Praline Pumpkin Pie

A cozy blend of pumpkin goodness, where a flaky crust embraces a velvety, spiced pumpkin filling, crowned by a delightful pecan praline topping for a sweet and savory crunch.

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 105kcal

Author Sara

Ingredients

2 store-bought graham cracker pie crusts

For the Filling:

15 oz canned pure pumpkin
¾ cup brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
1 cup evaporated milk
3 eggs
2 teaspoon vanilla

For the Praline Topping:

1 cup finely chopped pecans
⅓ cup brown sugar
⅛ teaspoon salt
1 tablespoon light corn syrup
½ teaspoon vanilla
1 tablespoon sugar

Instructions

In a medium saucepan, cook pumpkin, sugar, cinnamon, ginger, nutmeg, salt, and cloves over medium heat, stirring continuously. Cook for 4 minutes.
Remove mixture from heat and slowly stir in evaporated milk.
Next, add eggs and vanilla and mix until smooth.
Transfer filling into both graham cracker crusts.
Bake for 45-50 minutes or until the center barely wiggles when shaken.
While pie is baking, combine pecans, brown sugar, and salt in a medium mixing bowl.
Add corn syrup and vanilla. Stir until dry ingredients are coated.
Sprinkle praline topping over baked pie.
Evenly sprinkle sugar over top.
Bake for an additional 20 minutes or until a toothpick comes out clean.

Notes

This recipe will make two pies.
To store, cover your leftover pie with plastic wrap or aluminum foil and refrigerate for up to four days.
To freeze, freeze your semi-baked pie before adding your praline topping. It can be frozen for up to three months. Thaw in the fridge overnight when you’re ready to enjoy!

Nutrition