There’s something magical about the aroma of freshly baked Praline Pumpkin Pie wafting through your home, isn’t there? Imagine golden crust cradling spiced pumpkin filling, topped with crunchy praline goodness. maple-flavored treats Each bite is a symphony of flavors that dances on your palate like a well-choreographed tango at a family gathering.
I still remember the first time I made this pie—it was Thanksgiving, and my cousin thought I had summoned the baking gods. Everyone kept asking for seconds, and I had to guard it like a dragon protecting its treasure. cozy breakfast idea It’s perfect for holidays or cozy gatherings, promising an explosion of flavor that’ll have your guests singing your praises.
Why You'll Love This Recipe
- This scrumptious Praline Pumpkin Pie is a breeze to prepare, making you look like a baking superstar without all the fuss
- Its rich flavors and delightful textures create a visual feast that will impress any guest
- Versatile enough to serve at Thanksgiving or just because, this pie is ideal for any occasion when you want to showcase seasonal flavors
My family still talks about that Thanksgiving pie, reminiscing about how they couldn’t stop at just one slice.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pie Crust: A homemade or store-bought crust works; keep it cold for a flaky texture.
Canned Pumpkin Puree: Use 100% pure pumpkin for the best flavor; avoid pumpkin pie filling.
Sugar: Granulated sugar sweetens the filling, while brown sugar enhances its depth.
Spices: Cinnamon, nutmeg, and ginger bring warm holiday flavors; adjust to taste.
Heavy Cream: Adds richness and creaminess; don’t skimp here!
Pecans: Chopped pecans create the delightful praline topping; toast them lightly for extra flavor. light and refreshing soup.
Butter: Unsalted butter brings everything together in harmony; melt it before mixing with pecans.
Vanilla Extract: A splash of pure vanilla elevates the entire dish; always go for pure over imitation.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Christmas Crack recipe recipe.
Let’s Make it together
Preheat your oven to 425°F (220°C). Place your pie crust in a 9-inch pie pan and crimp the edges nicely. If using homemade dough, roll it out on a floured surface until it’s about 1/8 inch thick before fitting it into the pan.
In a mixing bowl, combine canned pumpkin puree with granulated sugar and brown sugar until smooth. You want this mixture to be as creamy as your favorite childhood memory of riding bikes down a sunny street.
Add eggs one at a time to the pumpkin mixture, blending thoroughly after each addition. This ensures you’ll have a silky custard-like texture—just like your grandma used to make.
Sprinkle in cinnamon, nutmeg, ginger, and salt; mix until combined. Your kitchen should now smell like autumn itself! Pour this luscious filling into your prepared pie crust and admire its rich orange hue.
For the praline topping, melt butter in a small bowl and stir in chopped pecans along with more brown sugar. Spread this mixture evenly over the top of your pie—it’s going to create that irresistible crunch we all crave!
Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until set. The edges may puff up slightly as if they’re trying to escape—but don’t worry; they’re just getting cozy!
Let your Praline Pumpkin Pie cool completely before slicing so it sets perfectly. perfect dessert pairing The aroma will have everyone lingering around waiting for their slice—trust me!
Now you’re ready to serve this crowd-pleaser! Whether it’s Thanksgiving or just another Tuesday night craving sweet comfort food, this pie will surely become a cherished tradition in your home too.
You Must Know
- Praline Pumpkin Pie is a delightful twist on a classic dessert
- The crunchy praline topping adds a delightful texture, making each slice irresistible
- Remember to let the pie cool completely before serving to allow flavors to meld beautifully
Perfecting the Cooking Process
Start by pre-baking the pie crust for 10 minutes, then prepare the pumpkin filling while it cools. This ensures a flaky crust and avoids sogginess.
Add Your Touch
Feel free to swap pumpkin puree with butternut squash for a different flavor profile. Adding spices like nutmeg can also enhance the warmth of your pie.
Storing & Reheating
Store leftover Praline Pumpkin Pie in the refrigerator, covered, for up to four days. Reheat slices in the microwave for about 15-20 seconds, ensuring they remain moist.
Chef's Helpful Tips
- To ensure perfect results, use fresh pumpkin for a richer flavor and smoother texture
- Be careful not to overmix your filling; a few lumps are okay!
- Letting the pie rest enhances its flavor and texture immensely
The first time I served Praline Pumpkin Pie at Thanksgiving, my aunt declared it “the best thing since sliced bread.” That moment is forever etched in my memory! For more inspiration, check out this buttermilk bread recipe recipe.
FAQ
Can I make Praline Pumpkin Pie ahead of time?
Absolutely! It can be made one day in advance and refrigerated overnight.
What can I substitute for heavy cream?
You can use coconut milk or almond milk if you’re looking for dairy-free options.
How do I know when my pie is done baking?
The filling should be set but slightly jiggly in the center when it’s perfectly baked.
Praline Pumpkin Pie
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 slices 1x
Description
Experience the cozy warmth of our Praline Pumpkin Pie, featuring a flaky crust enveloping a spiced pumpkin filling topped with a crunchy praline layer. Perfect for Thanksgiving or any gathering, this dessert promises to delight your guests and become a beloved family favorite. With its rich flavors and delightful textures, this pie captures the essence of autumn in every bite.
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) 100% pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 cup heavy cream
- 1 cup chopped pecans (lightly toasted)
- 4 tbsp unsalted butter (melted)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Fit pie crust into a 9-inch pie pan and crimp edges.
- In a mixing bowl, blend pumpkin puree, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in spices and salt until combined.
- Pour filling into prepared crust. In a separate bowl, mix melted butter, pecans, and brown sugar; spread over filling.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35–40 minutes until set.
- Allow the pie to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: For added flavor, consider substituting pumpkin puree with butternut squash. Ensure not to overmix the filling; some lumps are okay for texture.
