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    Home » Recipes » Desserts

    Homemade Pumpkin Praline Pie

    Published: Nov 11, 2022 · Modified: Jan 4, 2023 by Karin and Ken · This post may contain affiliate links. 12 Comments

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    This homemade pumpkin praline pie recipe has the best of everything! It's a creamy spiced pumpkin pie with a sweet, crunchy pecan topping. No need to choose between pecan pie or pumpkin pie for Thanksgiving, make this one instead! It's the best of both worlds.

    A slice of praline pumpkin pie on a plate with a fork.

    Once you see how easy it is to make this pecan pumpkin pie from scratch, you'll think twice about ever buying one ready-made EVER again!

    This decadent holiday dessert recipe has been in my family for decades and I can guarantee you it's a crowd-pleaser.

    Pumpkin pie is delicious on its own but with a homemade praline pecan topping, it raises the bar to a whole new level! Add some whipped cream and maple syrup and you have one extraordinary dessert!

    My grandma's pecan praline pumpkin pie is always a tradition in our house, along with Old-Fashioned Fruit Salad and Sweet Potato Pie.

    One of the things I love about this pumpkin pie recipe is that if the top cracks, it's covered up with the pecan praline topping.

    If you're thinking about trying some more new recipes to complete your Christmas or Thanksgiving dinner, you might also like my Cornbread and Sausage Stuffing, Dr. Pepper Glazed Ham,and southern-style Green Beans with Bacon.

    Why You Will Love Pumpkin Praline Pie

    • The perfect combination of creamy pumpkin and sweet, crunchy pecans.
    • Easy to make with simple ingredients.
    • Make it ahead! Great for the holidays when you have lots to cook. It can be made up to 2 days ahead.

    Ingredients

    You probably already have most of the ingredients to make this praline pumpkin pie, especially if you'll be doing some holiday baking. Let's take a look at the main ingredients you need.

    Ingredients to make praline pecan pie on the table.
    • Pie crust: Use a store-bought, frozen pie to make things easier or make your favorite pie crust recipe.
    • Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling which already contains some sugar and spices.
    • Brown sugar: Gives perfectly balanced sweetness to the pie.
    • Pumpkin pie spice: A combination of fall spices to give your pumpkin pecan pie the best flavor.
    • Evaporated milk: Gives the pie a rich, milky consistency but is less expensive and a bit lower in fat than heavy cream. Make sure you don't confuse it with condensed milk.
    • Eggs: Give the pie its custard-like texture.
    • Vanilla: Use pure vanilla extract for the best flavor.
    • Pecans: Works great with pecan pieces which are a bit cheaper than pecan halves.
    • Corn syrup and sugar: Combine to create the praline topping for the pie.

    How to Make Pumpkin Praline Pie

    Here are the step-by-step instructions for making this decadent pecan and pumpkin pie. For the complete instructions, check the printable recipe card further down on the page.

    Step 1: Pumpkin Pie

    1. Prepare the store-bought pie crust according to package directions or make your favorite pie crust recipe.
    1. Use a handheld or stand mixer, to combine the pumpkin, brown sugar, pumpkin pie spice, and salt in a large bowl.  Scrape down the sides of the bowl as necessary and blend until smooth; about a minute or two.  
    1. Cook the pumpkin mixture in a large skillet, over medium to medium high heat until it thickens and slightly darkens; around 5 minutes.  Stir constantly. When it's ready, remove from the heat.
    Pumpkin mixture cooked in a saucepan.
    1. Add the evaporated milk into pumpkin mixture and mix well.
    2. Add the eggs and vanilla and stir until incorporated.  
    Evaporated milk added to the pan of pumpkin mixture.
    Eggs added to the pan of pumpkin and milk.
    1. Pour the filing into the cooked, warm or hot pie crust and bake for 55-60 minutes. 
    2. The pie will crack and the filling will look cooked in the center when it's ready.
    Pumpkin pie mixture poured into pie crust.
    Pumpkin pie on the table after baking.

    Step 2: Make the Praline Pecan Topping

    TOP TIP: To save time later, prepare the pecan topping while the pie is baking in the oven. 

    1. Combine the pecans, sugars, and salt in a bowl and stir to mix up. Then add corn syrup and vanilla. 
    2. Use your fingers to mix the ingredients together.  Yes it's a bit messy,  but this way works best. 
    3. Once blended together, set the pecan mixture aside.  
    Pecan praline mixture mixed up in a bowl.
    1. When the pie comes out of the oven, spread all the pecan praline mixture over the top.
    2. Sprinkle the cinnamon sugar mixture all over top of the pecans evenly.
    Pecan praline mixture topped with pecan mixture and cinnamon sugar.
    1. Return the pie to the oven for another 10-12 minutes.  Bake until the pecan mixture is bubbling around the edge of the pie.  
    2. Allow the finished pie to cool on a wire rack for at least 2 hours.  
    3. Serve with a dollop of whipped cream!
    Finished praline pumpkin pie on a cooling rack.

