Pumpkin Praline Pie

While I was growing up, my mom always made both pumpkin pie and pecan pie for the Thanksgiving pie spread. Almost everyone had a favorite, and while the textures and flavors are so different, I loved them both. Instead of having to decide which to eat after Thanksgiving dinner and which to save for breakfast, this pumpkin praline pie combines the best of both and ends that age-old dilemma.

Like me, you are probably celebrating the arrival of this combination of creamy, pumpkin-spiced custard pie with a sweet, buttery, caramelized pecan topping. And why wouldn’t you? This praline pumpkin pecan pie promises to become the new bipartisan classic, with something for everyone.

Pumpkin Praline Pie Ingredients

• Gingersnap cookies
• Pecans
• Light brown sugar
• Salt
• Unsalted butter (melted)

Filling:

• Eggs
• Pumpkin
• Sweetened condensed milk
• Cinnamon
• Ground ginger
• Ground nutmeg
• Salt

Topping:

• Light brown sugar
• Heavy whipping cream
• Light corn syrup
• Unsalted butter
• White vinegar
• Chopped pecans
• Vanilla extract

Directions

Step 1: Prepare the cookie crust

Preheat the oven to 325°F. In a large bowl, mix the crushed cookies, pecans, brown sugar and salt, then stir in the melted butter. Press the mixture onto the bottom and up the sides of a greased 9-inch deep-dish pie plate. Bake the crust until it’s lightly browned, five to seven minutes. Allow it to cool on a wire rack.

Step 2: Make the custard filling and bake the pie

In a large bowl, beat the eggs, pumpkin, milk, spices and salt until they’re well combined. Pour the mixture into the crust.

Bake it on the middle oven rack until the center has set, 50 to 60 minutes. Let it cool on a wire rack for one hour.

Editor’s Tip: Test for doneness by inserting a knife or toothpick near the center of the pie. It should come out clean or with just a few crumbs on it.

Step 3: Make the pecan topping

In a large heavy saucepan, combine the brown sugar, cream, corn syrup, butter and vinegar. Bring that to a boil over medium heat. Cook, stirring occasionally, until the temperature reaches 240° on a candy thermometer (the firm-ball stage). Remove the pan from the heat, then stir in the pecans and vanilla extract. Pour the mixture over the pie immediately, spreading it evenly with a spatula. Refrigerate the pie for at least four hours or overnight.

How to Store Pumpkin Praline Pie

Since pecan praline pumpkin pie is made with dairy ingredients, it needs to be stored in the refrigerator to prevent spoiling. Let the pie cool completely, place it in an airtight pie storage container or wrap it tightly with storage wrap or foil, then place it in the fridge. Pumpkin pecan praline pie will keep well for three to four days.

Pumpkin Praline Pie Tips

What’s the best way to serve pecan praline pumpkin pie?

This pie is best when it’s served with a dollop of luxurious homemade whipped cream and a sprinkle of flaky sea salt for added flavor and texture.

Can I make praline pumpkin pecan pie without corn syrup?

Yes, you definitely can. It’s important to note that corn syrup is not high-fructose corn syrup, which is not a natural food product. However, if you’re interested in eliminating the corn syrup from your praline pumpkin pie, maple syrup and honey are both great substitutes but may require an additional thickener like flour or cornstarch. Check out our recipe for pecan pie with honey for tips on how to make the substitution.

Can I use a premade crust for pumpkin praline pie?

Definitely, though we must admit that the gingersnap cookie crust is pretty special. If you do choose to use a premade pie crust, there are several options to choose from, including a classic graham cracker crust.

How can I bring some color to my pumpkin pecan praline pie?

To give your pie a pop of color and some extra flavor, try adding dried cranberries into the topping mixture. The tart cranberries will bring a nice flavor balance to the sweet, caramelized topping in addition to making it look even more appealing.