Spiced pumpkin custard fills a pastry crust beneath a pecan praline topping. The pie needs time to cool before its topping is added, making it a useful dessert to plan ahead for.
Before you begin: The crust preparation and filling bake use different listed temperatures; lower the oven to 350 F for the filled pie.
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Irresistible Praline Pumpkin Pie Recipe for Fall
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Praline Pumpkin Pie combines the classic flavors of pumpkin with a rich praline topping.
Ingredients
- 1 Pie Crust (9-inch)
- ¾ cup Dark Brown Sugar (packed)
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- Pinch of Ground Cloves
- 3 Large Eggs
- 15 oz Can of Pumpkin Puree
- 12 oz Can of Evaporated Milk
- 1 cup Pecans (finely chopped)
- ½ cup Dark Brown Sugar (packed)
- 2 teaspoons Dark Corn Syrup
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Granulated Sugar
- Freshly Whipped Cream
Instructions
- Prepare the Pie Crust: Preheat the oven to 375°F (190°C) and blind-bake the pie crust if necessary.
- Make the Pumpkin Filling: Mix dry ingredients, whisk in eggs, pumpkin puree, and evaporated milk.
- Bake the Pie: Bake for 50-60 minutes at 350°F (175°C), and cool for 1 hour.
- Make the Praline Topping: Toast pecans and make the praline sauce.
- Assemble: Pour the praline topping over the cooled pie.
- Serve and Enjoy: Optional—add whipped cream.
Notes
- Ensure the pie is completely cooled before adding the topping.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Irresistible Praline Pumpkin Pie Recipe for Fall — Spiced pumpkin custard fills a pastry crust beneath a pecan praline topping. The pie needs time to cool before its topping is added, making it a useful dessert to plan
Why This Recipe Works
- Pumpkin puree and evaporated milk form the custard filling.
- Ginger, cinnamon and nutmeg season the pumpkin.
- Pecan praline adds a contrasting topping after cooling.
Practical Tips
The crust preparation and filling bake use different listed temperatures; lower the oven to 350 F for the filled pie.
Serving and Variations
Add the optional whipped cream at serving rather than treating it as a required ingredient.
Storage
Cover and refrigerate leftover pumpkin custard pie.
Frequently Asked Questions
What is the key preparation detail?
The crust preparation and filling bake use different listed temperatures; lower the oven to 350 F for the filled pie.
What gives this recipe its texture?
Pumpkin puree and evaporated milk form the custard filling. Ginger, cinnamon and nutmeg season the pumpkin.
How should I serve it?
Add the optional whipped cream at serving rather than treating it as a required ingredient.
How should I keep leftovers?
Cover and refrigerate leftover pumpkin custard pie.
Related Recipes
- Apple Pecan Bundt Cake with Caramel Glaze
- Cranberry Raisin Walnut Cinnamon Artisan Bread
- Roasted Chicken with Leeks and Butternut Squash
- Sweet Potato Rounds with Brie and Cranberries
Recipe source
Ingredient quantities, temperatures and method are provided in the recipe card above.
Recipe author: Jannet Lisa
