Praline Pumpkin Pie (Warm, Buttery & Crunchy Layers of Fall Bliss)

If pecan pie and pumpkin pie had a baby, this would be it. This praline pumpkin pie is thick, rich, and silky with a golden layer of crunchy, buttery pecans on both the bottom and top. It’s a make-ahead dream and the kind of pie you’ll sneak bites of straight from the fridge. Trust me, it’s that good.

Why You’ll Crave This Praline Pumpkin Pie

You know those fall desserts that taste like a warm hug? This is one of them. It’s creamy, it’s cozy, and it has the perfect balance of texture smooth pumpkin filling with brown sugar pecans that practically crackle with each bite. The whole pie bakes up golden and glossy, and it slices like a dream. Even better, you can make it a day or two ahead and the crust stays magically crisp. No sad soggy bottoms here.If you love this praline twist, you’ll swoon over these Pumpkin Spice Sugar Cookies soft, sweet, and spiced just right.

Ingredients You’ll Need

For the Pie Crust

1 single 9-inch pie crust, homemade or store-bought, par-baked

For the Praline Bottom

1 cup chopped pecans
1/3 cup brown sugar (light or dark)

For the Pumpkin Filling

1 ¾ cups pumpkin puree (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk
2 large eggs
2/3 cup packed brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt

For the Praline Topping

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

Step-by-Step Instructions

1. Par-Bake the Crust

Start by rolling out your pie dough and fitting it into a 9-inch pie plate. Use a fork to prick the bottom a few times. Line with parchment and fill with about 2 cups of pie weights or dry beans. Bake at 425°F for 15–20 minutes until just lightly golden around the edges. Remove the parchment and weights, then let the crust cool completely.

2. Build the Praline Base

In a small bowl, stir together the chopped pecans and brown sugar. Sprinkle the mixture evenly across the bottom of the cooled, par-baked crust. It’ll get all toasty and caramel-like under the filling swoon.

3. Whisk Together the Pumpkin Filling

In a large mixing bowl or stand mixer, combine the pumpkin puree, sweetened condensed milk, eggs, brown sugar, and all the spices. Beat until completely smooth and silky, about 1–2 minutes. Pour the mixture over the praline bottom don’t worry if it looks super full, that’s part of the magic.

4. Fill and Bake

Place the pie on a baking sheet and bake at 425°F for 15 minutes. Then, without opening the oven, reduce the heat to 350°F and bake for another 40–50 minutes or until a knife inserted in the center comes out clean. If the crust edges brown too quickly, gently tent them with foil. Let the pie cool completely on a wire rack before adding the topping.

5. Add That Magical Praline Topping

Once the pie has cooled, stir together the pecans, melted butter, and brown sugar in a small bowl. Sprinkle the topping generously over the pie. Broil on high for 2–3 minutes, just until bubbly and golden. Don’t walk away it can brown fast! Let it cool slightly before slicing or pop it into the fridge for later.

Tips for Pie Success

Use high-quality canned pumpkin it makes a big difference in flavor
Don’t skip par-baking the crust. It’s the secret to a crisp bottom
Broil the topping just until it bubbles. Watch it like a hawk
Chill the pie overnight if you want clean, perfect slices the next day

How to Store & Serve It

Store leftovers covered in the fridge for up to 4 days. The texture actually improves as it chills. Serve it straight from the fridge, let it come to room temp, or warm it slightly in the oven. It’s dreamy with cinnamon whipped cream, vanilla ice cream, or a drizzle of maple syrup.

Pair a slice of this pie with a cozy mug of our Mulled Cider in a Crockpot for the coziest fall night ever.
Want something lighter on the table too? This Fall Fruit Salad brings brightness and crunch to balance the sweet.

FAQ About Praline Pumpkin Pie

Try it for your next holiday dessert or just because Tuesday needs pie. If you bake it, I’d love to hear drop a comment or tag me with your slice!

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