This Praline Pumpkin Pie is a definite favorite around here, especially during the holidays! The pumpkin pie is delicious on its own but with the praline pecan topping it tastes even better! Then, when you add some whipped cream and maple syrup, my husbands personal favorite, you have an incredible dessert perfect for any celebration!
My grandmother was famous in our family for her desserts. She was a fabulous cook, make no mistake, dinner was always delicious, but her desserts were always decadent and what we always waited for!
She made a pie very similar to this Praline Pumpkin Pie. I always meant to get her to write this recipe down. Actually so many of her recipes! She made so many things by memory! Now that I think of it I do too. Don’t you?
Regardless, I watched her and helped her make this Praline Pumpkin Pie enough that I should know how to make it but no matter how hard I have tried I just can’t get it right. The topping is pretty much exact. The pie itself however is not! I will keep trying and maybe one day I’ll be able to reproduce it exactly as I remember it! Maybe.
Pumpkin pies are almost a necessity around here on certain holidays and the holidays just wouldn’t be the same without them. I am not a huge fan of a plain old pumpkin pie, probably because I have been making this Praline Pumpkin Pie and enjoying it for so long!
You can definitely skip the praline topping if you don’t like pecans and you won’t be disappointed in this plain pumpkin pie! A little sprinkling of cinnamon sugar on top or just whipped cream will definitely do the trick!
You can use less cinnamon sugar than this recipe calls for. I usually have a little left over! My grandma used to say it was good luck! Now that I think about it I am not sure why even though I still say it to this day! I probably always will!
My grandmother always made her homemade pie crust and even though I know how to do it, I just don’t anymore. Frankly, there just doesn’t seem to be enough hours in the day to make it. If I could figure out a way to clone myself I know I would definitely make it but until that happens a store bought pie crust will have to do!
I do make a couple other pies and cakes that are also holiday desserts and I had to list them below. Just in case you are interested in checking them out!
I just had to include Our Favorite Stuffed Pumpkin Muffins in the list just because they are so delicious and perfect for the holidays too!
I love the way this Praline Pumpkin Pie smells while it is cooking and when it comes out of the oven, everyone knows what I have been baking! Waiting is definitely the most difficult part and I am not good at waiting! Anyone else out there have the same problem?
If you have a minute, take a peek at our video. I think you will be glad you did!
Praline Pumpkin Pie
- 1 9 inch pie shell
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar, packed
- 2 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 cup evaporated milk
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup pecans, chopped
- 1 teaspoon vanilla
- 2 teaspoons sugar
- 1 tablespoon corn syrup
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1/4 cup icing or powdered sugar
- 2 tablespoons sugar
- 2 tablespoons brown sugar, packed
- 1/4 teaspoon cinnamon, ground
You have two options. You can use your own or favorite 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 it according to package directions. Time it so your pie crust is coming out of the oven and you have the pumpkin mixture ready to fill it and it can go right back into the oven to bake. Leave your oven at 350 degrees to bake your pie.
In a large bowl, using your handheld or stand mixer, combine pumpkin, brown sugar, pumpkin pie spice, and salt. Scrape down the sides of your 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 your pumpkin mixture. Next add eggs and vanilla. Stir until incorporated.
Pour into warm or hot pie crust. Bake for 55-60 minutes. This pie will crack and the filling will look cooked in the center.
PRALINE PECAN TOPPING
Now that your pie is in the oven you have to prepare the pecan topping. In a medium sized bowl combine pecans, sugars, and salt. Then, add corn syrup and vanilla. I usually use my fingers to mix the ingredients together. Yes it is a bit messy but for me this way works the best. Once blended together set aside.
In a small bowl combine sugars and cinnamon. Set aside.
MAKING YOUR PIE
Once your pie has a bunch of cracks in it and the center looks almost cooked, spread pecan mixture all over it. Use all of the pecan mixture. It should cover the entire surface of your hot pie.
Next you need to sprinkle your cinnamon sugar mixture all over top of the pecans. You don't need to use all of it but make sure you distribute the sugar as evenly as possible.
Put your 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 your pie to cool on a wire rack for at least 2 hours.
WHIPPED CREAM (OPTIONAL)
You can either use store bought or make your own. If you are making your own grab a medium sized bowl and grab your handheld mixer. Add cream and start to beat, slowly adding your icing or powdered sugar. Beat until stiff peaks form.
Serve the pie refrigerated or at room temperature, with or without whipped cream. My husband loves to add a little male syrup too. You might just want to give that a try! Regardless serve and enjoy!