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Praline Pumpkin Pie Recipe: How to Make Praline Pumpkin Pie

Written by MasterClass

Last updated: Jun 8, 2022 • 3 min read

Praline pumpkin pie combines the warm spices and sweet custard of pumpkin pie and the nutty filling of a pecan pie to make a smooth, crunchy, and sticky dessert. Make the pie ahead of time and chill until it’s ready to serve with fresh whipped cream or vanilla ice cream.

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What Is Praline Pumpkin Pie?

Praline pumpkin pie is a spin on a traditional pumpkin pie that features a crunchy pecan praline topping. Pecan pralines are Southern confections made of pecans bound with butter, corn syrup, milk, and sugar. Delectable on their own, pralines also add textural variation to smooth pumpkin pie. If you know how to make pumpkin pie, adding this Southern twist is as easy as crumbling store-bought pralines into a crunchy topping. Or, you can make a homemade praline-inspired topping.

How to Make Pralines

Making homemade candies, like pecan pralines, is possible with the proper knowledge. Here’s how to do it:

  1. 1. Boil the sugar mixture. In a saucepan on the stove over medium heat, combine sugar, brown sugar, corn syrup, butter, and milk. Boil the butter and sugar mixture for about eight minutes.
  2. 2. Add the pecans to the pan. Turn off the heat and stir in the chopped pecans. Alternatively, use whole pecans for larger clusters. Then, pour the mixture into a parchment paper–lined square baking dish. Alternatively, spoon the clusters onto the baking sheet to make individual candies.
  3. 3. Cool and store the pralines. Let the pecan pralines cool until set, about twenty minutes. Use the pralines immediately or store them in an airtight container at room temperature.

Southern-Style Praline Pumpkin Pie Recipe

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makes

1 9-inch pie

prep time

25 min

total time

1 hr 45 min

cook time

1 hr 20 min

Ingredients

For the pie crust:

For the pumpkin pie filling:

For the pecan praline topping and assembly:

Note: The total time does not include 50 minutes of inactive time.

Make and blind-bake the pie crust:

  1. 1

    In the bowl of a food processor, pulse the all-purpose flour, sugar, and salt together until combined.

  2. 2

    With the food processor running, add the cold butter, 1 tablespoon at a time.

  3. 3

    With the food processor running, add the ice water, 1 tablespoon at a time, until the dough starts to form a ball. (You may not need all of the ice water.)

  4. 4

    Turn the pie dough out onto a lightly floured surface. Cut the dough in half, then form each half into discs.

  5. 5

    Wrap each disc tightly in plastic wrap.

  6. 6

    Place one disc in the refrigerator to chill for 30 minutes; freeze the other disc for another purpose.

  7. 7

    Preheat the oven to 350 degrees Fahrenheit.

  8. 8

    Unwrap the chilled dough and place it on a lightly floured surface.

  9. 9

    Using a rolling pin, roll the dough into a ¼-inch-thick circle.

  10. 10

    Transfer the dough to a 9-inch pie plate.

  11. 11

    Cut off the excess pie dough, leaving enough to crimp the edges.

  12. 12

    Crumple a piece of parchment paper, then carefully line the pie dough with it.

  13. 13

    Fill the parchment paper with pie weights or dried beans. Blind-bake the pie crust until lightly golden brown and dry, about 20 minutes.

  14. 14

    Let the pie shell cool to room temperature, about 20 minutes.

Make the pumpkin pie filling and bake the pie:

  1. 1

    Preheat the oven to 400 degrees Fahrenheit.

  2. 2

    In a large bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, allspice, and pumpkin purée until well incorporated.

  3. 3

    Transfer the pumpkin mixture to a saucepan over medium heat and cook for 3–4 minutes, stirring continuously.

  4. 4

    Remove the pumpkin mixture from the heat and cool it slightly.

  5. 5

    In a medium bowl, whisk together the eggs, milk, and cream.

  6. 6

    Whisking constantly, slowly add the egg mixture to the spiced pumpkin mixture.

  7. 7

    Stir the vanilla extract into the pumpkin custard.

  8. 8

    Pour the custard into the prepared pie crust.

  9. 9

    Bake the pie until the edges are set, but the custard still jiggles in the center, about 45 minutes.

Make the praline topping and assemble the pie:

  1. 1

    While the pie bakes, combine the chopped pecans, dark brown sugar, and corn syrup.

  2. 2

    Remove the pie from the oven and spoon the pecan praline topping on top.

  3. 3

    Bake the pie for an additional 15 minutes to set the topping.

  4. 4

    Sprinkle coarse sea salt on top of the pie.

  5. 5

    Cool the pie to room temperature before slicing and serving it with fresh whipped cream.

  6. 6

    Refrigerate leftover pie slices wrapped in plastic wrap.

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