Praline Pumpkin Pie
Pumpkin Pie is my dad’s favorite type of pie. In fact, I really can’t eat it without thinking of him and its always far more enjoyable eating a slice in the presence of his company.
This particular pumpkin pie recipe is adapted from food dot com with a twist from my grandma. She adds a praline layer both beneath and on top of pumpkin pie filling which adds a delicious flavor and added texture to each bite. It truly makes each bite perfection.
If you want to change up the way you traditionally do pumpkin pie, this is the perfect recipe to do so! It has added flare that everyone will love! It would be a huge hit for Thanksgiving or anytime during this holiday season!
Praline Pumpkin Pie
Author: Nikki
Recipe type: Dessert
Ingredients
- ½ (15 oz.) package refrigerated pie crust
Praline Bottom
- ⅔ cup chopped pecans
- ⅓ cup brown sugar
Pumpkin Filling
- 1¾ cup canned pumpin puree
- 1¾ cup sweetened condensed milk
- 2 eggs
- ⅔ cups brown sugar
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
Praline Top
- ⅔ cup chopped pecans
- 3 Tablespoons melted butter
- ⅓ cup brown sugar
Instructions
- Place crust in an 9 inch pie pan.
Praline bottom
- Combine pecans and brown sugar in a small bowl. Evenly distribute on top of the unbaked pie crust.
Pumpkin Filling
- Mix all pumpkin filling ingredients together in a medium bowl until smooth and well combined.
- Pour over the top of Praline bottom.
- Bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F. Bake for an additional 50 minutes or until knife comes out clean.
- Let pie cool completely
Praline topping
- Combine pecans, melted butter and brown sugar in a small bowl. Sprinkle over cooled pie.
- Broil on high 2-3 minutes until bubbly.
Notes
Adapted from Food.com
Enjoy!
For more Thanksgiving Recipes,
be sure and check out these:
Averie @ Averie Cooks
What a perfect way to combine pumpkin with the great taste of praline candies...oh wow, I bet this is just to-die-for! Pinned! :)
Cyreise
Nikki 1 3/4 sweet condensed milk, is it a cup or cans???
Chef in Training
cups... so sorry about that! All fixed now :) Thanks for catching that!
Lindsey | Cafe Johnsonia
I'm drooling over this pie, Nikki! I never thought to put praline on top and bottom of the filling. And sweetened condensed milk in the filling is brilliant!
megan
This was super easy and very delicious!! I only made a few swaps which lead to extra liquid in the end but it set up beautifully and tasted like heaven! I swapped pumpkin spice since I didn't have cloves, egg beaters, used 1 can of pumpkin and 1 can reduced fat condensed milk. I think if I bought a "deep" 2in pie crust I could use all the mix! Definitely on my Thanksgiving memu!!
Jennifer
Made this yesterday and it was a hit!!! Will be my go to pumpkin pie from now on!
Stacey L.
I made this pie for our family Thanksgiving this year, and it was gone in less than 24 hours! I now have my signature pie! Thanks for such an amazing recipe. I give this a 5 star rating!
Candace Blanton
I just found your blog via Pinterest and your Praline Pie recipe. I can already tell this will be a go to site.
Pumpkin Sheet Pie - Chef in Training
[…] You will not be disappointed! And if you are look for more of a traditional pie, try out my Praline Pumpkin Pie. The pralines give it such a nice […]
Kelly
I made this for this past Thanksgiving and it was soooo good! Maybe best pumpkin pie I've ever had?? Everybody loved it. Thanks for sharing!
Heidi Cutter
Absolutely delicious! Served it with vanilla ice cream and whipped cream. Such a great combo—praline and pumpkin together!