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Praline-Topped Pumpkin Pie – A Decadent Fall Dessert

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A decadent twist on traditional pumpkin pie, this version features a brown sugar pecan praline base beneath a spiced pumpkin custard, all in a flaky pie crust.

Ingredients

Scale

For the Crust:

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Praline Layer:

  • ¾ cup chopped pecans

  • ⅓ cup packed brown sugar

  • 2 tbsp melted butter

Pumpkin Filling:

  • 1 can (15 oz) pumpkin puree

  • 2 large eggs

  • ½ cup granulated sugar

  • 1 can (12 oz) evaporated milk

  • 1½ tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ½ tsp salt

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375°F. Blind bake pie crust for 15–20 minutes. Cool slightly.

  • Mix pecans, brown sugar, and butter. Spread over crust.

  • In a bowl, whisk pumpkin, eggs, sugar, spices, salt, vanilla, and evaporated milk until smooth.

  • Pour filling over praline layer.

  • Bake for 50–60 minutes, until set but slightly jiggly in center.

  • Cool completely, then chill for at least 2 hours before slicing.

Notes

  • Top with whipped cream or caramel sauce.

  • Store in fridge for up to 4 days.

  • For added crunch, sprinkle toasted pecans on top after baking.

Find it online: https://thefoodaunt.com/praline-topped-pumpkin-pie-a-decadent-fall-dessert/