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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.
Course Dessert
Cuisine American
Keyword pecan pumpkin pie, praline pumpkin pie, pumpkin praline pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 462kcal


  • 1 9 inch pie shell






  • 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.  


  • 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.  


  • 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.  


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


  • 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.  


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.


Serving: 1g | Calories: 462kcal | Carbohydrates: 67g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 470mg | Potassium: 380mg | Fiber: 3g | Sugar: 49g | Vitamin A: 8511IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 3mg