    Substitutions and Variations

    Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this homemade pumpkin pie recipe.

    • Pumpkin Puree: You can replace the canned pumpkin puree with homemade pumpkin puree.
    • Pie Crust: Swap the ready-made pie crust with your homemade pie crust.
    • Pecans: Use walnuts or a nut mix, instead of pecans.
    • Use a cookie crust or even a delicious gingersnap crust!
    • Add some cardamon. About ⅛ teaspoon of ground cardamom gives the pie an exotic flavor.
    Piece of pumpkin praline pie on a plate with a fork.

    Storage

    Refrigerator: Cover the cooled pie and store in the refrigerator for up to 3 days.

    Freezer: Wrap the pie tightly with plastic several times, until it is well sealed. Then wrap it in aluminum foil to prevent freezer burn, and to make sure it doesn't absorb other odors in the freezer. Store on a level shelf for up to one month.

    Reheat: Thaw the pie in the refrigerator overnight. To serve warm, heat in a 350 degree F oven until heated through. You may need to cover the edges of the pie crust to prevent over-browning.

    Tips

    • When making this pie ahead wait to add the topping on the day you plan to serve.
    • If you notice the edges of your pie crust browning too much. Make a pie crust shield with aluminum foil.
    • Don't worry too much if the pie cracks since you'll be adding the praline topping, it will cover it right up!

    FAQ

    Do you have questions about making this praline pumpkin pie recipe? Here are some of the most commonly asked questions.

    Why use evaporated milk in pumpkin pie?

    Evaporated milk is fresh milk that has been heated until about 60 percent of its water content has evaporated. This process results in a smooth creamy texture. Do not mistake evaporated milk with sweetened condensed milk which has been sweetened.

    Does homemade pumpkin pie need to be refrigerated?

    The short answer is yes. Unlike unrefrigerated pies you see in the bakery, homemade pumpkin pie does not contain preservatives. Therefore, homemade pies require refrigeration. Since the pie contains eggs, the USDA recommends refrigeration two hours after baking.

    What is the difference between pumpkin puree and pumpkin pie filling?

    The difference between pumpkin puree and pumpkin pie filling is that the pumpkin pie filling contains spices and sweetener.

    More Pumpkin Pie Recipes

    If you're interested in seeing more pumpkin pie recipes, here's a few to consider!

    • Fork biting into a slice of smoked pumpkin pie to take a bite.
      Smoked Pumpkin Pie
    • Perfect Bar Pumpkin Pie
    • No Bake Layered Pumpkin Cheesecake Pie

    The way this praline pumpkin pie smells when it comes out of the oven is almost indescribable! The aroma is so tantalizing, everyone knows what's coming and expectations are high.

    Waiting is the hard part. If you've never made this before, you can't relate.

    If you have, you know exactly what I'm talking about!

    Praline pumpkin pie on a cooling rack with a piece cut out.

    Sometimes a video says it all. Take a peek if you've got a minute. I think you'll be glad you did!

    Grandma's Praline Pumpkin Pie Video

    A slice of praline pumpkin pie on a small white plate with a fork.

    Homemade Pumpkin Praline Pie

    This homemade pumpkin praline pie recipe has the best of everything! It's a creamy spiced pumpkin pie with a sweet, crunchy pecan topping. No need to choose between pecan pie or pumpkin pie for Thanksgiving, make this one instead! It's the best of both worlds.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 462 kcal

    Equipment

    • large skillet
    • pie plate or pie dish
    • Large mixing bowl
    • Hand Mixer or Stand Mixer

    Ingredients
      

    • 1 9 inch pie shell

    PUMPKIN FILLING

    • 15 ounces pumpkin puree
    • ¾ cup brown sugar packed
    • 2 tablespoons pumpkin pie spice
    • ¾ teaspoon salt
    • 1 cup evaporated milk
    • 3 large eggs
    • 2 teaspoons vanilla

    PRALINE TOPPING

    • 1 cup pecans chopped
    • 1 teaspoon vanilla
    • 2 teaspoons sugar
    • 1 tablespoon corn syrup
    • ½ cup brown sugar packed
    • ¼ teaspoon salt

    CINNAMON SUGAR

    • 2 tablespoons sugar
    • 2 tablespoons brown sugar, packed
    • ¼ teaspoon cinnamon, ground

    Instructions
     

    PIE CRUST

    • There are two options.  Make your homemade pie crust recipe or store bought and bake it.  I buy a frozen 9 inch pie crust, poke a lot of holes in it with a fork and bake according to package directions. As your pie crust comes out of the oven, time it so your pumpkin mixture is ready to fill it so it can go right back into the oven to bake.  Leave your oven at 350 degrees to bake your pie.  

