Praline Pecan Pumpkin Pie

Thanksgiving is just a few weeks away. Can you believe it? Since I have not eaten turkey since 1988, I am all about the sides and pies of the feast. I make a mean twice-baked stuffed butternut squash, a sublime sweet potato souffle, and fantastic cranberry sauce. And then there are the pies.

It is pretty hard to decide on the pies, but pumpkin needs representation and so does pecan. By combining the two, I now have room for other varieties.  This Praline Pecan Pumpkin Pie recipe is adapted from one I got from a friend I worked with in Miami. With its crunchy pecan topping, sweet pumpkin filling, and slightly salty, flaky crust, this pie will be a hit at any feast.

I like to use dark brown sugar for the topping, but light brown sugar works just fine. Freshly ground nutmeg is superior to jarred stuff, but use what you have. As with most pies I bake, I like to put a cookie sheet on the rack below the pie to catch any possible drips and save myself from having to clean the oven too often.

Praline Pecan Pumpkin Pie

Praline Topping
½ cup packed dark brown sugar
¼ cup flour
½ cup chopped pecans
¼ cup butter, cut into small bits
½ tsp cinnamon

Combine ingredients in a small bowl with a fork until crumbly. Set aside.

Pumpkin filling
1 15-ounce can pure pumpkin
1 cup sugar
½ cup packed light brown sugar
3 eggs
½ cup (1 stick) butter, melted
2 tsp vanilla extract
½ tsp cinnamon
¼ tsp allspice
¼ tsp ground nutmeg

Whisk pumpkin, spices, and sugars in a large bowl. Whisk in eggs one at a time. Whisk in melted butter and vanilla. Pour into prepared, unbaked pie crust.

Sprinkle praline mixture on top of pumpkin filling. Bake in a preheated 375° oven for about 50-55 minutes or until top is golden and filling is set. Cool on rack for at least two hours before serving. It is even more awesome topped with real whipped cream.

Let’s look at pretty pictures now!

Chopping pecans

Ingredient lineup and chopping pecans

Praline topping

This is what the praline pecan topping should look like when combined


Freshly ground nutmeg is the best. Where's the eggnog?


Add the eggs one at a time. Why? Because I said so!


Carefully pour the pumpkin filling into prepared, unbaked pie crust


praline topping

Sprinkle the praline topping evenly atop the pumpkin filling

Ready for the oven

Looks pretty, right? Oh, you just wait


Ta da!

Hot from the oven and ready for lovin'


home slice

The perfect slice of pie makes me happy


Confession time: I only post photos of perfect pie slices. I know, it’s wrong. I should show you the sloppy pie slices, too, because pie perfection is not as easy as it looks. I also tend to eat my pie later in the evening, which means bad lighting and laziness. Excuses, excuses. I will try to be better about posting photos of my home slice.



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2 thoughts on “Praline Pecan Pumpkin Pie

  1. Buttercup’s Bourbon Pecan Pie « mypiary November 19, 2011 at 12:56 pm Reply

    […] am nuts about pecans, as proven by my Magical Mystery Pecan Pie and Praline Pecan Pumpkin Pie, so it was only natural that I would whip up another nutty pie before the big feast. (Spoiler […]

  2. ingridbuck November 23, 2011 at 10:03 pm Reply

    I love the pie it’s very yummy. Before my grandmother used to make pumpkin pie and it’s very delicious.
    But, I want to try something new in making pumpkin pie. With your recipe baking will be easy.

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