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Delicious slice of Praline Pumpkin Pie with a crunchy topping on a dessert plate

Praline Pumpkin Pie

This delightful Praline Pumpkin Pie combines a creamy pumpkin filling with a crunchy praline topping, creating a symphony of textures and flavors perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 piece unbaked pie crust Use a store-bought or homemade crust.
  • 15 oz pumpkin puree Canned is easiest, but fresh can be used.
  • 3 pieces eggs Large eggs preferred.
  • 1 cup heavy cream For a dairy-free option, substitute with coconut cream.
  • 3/4 cup brown sugar Packed brown sugar gives better flavor.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
For the Topping
  • 1 cup chopped pecans
  • 1/2 cup praline sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended.
  3. Transfer the creamy pumpkin filling into your unbaked pie crust, spreading it evenly.
Baking
  1. Place the pie in the preheated oven and bake for about 45-50 minutes, or until the filling is set. The edges should be golden and the center slightly jiggly.
  2. Once the pie has baked, take it out and gently sprinkle the chopped pecans and drizzle the praline sauce over the top.
  3. You can pop it back in the oven for an additional 10 minutes for a caramelized topping if desired.
Serving
  1. Let the pie cool slightly before slicing. Serve warm or at room temperature.

Notes

Store leftover pie in the refrigerator for up to 3-4 days, covered. For long-term storage, wrap tightly in plastic wrap and freeze for up to two months. Thaw in the refrigerator overnight.