    PUMPKIN FILLING

    • In a large bowl, using your handheld or stand mixer, combine pumpkin, brown sugar, pumpkin pie spice, and salt.  Scrape down the sides of the bowl as necessary and blend until smooth, just a minute or two.  
    • In a large skillet, over medium to medium high heat, cook pumpkin mixture until it thickens and slightly darkens; around 5 minutes.  Stir constantly. Remove from heat.
    • Add evaporated milk into pumpkin mixture.  Next add eggs and vanilla and stir until incorporated.  
    • Pour into warm or hot pie crust. Bake 55-60 minutes.  This pie will crack and the filling will look cooked in the center.  

    PRALINE PECAN TOPPING

    • As your pie is baking in the oven, prepare the pecan topping.  In a medium sized bowl combine pecans, sugars, and salt.  Then, add corn syrup and vanilla. Use your fingers to mix ingredients together.  Yes it's a bit messy but this way works the best.   Once blended together, set aside.  

    CINNAMON SUGAR

    • In a small bowl combine sugars and cinnamon.  Set aside.

    MAKING YOUR PIE

    • Once your pie begins to crack and the center looks almost cooked, spread pecan mixture all over it.  Use all of the pecan praline mixture.  It should cover the entire surface of the pie.  
    • Sprinkle cinnamon sugar mixture all over top of the pecans.  You don't need to use all of it, but make sure sugar is distributed as evenly as possible.  
    • Put pie back inside your oven for between 10-12 minutes.  Bake until the pecan mixture is bubbling a little around the edge of the pie.  
    • Allow pie to cool on a wire rack for at least 2 hours.  

    Notes

    When making this pie ahead wait to add the topping on the day you plan to serve.
    If you notice the edges of your pie crust browning too much. Make a pie crust shield with aluminum foil.
    Don't worry too much if the pie cracks since you'll be adding the praline topping, it will cover it right up!
    How to Store
    Cover the cooled pie and store in the refrigerator for up to 3 days.
    To freeze, wrap the pie tightly with plastic several times, until it is well sealed. Then wrap it in aluminum foil to prevent freezer burn, and to make sure it doesn't absorb other odors in the freezer. Store on a level shelf for up to one month.
    Thaw the pie in the refrigerator overnight. To serve warm, heat in a 350 degree F oven until heated through. You may need to cover the edges of the pie crust to prevent over-browning.

    Nutrition

    Serving: 1gCalories: 462kcalCarbohydrates: 67gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 71mgSodium: 470mgPotassium: 380mgFiber: 3gSugar: 49gVitamin A: 8511IUVitamin C: 3mgCalcium: 174mgIron: 3mg
    Keyword pecan pumpkin pie, praline pumpkin pie, pumpkin praline pie
    Tried this recipe?Let us know how it was!
     

    This post was originally published in October 2018. It has been updated with new images and content.

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    Reader Interactions

    Comments

    1. Gloria

      November 11, 2019 at 2:27 pm

      Why do you cook the filling in the skillet?

      Reply
      • Karin and Ken

        November 11, 2019 at 5:53 pm

        I have been using the skillet for so long I actually had to remember why! Cooking time is less with the skillet waiting for the pumpkin to darken. Only by a few minutes but a few minutes none the less. That is the only reason! Feel free to use any pot you like! Please let me know what you think of this pie if you try it. I would love to hear! All the best to you. Be well. Karin

      • Gloria

        November 13, 2019 at 9:39 am

        5 stars
        Thank you so much for your response! I made it, and it was amazing! I’m making it again for Thanksgiving!

      • Karin and Ken

        November 13, 2019 at 9:42 am

        You made my day! I am so happy to hear it! I just love this pie myself and glad I am not alone! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin

    2. Leanne

      October 18, 2018 at 10:32 am

      5 stars
      So easy and so good. Great recipe. Thx

      Reply
      • Karin and Ken

        October 18, 2018 at 10:34 am

        I think so too! Glad you enjoyed it! Hopefully you find some other recipes on our site that you enjoy just as much! Take care and be well. Karin

    3. Suzie

      October 18, 2018 at 10:31 am

      5 stars
      What a yummy pie. Hubby loved it. Will definitely be making it every chance I get! Thank you. ?

      Reply
      • Karin and Ken

        October 18, 2018 at 10:37 am

        I wish I could make it more often myself! Too bad there aren’t more holidays! Actually in a way I am glad there aren’t more holidays! Lol Take care and all the best. Karin

    4. Kendra

      October 18, 2018 at 10:27 am

      5 stars
      This recipe is great. Family loved it will be making again for the holidays. I don’t want plain old pumpkin pies anymore either. This is a welcome change. Thank you for sharing.

      Reply
      • Karin and Ken

        October 18, 2018 at 10:43 am

        Glad I’m not the only one who is tired of plain old pumpkin pie! This recipe is definitely a nice change! So happy you all enjoyed it! Thank you for taking the time to let me know! Take care and be well. Karin

    5. Sue

      October 18, 2018 at 10:24 am

      5 stars
      This pie is amazing! Thank you for sharing. Will be making it again.

      Reply
      • Karin and Ken

        October 18, 2018 at 10:35 am

        Happy you think this pie is amazing too! You made my day! I can’t thank you enough for taking the time to let me know! All the best. Karin

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    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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