Praline Pumpkin Pie
This decadent praline pumpkin pie combines the classic flavors of pumpkin pie with a crunchy, sweet praline topping. Perfect for fall gatherings!
Equipment
- 9-inch pie plate
- Pastry blender or fork
- Medium saucepan
- Large Bowl
- Rolling pin
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter cut into cubes
- 0.25 cup Ice water
Filling Ingredients
- 1 15 ounce can Pumpkin puree
- 1 12 ounce can Evaporated milk
- 2 Large eggs
- 0.75 cup Packed light brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Praline Topping Ingredients
- 0.5 cup Pecans halves
- 0.5 cup Granulated sugar
- 0.25 cup Heavy cream
- 2 tablespoons Unsalted butter cut into pieces
Instructions
Instructions
- Make the crust: Whisk flour and salt. Cut in butter until crumbly. Gradually add ice water, form a disk, wrap, and chill for 30 minutes.
- Roll out dough to 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork. Bake at 375°F (190°C) for 15 minutes.
- Make the praline topping: In a saucepan, combine pecans, sugar, heavy cream, and butter. Bring to a boil, stirring constantly. Reduce heat; simmer 5-7 minutes, until thickened and golden brown. Cool slightly.
- Make the filling: Whisk pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour pumpkin filling into the pre-baked crust. Spoon cooled praline topping evenly over the filling.
- Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.
- Let cool completely on a wire rack before serving.
Notes
For a richer praline topping, use dark brown sugar. You can also add a pinch of salt to the praline topping to enhance the flavors. Store leftover pie in the refrigerator for up to 3 days.