Praline Pumpkin Pie (Warm, Buttery & Crunchy Layers of Fall Bliss)
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!
Ingredients
- 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
Instructions
- 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.
Notes
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.