1. Can I make Praline Pumpkin Pie ahead of time?

Yes! In fact, Praline Pumpkin Pie holds up incredibly well when made in advance. You can make it up to 2-3 days ahead, and it will still taste fresh and delicious. Just be sure to store it in the fridge to keep the crust and topping crisp.

2. How do I prevent the pie crust from becoming soggy?

The key to preventing a soggy crust is par-baking the pie crust before adding the filling. This ensures the crust gets fully cooked and remains crisp. If you're worried about it browning too much, you can tent the crust with foil during baking.

3. Can I use a store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust for convenience. However, for the best flavor and texture, we recommend making your own homemade pie crust if you have the time. It will make a noticeable difference in the final result.

Praline Pumpkin Pie: The Ultimate Thanksgiving Dessert

Description

Praline Pumpkin Pie is the perfect blend of pumpkin pie and pecan pie, featuring a smooth, creamy pumpkin filling and a sweet, crunchy praline topping. This dessert is a crowd-pleaser for Thanksgiving or any holiday meal, combining classic flavors in a truly unique way.

Ingredients

Scale

1 pie crust
1 cup pecans, chopped
1/3 cup brown sugar, packed
1 3/4 cup pumpkin puree
14 oz sweetened condensed milk
2 large eggs
2/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pecans, finely chopped
3 tablespoons butter, melted
1/3 cup brown sugar, packed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Par-bake the pie crust by piercing the bottom with a fork and adding pie weights. Bake for 14-20 minutes until lightly browned. Cool before filling.
For the praline bottom, mix chopped pecans and brown sugar. Sprinkle evenly over the cooled pie crust.
In a large bowl, mix pumpkin puree, sweetened condensed milk, eggs, brown sugar, and spices. Beat until smooth and well combined.
Pour the pumpkin mixture over the praline layer in the pie crust.
Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes or until a knife inserted into the center comes out clean. Tent with foil if the crust is browning too quickly.
Allow the pie to cool completely.
For the praline topping, mix finely chopped pecans, melted butter, and brown sugar. Sprinkle over the cooled pie.
Broil the pie for 2-3 minutes until the topping is bubbly and golden.
Let the pie cool slightly before serving. Enjoy at room temperature or chilled.

Notes

Make sure to par-bake the crust to avoid a soggy bottom.
You can make this pie 2-3 days ahead of time and store it in the fridge.
If the pie crust is browning too fast, tent it with foil during baking.
For a dairy-free version, swap the sweetened condensed milk with coconut condensed milk.
This pie pairs well with whipped cream or vanilla ice cream for extra indulgence.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g
Sodium: 200mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg