Description
Praline pumpkin pie brings Southern charm to classic holiday desserts with its rich, caramelized pecan topping and silky pumpkin custard. Creamy, nutty layers promise a delightful autumn experience you’ll savor down to the last crumbly, sweet bite.
Ingredients
Scale
Main Ingredients:
- 1 pie crust recipe (par-baked)
- 1 ¾ cups pumpkin purée
- 2 large eggs
- 14 ounces (396 grams) sweetened condensed milk
Nuts and Sweeteners:
- 2 cups pecans (1 cup chopped, 1 cup finely chopped)
- 1 cup brown sugar, packed (divided)
- 3 tablespoons butter, melted
Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Meticulously prepare a par-baked pie crust by carefully piercing the dough base with a fork several times, ensuring even distribution of small holes.
- Line the crust with parchment paper and generously fill with pie weights to prevent excessive rising during initial baking.
- Roast the crust at 425°F for 15-20 minutes until edges turn golden brown, removing parchment and weights afterward to allow complete cooling.
- Create a delectable praline foundation by thoroughly mixing chopped pecans with rich brown sugar, then evenly distributing the mixture across the pre-baked crust.
- Craft the pumpkin filling by whisking together pumpkin purée, sweetened condensed milk, eggs, brown sugar, and a harmonious blend of warming spices like cinnamon, ginger, nutmeg, and cloves until achieving a silky smooth consistency.
- Gently pour the luscious pumpkin mixture over the praline base, ensuring an even distribution and taking care not to overflow the crust.
- Bake initially at 425°F for 15 minutes, then reduce temperature to 350°F and continue baking for 40-50 minutes until the center sets completely.
- Protect the pie crust edges with aluminum foil if browning occurs too rapidly during baking.
- Allow the pie to cool completely, creating a stable structure for the upcoming praline topping.
- Prepare the final praline topping by combining finely chopped pecans, melted butter, and brown sugar into a rich, crumbly mixture.
- Sprinkle the praline topping evenly across the cooled pumpkin pie surface.
- Broil on high for 2-3 minutes, watching carefully to achieve a bubbly, caramelized finish without burning.
- Serve the pie either slightly warm or thoroughly chilled, depending on personal preference.
Notes
- Crisp pecan-sugar layer creates a delightful crunch beneath the silky pumpkin filling.
- Broiling the final praline topping caramelizes the nuts, adding a rich, golden-brown dimension to the dessert.
- Careful par-baking ensures the crust remains flaky and prevents a soggy bottom, elevating this classic seasonal pie.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg