Praline Pumpkin Pie

Creamy pumpkin pie combines with crunchy, chewy brown sugar pecans in Praline Pumpkin Pie. It will be a different Thanksgiving this year (2020) with just four instead of our usual tableful of friends and relatives. So instead of the usual pumpkin and pecan pies, this year it’s just one—a combination of the two. 

 

Different times are an opportunity to try new things and another difference in this recipe is that the pumpkin mixture is cooked for four minutes on the stove top. Another difference this year—ground pecans were added to the pie crust dough. 

Praline Pumpkin Pie    Makes one 9” pie

1 (9-inch) unbaked pie crust (I added ground pecans to my traditional crust)

Pumpkin Filling

15 ounces pure pumpkin purée (NOT sweetened & spiced pumpkin pie filling)

3/4 cup packed dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup evaporated milk

3 eggs

2 teaspoons vanilla extract

Praline Topping

1 cup inely chopped pecans 

1/3 cup packed brown sugar

Pinch salt

1 tablespoon  corn syrup (light or dark)

1 teaspoon vanilla

1. Pumpkin Filling: In a medium saucepan, add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves; whisk to thoroughly combine. Cook over medium-high heat for 4 minutes, stirring constantly.
   
2. Remove from heat and whisk in evaporated milk followed by eggs and vanilla. 
   
3. Pour filling into pie crust.
   
4. Bake at 350° F for 40 to 50 minutes – until center barely jiggles.
5. Praline Topping: While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
   
6. Sprinkle Praline Topping evenly over filling.
   
7. Return pie to oven (you may need to cover edges of crust with foil) and bake about 10 additional minutes or until toothpick inserted in the center comes out clean.
8. Let pie cool on a wire rack for at least 2 hours.
   

Make-Ahead: Crust can be made ahead and frozen. Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving. 

Other Pumpkin Pie Recipes include:

Pumpkin-Pecan Pie

Pumpkin Pie, Traditional w/ pumpkin puree

Pumpkin Pie, Walnut topped 

Recipe without photos . . .

Praline Pumpkin Pie    Makes one 9” pie

1 (9-inch) nbaked pie crust (I added ground pecans to my traditional crust)

Pumpkin Filling

15 ounces pure pumpkin purée (NOT sweetened & spiced pumpkin pie filling)

3/4 cup packed dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup evaporated milk

3 eggs

2 teaspoons vanilla extract

Praline Topping

1 cup finely chopped pecans 

1/3 cup packed  brown sugar

Pinch salt

1 tablespoon  corn syrup (light or dark)

1 teaspoon vanilla

1. Pumpkin Filling: In a medium saucepan, add pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves; whisk to thoroughly combine. Cook over medium-high heat for 4 minutes, stirring constantly.
2. Remove from heat and whisk in evaporated milk followed by eggs and vanilla. 
3. Pour filling into pie crust.
4. Bake at 350° F for 40 to 50 minutes – until center barely jiggles.
5. Praline Topping: While pie is baking, add pecans, brown sugar and salt to a bowl and stir until evenly combined. Add corn syrup and vanilla and mix until evenly moistened.
6. Sprinkle Praline Topping evenly over filling.
7. Return pie to oven (you may need to cover edges of crust with foil) and bake 10 additional minutes or until toothpick inserted in the center comes out clean.
8. Let pie cool on a wire rack for at least 2 hours.

Make-Ahead: Crust can be made ahead and frozen. Pie can be made and cooled 2 days ahead of time then wrapped in plastic and refrigerated. Bring to room temperature before serving.