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Best Praline Pumpkin Pie Recipe

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★★★★★

4.7 from 107 reviews

This Best Praline Pumpkin Pie features a flaky par-baked crust with a sweet pecan praline base, layered with a spiced pumpkin filling, and topped with a buttery pecan streusel that is broiled to perfection. The combination of crunchy praline, smooth pumpkin custard, and caramelized pecan streusel creates a rich and irresistibly textured dessert perfect for autumn and holiday gatherings.

Ingredients

Scale

For the Pie Crust:

  • 1 recipe pie dough

For the Praline Layer:

  • 1 cup pecans, chopped
  • 1/3 cup packed brown sugar

For the Pumpkin Filling:

  • 1 3/4 cups pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 large eggs
  • 2/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

For the Topping:

  • 1 cup pecans, finely chopped
  • 3 tbsp melted butter
  • 1/3 cup packed brown sugar

Instructions

  1. Prepare and Par-Bake the Pie Crust: Roll out the pie dough and fit it into your pie plate. Pierce the bottom of the dough a few times with a fork to prevent bubbling. Line the crust with parchment paper and fill it with at least 2 cups of pie weights. Bake in a 425°F oven for 15-20 minutes until it just begins to brown. Remove parchment and weights, let cool completely. If the bottom looks raw, bake an additional 2-3 minutes without parchment and weights.
  2. Make and Sprinkle the Praline Layer: In a small bowl, mix chopped pecans and brown sugar. Once the crust is cooled, evenly sprinkle this praline mixture over the bottom of the par-baked crust.
  3. Prepare the Pumpkin Filling: In a large bowl or stand mixer, beat together pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until smooth and fully combined, about 1-2 minutes. Taste to adjust spices if needed.
  4. Assemble Pie and Bake: Carefully pour the pumpkin filling over the praline layer in the cooled crust, pouring slowly to prevent spills. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for another 40-50 minutes or until a knife inserted in the center comes out clean. Tent with foil if crust browns too quickly. Cool completely.
  5. Make and Add the Streusel Topping: Stir together finely chopped pecans, melted butter, and brown sugar in a medium bowl. Sprinkle evenly over the cooled pumpkin pie.
  6. Broil and Serve: Broil the pie on high for 2-3 minutes until the streusel topping is bubbly and slightly browned. Watch carefully to avoid burning. Serve warm, slightly warm, or chilled.

Notes

  • Par-baking the crust ensures a crisp bottom that won’t get soggy from the pumpkin filling.
  • Using pie weights or dried beans prevents the crust from puffing up during par-baking.
  • Broiling the streusel topping caramelizes the sugar and butter for an appealing finish.
  • You can prepare the pie up to the streusel step in advance and broil just before serving.
  • If you prefer a less sweet pie, reduce the brown sugar in the filling slightly.

Keywords: pumpkin pie, praline, pecan topping, fall dessert, Thanksgiving pie

Find it online: https://mixitwitjoe.com/best-praline-pumpkin-pie-recipe/