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Pecan Praline Pumpkin Pie

Pecan Praline Pumpkin Pie

This Pecan Praline Pumpkin Pie combines flaky pie crust, smooth pumpkin filling, and a crunchy pecan topping.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Cooling Time 3 hours
Total Time 7 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • Rolling pin
  • 9-inch Pie Dish
  • parchment paper
  • Pie Weights
  • Pastry brush
  • Glass Mixing Bowl
  • Whisk
  • Cooling Rack

Ingredients
  

Crust

  • 1 piece Buttery Flaky Pie Crust Unbaked
  • 1 large egg beaten with 1 tablespoon milk or heavy cream as an egg wash

Filling

  • 1 can pumpkin puree 15 oz (about 2 cups; 425g)
  • 2 large eggs
  • 1 cup brown sugar packed light or dark (200g)
  • 1 tablespoon cornstarch (8g)
  • ½ teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon fresh ground black pepper
  • ⅔ cup heavy cream (160ml)
  • ⅓ cup whole milk (80ml)

Praline Topping

  • 1 cup finely chopped pecans (130g)
  • ½ cup brown sugar packed light or dark (100g)
  • 2 tablespoons honey (43g)
  • flaky sea salt for garnish
  • whipped cream for garnish

Instructions
 

Preparation

  • For best success, read the recipe in full before beginning.
  • Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
  • Roll out one of the disks of chilled dough to a 12-inch circle and place it into a 9-inch pie dish. Crimp the edges as desired.
  • Preheat oven to 375°F (190°C).
  • Pre-bake the crust for 10 minutes with parchment paper and pie weights, remove weights, brush edges with egg wash, and bake for another 7–8 minutes.
  • Whisk together filling ingredients until completely combined and smooth.
  • Pour filling into warm crust and bake for 50-55 minutes until center is set.
  • Mix pecans and brown sugar for topping, drizzle in honey, and mix until combined. Spoon on top of the pie and press gently.
  • Bake pie with topping for an additional 15 minutes.
  • Cool pie on a wire rack for at least 3-4 hours before serving.
  • Serve with a sprinkle of sea salt and whipped cream.
  • Store leftovers in the refrigerator for up to 5 days.

Notes

Make ahead and freezing instructions are available in the full post above. This pie is best served at room temperature or cold.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 175mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 1800IUVitamin C: 1mgCalcium: 50mgIron: 1.5mg
Keyword Fall Dessert, Homemade Pie, Pecan Praline Pumpkin Pie, Pecan Topping, Pumpkin Pie, Thanksgiving Pie
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