Pumpkin Pie with Praline Topping

Classic Pumpkin Pie with a crunchy praline topping made from pecans, brown sugar, and vanilla. This easy recipe features a spiced pumpkin custard baked in a flaky pie crust, perfect for holiday dinners, Thanksgiving, or fall gatherings. Serve with whipped cream for a rich and flavorful dessert everyone will love.

Ingredients

For the Pie Crust:

• 1 9-inch pie crust, homemade or store-bought

For the Pumpkin Custard:

• ¾ cup dark brown sugar, packed
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• Pinch of ground cloves
• 3 large eggs
• 15-ounce can pumpkin puree (not pumpkin pie filling)
• 12-ounce can evaporated milk

For the Praline Topping:

• 1 cup pecans (4 ounces), finely chopped
• ½ cup dark brown sugar, packed
• 2 teaspoons dark corn syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon granulated sugar

Optional for Serving:

• Freshly whipped cream

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Instructions

1. Prepare the Pie Crust

1. Preheat oven to 425°F (220°C).
2. Fit the pie crust into a 9-inch deep-dish pie plate. Trim and flute the edges as desired. Set aside.

2. Make the Pumpkin Custard

1. In a small bowl, whisk together the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves.
2. In a large bowl, lightly whisk the eggs. Add the pumpkin puree and the sugar-spice mixture, stirring until smooth.
3. Stir in the evaporated milk until fully combined.

3. Bake the Pie

1. Pour the pumpkin filling into the prepared pie crust.
2. Bake at 425°F (220°C) for 15 minutes.
3. Reduce the oven temperature to 350°F (175°C) and bake an additional 30–35 minutes, or until the center is mostly set with a slight jiggle.

4. Prepare the Praline Topping

1. In a small bowl, toss the chopped pecans with the brown sugar. Add corn syrup and vanilla extract, then mix with your fingers until well combined.

5. Add the Praline Topping

1. Remove the pie from the oven and scatter the praline topping evenly over the surface. Sprinkle with granulated sugar.
2. Place a baking sheet or foil on the oven’s center rack. Return the pie to the oven on top of the sheet and bake at 350°F (175°C) until the pecans are fragrant and the topping is bubbling, about 15 minutes.

6. Cool and Serve

1. Cool the pie completely on a wire rack, at least 2 hours.
2. Cover and refrigerate before serving.
3. Serve as is or with freshly whipped cream.

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Why You’ll Love This Recipe

• Rich, spiced pumpkin filling paired with a sweet, crunchy praline topping.
• Balanced flavors of cinnamon, nutmeg, and ginger for classic fall comfort.
• Perfect for holidays, special occasions, or any cozy dessert craving.

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Tips

• Bake the custard gently: Reducing the oven temperature ensures the center sets without cracking.
• Chop pecans finely: This ensures even distribution in the praline topping.
• Cool completely: Cooling allows the custard to firm up for clean slices.

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Variations and Substitutions

• Use a graham cracker or chocolate crust for a unique twist.
• Swap pecans for walnuts or almonds in the praline topping.
• Substitute coconut milk for evaporated milk for a dairy-free option.
• Add a pinch of allspice or cardamom for extra depth of flavor.

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FAQs

Q: Can I use canned pumpkin pie filling?
A: It’s best to use plain pumpkin puree for proper texture and flavor balance.

Q: How long can the pie be stored?
A: Cover and refrigerate for up to 4 days.

Q: Can I make the pie ahead of time?
A: Yes, you can bake it a day ahead and add the praline topping just before serving to keep it crisp.

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Serving

• Slice and serve chilled or at room temperature.
• Pair with whipped cream or a scoop of vanilla ice cream for extra indulgence.

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Suggestions

• Garnish with additional whole pecans for presentation.
• Dust lightly with cinnamon or nutmeg for a festive look.
• Serve alongside coffee, tea, or spiced cider for a cozy dessert experience.