pumpkin custard filling, though you can also use a whisk.
Oven: Of course, you’ll need your oven to bake the pie.
Spatula: To scrape the filling into the pie crust evenly.
Whisk: For the dry ingredients and to ensure the praline topping comes together smoothly.
Parchment Paper (optional): If you’re blind-baking the pie crust, parchment paper and pie weights will be helpful.

Ingredients

Here’s everything you’ll need to make this Praline Pumpkin Pie, including both the pumpkin custard filling and the sweet praline topping:

For the Pumpkin Custard Filling:

1 Pie Crust (9-inch): Homemade or store-bought, your choice. Just make sure it’s fully baked if you plan to blind-bake it.
¾ cup Dark Brown Sugar (packed): This adds depth and richness to the pumpkin filling.
2 teaspoons Ground Cinnamon: A classic spice that gives pumpkin pie its warm, comforting flavor.
1 teaspoon Ground Ginger: Adds a little zesty heat to balance the sweetness.
½ teaspoon Salt: Enhances the other flavors and ensures a balanced filling.
¼ teaspoon Ground Nutmeg: Another spice that’s essential in a traditional pumpkin pie.
Pinch of Ground Cloves: A small pinch for a subtle spicy kick.
3 Large Eggs: These will help thicken and set the pumpkin filling.
15 oz Can of Pumpkin Puree: Make sure to use pure pumpkin puree, not the pumpkin pie filling, for the best texture.
12 oz Can of Evaporated Milk: Adds a creamy texture and richness to the filling.

For the Praline Topping:

1 cup Pecans (4 oz), finely chopped: A key ingredient for the praline topping, adding that crunchy, nutty texture.
½ cup Dark Brown Sugar (packed): Sweetens the praline topping and adds a caramel-like richness.
2 teaspoons Dark Corn Syrup: Helps achieve that sticky, gooey praline texture.
1 teaspoon Pure Vanilla Extract: A small splash of vanilla enhances the flavors of the praline topping.
1 teaspoon Granulated Sugar: Balances out the sweetness of the brown sugar and corn syrup.

Optional for Serving:

Freshly Whipped Cream: This is optional, but a dollop of whipped cream on top of each slice makes the pie even more indulgent.

Step-by-Step Instructions

1. Prepare the Pie Crust

If you’re using a store-bought pie crust, simply place it in your pie dish and set it aside. If you’re using homemade pie dough, roll it out and fit it into a 9-inch pie dish. If you prefer a flaky, crispy crust, blind-bake it first.

Blind Baking Instructions:

Preheat your oven to 375°F (190°C).
Line the pie crust with parchment paper and fill it with pie weights or dried beans to keep the crust from puffing up.
Bake for 10-12 minutes until the edges are lightly golden, then remove from the oven and let it cool slightly.

2. Make the Pumpkin Custard Filling

In a large mixing bowl, whisk together the dark brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. This will be the base of the pumpkin pie’s flavor profile.

Add the Eggs: Whisk in the eggs one at a time until fully combined.
Add the Pumpkin Puree: Pour in the canned pumpkin puree, and mix until smooth.
Add the Evaporated Milk: Pour in the evaporated milk and whisk everything together until the mixture is smooth and creamy.

Once your filling is ready, carefully pour it into the prepared pie crust, spreading it evenly.

3. Bake the Pumpkin Pie

Preheat the Oven: If you haven’t already, preheat your oven to 350°F (175°C).
Bake the Pie: Place the pie on the middle rack of the oven and bake for about 50-60 minutes. The pie is done when the center is set, but slightly jiggly. A toothpick inserted into the center should come out clean or with just a few crumbs.
Cool the Pie: Once baked, remove the pie from the oven and allow it to cool on a wire rack for about 1 hour. The pie will continue to set as it cools.

4. Make the Praline Topping

While the pumpkin pie is cooling, it’s time to prepare the delicious praline topping.

Toast the Pecans: In a dry skillet, toast the chopped pecans over medium heat for 2-3 minutes until fragrant. Stir them frequently to prevent burning.
Make the Praline Sauce: In a small saucepan, combine dark brown sugar, corn syrup, vanilla extract, and granulated sugar. Heat over medium heat, stirring constantly until the sugar has dissolved and the mixture starts to bubble.
Add the Pecans: Stir the toasted pecans into the praline mixture, ensuring they’re evenly coated.
Cool the Topping: Let the praline topping cool for 5-10 minutes. It will thicken as it cools.

5. Assemble and Serve

Once the pie has cooled, pour the praline topping over the pumpkin filling. The warm, gooey topping will set up slightly as it sits on the pie, forming a crunchy, caramelized layer.

Optional Step (Whipped Cream): For an extra touch of indulgence, serve each slice with a dollop of freshly whipped cream.
Serve & Enjoy: Slice the pie and enjoy the perfect balance of creamy pumpkin custard and the sweet, nutty praline topping!

Storing Praline Pumpkin Pie

At Room Temperature: If you plan to serve the pie within the next 24 hours, you can keep it at room temperature. Just cover it loosely with plastic wrap or foil.
In the Refrigerator: If you need to store it for a longer period (up to 4 days), refrigerate the pie. Be sure to cover it with plastic wrap or foil to keep it fresh.
Freezing: You can freeze the pie for up to 1-2 months. Just make sure it’s well-wrapped in plastic wrap and foil. When ready to serve, let it thaw in the refrigerator overnight.

Nutrition Information (per slice)

Nutrient	Amount
Calories	350
Total Fat	20g
Saturated Fat	5g
Carbohydrates	47g
Fiber	3g
Sugars	35g
Protein	4g
Cholesterol	40mg
Sodium	150mg

Conclusion

This Praline Pumpkin Pie is a showstopper of a dessert, perfect for Thanksgiving or any special occasion. The rich, creamy pumpkin filling is elevated by the crunchy, sweet praline topping, creating a pie that’s both comforting and indulgent. Whether you’re a fan of classic pumpkin pie or looking for something new to try, this recipe is sure to become a favorite in your household.