Introduction

This Best Praline Pumpkin Pie offers a delightful twist on the classic pumpkin pie, featuring a crunchy praline layer and a buttery streusel topping. Perfectly spiced and rich, it’s sure to impress at any fall gathering or holiday feast.

A close-up of a three-layer pie in a clear glass pie dish on a white marbled surface, showing a slice taken out to reveal the layers; the bottom crust is golden and crumbly, the middle layer is a smooth, thick, deep orange filling, and the top layer is a textured mix of glossy, caramelized pecans and walnut pieces with a few whole pecans scattered on top; the edges of the crust are fluted. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe pie dough
1 cup pecans, chopped (for praline layer)
1/3 cup packed brown sugar (for praline layer)
1 3/4 cups pumpkin puree
14 oz sweetened condensed milk
2 large eggs
2/3 cup packed brown sugar (for pumpkin filling)
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup pecans, finely chopped (for topping)
3 tbsp melted butter (for topping)
1/3 cup packed brown sugar (for topping)

Instructions

Step 1: Roll out the pie dough and fit it into your pie plate. Pierce the bottom with a fork a few times to prevent bubbling. Line with parchment paper and fill with at least 2 cups of pie weights. Bake at 425°F for 15-20 minutes until it just begins to brown. Remove parchment and weights, let cool completely. If the bottom looks raw, bake 2-3 minutes more without parchment and weights.
Step 2: In a small bowl, stir together the chopped pecans and brown sugar. Evenly sprinkle this praline mixture over the cooled par-baked crust.
Step 3: In a large bowl, beat pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until smooth and fully combined (about 1 to 2 minutes). Taste and adjust spices if desired.
Step 4: Carefully pour the pumpkin filling over the praline layer in the cooled crust. Bake at 425°F for 15 minutes, then reduce oven to 350°F and bake for 40-50 minutes until a knife inserted in the center comes out clean. Tent with foil if crust browns too fast. Cool completely after baking.
Step 5: Mix finely chopped pecans, melted butter, and brown sugar to create the streusel topping. Evenly sprinkle over the cooled pie.
Step 6: Broil the pie on high for 2-3 minutes until the topping is bubbly and golden, watching closely to prevent burning. Serve warm, at room temperature, or chilled.

Tips & Variations

Use store-bought pie dough to save time without sacrificing flavor.
For extra warmth, add a pinch of ground allspice or cardamom to the pumpkin filling.
Substitute walnuts or almonds for pecans if preferred.
Serve with whipped cream or vanilla ice cream for a creamy contrast.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat slightly under the broiler if you want to refresh the streusel topping’s crispiness, or enjoy chilled for classic flavors.

How to Serve

A slice of pie sits on a white plate with tiny dark speckles and a rough brown edge. The pie has three layers: a pale, crumbly crust at the bottom, a thick orange filling in the middle that looks smooth and soft, and a shiny, sticky top layer made of whole and chopped glazed pecans. To the right of the slice, a silver fork rests on the plate. The background is a white marbled surface with soft lighting that highlights the glossy nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can assemble the pie through Step 4 and refrigerate it overnight before baking. Add the topping and broil just before serving for best results.

Can I freeze the pie?

This pie freezes well after baking without the topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the streusel topping and broil before serving.