Can I freeze praline pumpkin pie?

Yes, this pie freezes well. Wrap it tightly in both plastic wrap and foil to preserve freshness. Thaw overnight in the refrigerator and serve chilled or warmed slightly.

How long will praline pumpkin pie last in the fridge?

This pie stays delicious for up to 4 days when stored in an airtight container in the fridge. The crust maintains its texture and the praline topping remains crisp.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s not recommended. Canned pumpkin pie filling already contains sugar and spices, which can throw off the balance of the recipe. Using pure pumpkin puree gives you full control over the flavor.

Praline Pumpkin Pie: A Delicious Fusion of Fall Favorites You’ll Bake Again and Again

Praline Pumpkin Pie

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Praline Pumpkin Pie combines the rich, spiced filling of classic pumpkin pie with a sweet, nutty praline layer both on the bottom and top. This festive dessert offers a delicious texture contrast between creamy custard and crunchy pecans, making it perfect for holiday gatherings.

Author: Elena
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 100 minutes
Yield: 1 pie (8 slices)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 pie crust recipe (homemade or store-bought, par-baked)
1 cup chopped pecans (for praline bottom)
1/3 cup packed brown sugar (for praline bottom)
1 3/4 cups pumpkin puree
14 oz sweetened condensed milk
2 large eggs
2/3 cup packed brown sugar (for filling)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup finely chopped pecans (for praline topping)
3 tablespoons melted butter
1/3 cup packed brown sugar (for praline topping)

Instructions

Preheat the oven to 425°F.
Par-bake the pie crust by piercing the bottom with a fork, lining with parchment paper, filling with 2 cups of pie weights, and baking for 20 minutes. Remove weights and parchment, then let cool.
Mix 1 cup chopped pecans with 1/3 cup brown sugar. Sprinkle over the cooled crust to form the praline bottom layer.
In a large bowl or stand mixer, beat together pumpkin puree, sweetened condensed milk, eggs, 2/3 cup brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until smooth (1–2 minutes).
Pour the pumpkin mixture over the praline bottom layer. The pie will be very full.
Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 50 minutes or until a knife inserted in the center comes out clean.
Cool the pie completely.
Mix 1 cup finely chopped pecans with melted butter and 1/3 cup brown sugar. Sprinkle over the cooled pie.
Broil on high for 3 minutes until bubbly and caramelized. Watch carefully to avoid burning.
Let cool slightly before serving. Serve at room temperature or chilled.

Notes

You can make this pie up to 3 days in advance and refrigerate it.
Dark brown sugar can be used for a deeper molasses flavor.
Use foil to tent the crust if it begins to brown too quickly during baking.

Find it online: https://www.recipebyelena.com/praline-pumpkin-pie/