What’s the difference between praline pumpkin pie and regular pumpkin pie?

Praline pumpkin pie includes an additional pecan and brown sugar layer both at the bottom and on top of the pie, adding crunch and caramelized flavor. Regular pumpkin pie is typically smooth throughout, without any nutty topping or base.

Can I make praline pumpkin pie ahead of time?

Yes! One of the best features of this recipe is that it stays fresh for up to 3 days when refrigerated. The crust remains crisp, and the flavors deepen over time, making it ideal for preparing before big events like Thanksgiving.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, make sure to par-bake it before adding the filling. Use pie weights and bake until the edges begin to brown slightly. Let it cool completely before adding the praline bottom and pumpkin custard layers.

Can I freeze praline pumpkin pie?

Absolutely. After the pie has cooled completely (without the praline topping), wrap it tightly in plastic wrap and foil. Freeze for up to 1 month . To serve, thaw in the fridge overnight and broil the praline topping just before serving.

Praline Pumpkin Pie – Best Holiday Pie Recipe

Name: Praline Pumpkin Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pie crust: for the base of the pie, par-baked; 1 cup chopped pecans: for the praline bottom layer; 1/3 cup packed brown sugar: sweetens the praline bottom; 1 3/4 cups pumpkin puree: creates the rich, spiced filling; 14 oz sweetened condensed milk: adds sweetness and creamy texture; 2 large eggs: help set the filling; 2/3 cup packed brown sugar: sweetens the pumpkin layer; 1 teaspoon ground cinnamon: classic warm spice; 1/2 teaspoon salt: balances the sweetness; 1/2 teaspoon ground ginger: adds spiced warmth; 1/2 teaspoon ground nutmeg: enhances flavor complexity; 1/4 teaspoon ground cloves: for a deep, aromatic kick; 1 cup finely chopped pecans: for the praline topping; 3 tablespoons melted butter: helps caramelize the topping; 1/3 cup packed brown sugar: sweetens and bubbles under the broiler

Description

Praline Pumpkin Pie is the ultimate holiday dessert, combining creamy spiced pumpkin filling with a sweet, crunchy pecan praline layer and a flaky pie crust. It’s make-ahead friendly and always a crowd favorite for Thanksgiving or fall gatherings.

Ingredients

Scale

1 pie crust: for the base of the pie, par-baked
1 cup chopped pecans: for the praline bottom layer
1/3 cup packed brown sugar: sweetens the praline bottom
1 3/4 cups pumpkin puree: creates the rich, spiced filling
14 oz sweetened condensed milk: adds sweetness and creamy texture
2 large eggs: help set the filling
2/3 cup packed brown sugar: sweetens the pumpkin layer
1 teaspoon ground cinnamon: classic warm spice
1/2 teaspoon salt: balances the sweetness
1/2 teaspoon ground ginger: adds spiced warmth
1/2 teaspoon ground nutmeg: enhances flavor complexity
1/4 teaspoon ground cloves: for a deep, aromatic kick
1 cup finely chopped pecans: for the praline topping
3 tablespoons melted butter: helps caramelize the topping
1/3 cup packed brown sugar: sweetens and bubbles under the broiler

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Instructions

Preheat oven to 425°F. Roll out the pie crust into a 9-inch pie dish. Prick the base with a fork, line with parchment paper, fill with pie weights, and par-bake for 14–20 minutes until lightly browned. Cool completely.
In a small bowl, mix 1 cup chopped pecans and 1/3 cup brown sugar. Sprinkle evenly over the cooled crust.
In a large bowl or stand mixer, combine pumpkin puree, sweetened condensed milk, eggs, 2/3 cup brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Beat until smooth (1–2 minutes).
Pour the pumpkin filling over the praline layer. Bake at 425°F for 15 minutes, then reduce oven to 350°F and bake for 40–50 more minutes until a knife comes out clean from the center.
Cool the pie completely on a wire rack.
In another bowl, mix 1 cup finely chopped pecans, melted butter, and 1/3 cup brown sugar. Sprinkle over the cooled pie.
Broil the pie on high for 2–3 minutes until the topping is bubbly and golden. Watch carefully to avoid burning.
Let cool slightly. Serve at room temperature or chilled.

Notes

This pie can be made up to 2–3 days in advance and still tastes fresh.
Tent the crust with foil during baking if it begins to brown too quickly.
Use high-quality pumpkin puree (not pumpkin pie filling) for the best flavor.
Broil the praline topping just before serving for optimal texture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 34g
Sodium: 230mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg