The Ultimate Praline Pumpkin Pie

I still remember my first Thanksgiving after moving to the U.S.—homesick but eager—with a craving for something warm and familiar. That’s when I discovered praline pumpkin pie, a perfect blend of creamy and crunchy that instantly felt like home. After countless tests, I perfected this foolproof recipe to share with you: the ultimate praline pumpkin pie to brighten your fall baking.

Your Ultimate Guide to the Best Praline Pumpkin Pie

Praline pumpkin pie is the perfect hybrid of silky pumpkin filling and a crunchy pecan pie topping. It’s a comforting classic that fits right into any holiday table with its rich textures and cozy spices. Whether you’re baking for Thanksgiving or just craving a slice of fall, this guide walks you through every detail so you end up with a pie that’s impressive yet simple enough for busy cooks.

Why You’ll Love This Praline Pumpkin Pie Recipe

• Combines a smooth, luscious pumpkin filling with a crunchy, caramelized pecan topping for the ultimate texture contrast.
• Customizable to your preference: you can choose the praline topping on top or bottom, and I’ll even suggest nut-free variations.
• Guaranteed to be a showstopper at holiday dinners, inspiring compliments and second helpings.
• Uses simple ingredients and easy steps, perfect for busy adults or beginner bakers craving a cozy, stress-free baking win.

The 3 Essential Components of a Perfect Praline Pumpkin Pie

This pie’s magic lies in its three layers: a buttery, flaky crust; a velvety pumpkin filling; and a crunchy praline topping. Mastering each component is the key to pie perfection, and I’ll guide you step-by-step through the process.

1. The Foundation: A Buttery, Flaky Pie Crust

A great pie starts with the crust. Using either a homemade or high-quality store-bought buttery flaky pie crust works well. Par-baking the crust is essential to prevent sogginess from the rich filling. This step seals the crust and keeps it crisp and delicious.

2. The Heart: A Silky-Smooth Pumpkin Filling

The pumpkin filling should be creamy, rich, and perfectly spiced—never grainy or cracked. The familiar warmth of cinnamon, ginger, nutmeg, and cloves blends with a surprising twist: fresh ground black pepper adds subtle heat and enhances the spices, lifting the entire flavor profile.

3. The Crown: A Crunchy, Sweet Praline Topping

The praline topping is the crispy, caramelized counterpoint to the creamy pumpkin filling. Made from toasted pecans, brown sugar, and honey, it adds a delightful texture and sweetness. I’ll also share how to customize this topping, including easy nut-free options that still deliver satisfying crunch.

Key Ingredients & Substitutions

• Pumpkin Puree: I recommend canned pumpkin puree for consistent texture and flavor. Fresh pumpkin can vary in moisture and can affect the pie filling’s silkiness.
• Heavy Cream and Whole Milk: These bring richness and smoothness to the filling. Heavy cream results in a luscious texture, while milk lightens it slightly.
• Spice Blend: Using a custom blend of cinnamon, ginger, nutmeg, cloves, and just a pinch of fresh ground black pepper creates a complex, warm flavor. Pre-made blends can work but may lack the balance here.
• Brown Sugar & Honey: These sweeteners create the rich caramel notes in the praline topping that perfectly complement the spiced filling.
• Pie Crust: Choose a high-quality all-butter or buttery flaky crust for best results. Store-bought is fine when time is tight.

This list empowers you to adapt the pie for your dietary needs without compromising flavor or texture.

How to Make Praline Pumpkin Pie (Step-by-Step)

Don’t let the idea of layered pies intimidate you. This recipe breaks it down clearly, guiding you through each stage with confidence. From prep to finish, you’ll get tips on handling the crust, mixing the filling, and perfectly topping your pie with that irresistible praline crunch.

Step 1: Prepare and Par-Bake the Pie Crust

Roll your chilled pie dough into a 12-inch circle on a floured surface, then place it gently into a 9-inch pie dish. Don’t trim the excess; fold it back to create a thick, beautiful edge. Crimp the edges to seal. Line the crust with parchment paper and fill with pie weights or dried beans to prevent slumping. This step ensures a crisp bottom that won’t get soggy under the filling.

Step 2: Make the Creamy Pumpkin Filling

Whisk pumpkin puree, eggs, brown sugar, cornstarch, salt, spices including black pepper, cream, and milk until fully combined and silky smooth. An electric mixer can help with achieving that velvety texture.

Step 3: Craft the Praline Topping & Assemble the Pie

Mix chopped pecans with brown sugar and honey, blending until sticky and sweet. Pour the pumpkin filling into the warm crust first and bake. After the initial bake, spoon the praline topping evenly over the pie and gently press it down so it sticks. Return the pie to the oven to finish baking with the praline crown set perfectly golden.

Pro Tips for a Flawless Praline Pumpkin Pie

1. Don’t Skip the Par-Bake: This locks in a crisp crust and stops soggy bottoms.
2. Use an Oven Thermometer: Oven temps can vary; this helps achieve even baking.
3. Check for Doneness with a Thermometer: The filling is perfect at about 175°F (79°C) near the center—more reliable than the jiggle test.
4. Prevent Cracks by Cooling Slowly: Cool the pie inside a turned-off oven with the door cracked before moving it to a wire rack.
5. Use a Pie Shield: Protect edges from burning with a simple shield or foil ring.

