Can I make this pie in advance?

Yes! In fact, it’s even better after chilling overnight. It slices beautifully and tastes just as fresh.

Can I use evaporated milk instead of sweetened condensed?

Not recommended. The condensed milk adds creaminess and sweetness that’s essential to this filling.

If you notice the crust browning too quickly, gently tent it with foil during the last half of baking.

A silky pumpkin pie layered with sweet brown sugar pecans — crunchy on top, dreamy in the center. This make-ahead holiday pie is a showstopper!

Scale

For the Pie Crust

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

For the Praline Bottom

1 cup pecans, chopped

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 brown sugar, packed

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 pecans, finely chopped

3 tbsp butter, melted

1/3 cup brown sugar, packed

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F. Roll out pie dough into a 9-inch plate. Prick the base with a fork, line with parchment, and fill with pie weights.

2. Bake for 15–20 minutes until just golden. Remove weights and parchment. Let crust cool completely.

3. In a bowl, stir together chopped pecans and brown sugar. Sprinkle over the cooled crust to create the praline bottom.

4. In a large bowl, beat pumpkin puree, sweetened condensed milk, eggs, brown sugar, and all spices until smooth and creamy.

5. Pour the filling over the praline bottom. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40–50 more minutes or until set.

6. Cool the pie completely on a wire rack.

7. In a bowl, stir together chopped pecans, melted butter, and brown sugar for the topping. Sprinkle over the cooled pie.

8. Broil on high for 2–3 minutes or until bubbly and golden. Serve warm, chilled, or at room temp.

Make up to 2 days ahead — it stays crisp and delicious.

Use foil on the crust edges if they brown too fast.

Store leftovers in the fridge for up to 4 days.