Make-Ahead and Storage Instructions

• Prepare pie dough the night before for easy rolling and chilling.
• Bake and cool the pie completely; it can be stored covered at room temperature for up to 1 day.
• Refrigerate leftover pie for up to 2 days uncut, or up to 5 days once sliced.
• For longer storage, wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight before serving.

Praline Pumpkin Pie Recipe

Ingredients

• 1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
• egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
• one 15oz can (about 2 cups; 425g) pumpkin puree*
• 2 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger*
• 1/4 teaspoon ground nutmeg*
• 1/8 teaspoon ground cloves*
• 1/8 teaspoon fresh ground black pepper
• 2/3 cup (160ml) heavy cream*
• 1/3 cup (80ml) whole milk*
• 1 cup (130g) finely chopped pecans
• 1/2 cup (100g) packed light or dark brown sugar
• 2 Tablespoons (43g) honey*
• for garnish: flaky sea salt and whipped cream

Instructions

1. Prepare your pie dough in advance: Chill dough for at least 2 hours before rolling and par-baking.
2. Roll out dough and fit into pie dish: Make a 12-inch circle on a floured surface; fit into a 9-inch pie dish; fold extra dough to create a thick rim and crimp edges.
3. Par-bake crust: Preheat oven to 375°F (190°C). Line crust with parchment paper, fill with pie weights or beans, and bake 10 minutes. Remove weights and paper, brush edges with egg wash, prick bottom with fork, and bake another 7–8 minutes until bottom just begins to brown.
4. Make pumpkin filling: Whisk pumpkin, eggs, brown sugar, cornstarch, salt, spices, cream, and milk until smooth.
5. Bake filling: Pour into warm crust and bake 50–55 minutes until center no longer jiggles. Use pie shield if edges brown too fast.
6. Prepare praline topping: Mix pecans with brown sugar and honey; spoon topping on pie and gently press to adhere.
7. Finish baking: Bake 15 minutes more with pie shield to protect crust.
8. Cool completely: Let pie cool at least 3–4 hours on wire rack before serving.
9. Serve: Top slices with flaky sea salt and whipped cream. Store leftovers in fridge up to 5 days.

more pumpkin pie recipes

No Bake Pumpkin Mousse Pie

Pumpkin Pie Recipe

Praline Pumpkin Pie

Classic pumpkin pie baked in a blind-baked crust and finished with a crunchy pecan praline topping for a sweet-salty finish—perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 28 minutes mins

Total Time 1 hour hr 58 minutes mins

Servings: 8 slices

Calories: 530

Ingredients Equipment Method Notes

Ingredients

  

Pie Crust

• 1 unbaked pie crust Buttery Flaky Pie Crust or All Butter Pie Crust

Egg Wash

• 1 large egg beaten with milk or heavy cream
• 1 tablespoon milk or heavy cream

Pumpkin Filling

• 15 oz can pumpkin puree about 2 cups; 425g
• 2 large eggs
• 1 cup brown sugar packed; light or dark
• 1 tablespoon cornstarch 8g
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon black pepper freshly ground
• 2/3 cup heavy cream
• 1/3 cup whole milk

Praline Topping

• 1 cup pecans finely chopped; 130g
• 1/2 cup brown sugar packed
• 2 tablespoons honey

Garnish

• flaky sea salt for sprinkling
• whipped cream for serving

Equipment

• rolling pin
• 9-inch pie dish
• parchment paper
• pie weights or dried beans
• fork
• large mixing bowl
• whisk or electric mixer
• measuring cups and spoons
• oven
• wire rack
• spoon or spatula
• pie crust shield or aluminum foil
• piping tip (optional)

Method

 

Instructions

1. Read the entire recipe. Prepare pie dough ahead so it can chill at least 2 hours or overnight.
2. On a lightly floured surface, roll chilled dough into a 12-inch circle. Fit into a 9-inch pie dish, fold excess under to create a thick rim, and crimp.
3. Preheat oven to 375°F (190°C).
4. Line crust with crumpled parchment; fill with pie weights. Par-bake 10 minutes, remove weights, brush edges with egg wash, dock bottom with a fork, and bake 7–8 minutes more until just starting to brown.
5. Whisk pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk until completely smooth.
6. Pour filling into the warm crust and bake 50–55 minutes until the center no longer jiggles; shield crust if browning too fast.
7. Mix pecans and brown sugar with a fork, drizzle in honey, then spoon over the pie and gently press so it adheres.
8. Return pie to the oven and bake 15 minutes more; shield crust as needed.
9. Cool on a wire rack until completely cool, 3–4 hours. If not serving immediately, cover; store at room temp up to 1 day or refrigerate up to 2 days.
10. Serve at room temperature or chilled with a sprinkle of flaky sea salt and whipped cream.
11. Cover and refrigerate leftovers for up to 5 days.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Blind-bake the crust until just beginning to brown before adding the custard to prevent sogginess. Keep the pie in the lower third of the oven to reduce over-browning; a crust shield helps protect edges. The filling is done when the center no longer jiggles—some stickiness on top is OK. Cool completely to set clean slices. For a less sweet topping, reduce brown sugar in the praline to 1/3 cup. Whipped cream is optional but recommended.

Frequently Asked Questions (Troubleshooting FAQ)

Conclusion

This praline pumpkin pie is truly a celebration of cozy flavors and textures—creamy, spiced filling crowned with a crunchy, sweet topping. You’re now ready to impress your friends and family with this comforting classic. I’d love to see your beautiful pies! Did you try the praline on the bottom, or did you create a custom variation? Leave a comment below with your results or questions.