Pecan Praline Pumpkin Pie
Servings 8 slices
Ingredients
For the Pumpkin Custard
- 1 9-inch pie crust unbaked, homemade or store-bought
- 1 15 oz can pumpkin puree not pie filling
- 3 large eggs
- ¾ cup brown sugar packed
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the Praline Topping
- 1 cup pecans chopped
- ½ cup brown sugar packed
- 3 tablespoons butter melted
Instructions
Par-Bake the Crust
- Fit the crust into a 9-inch pie dish and crimp the edge. Prick the bottom with a fork, line with parchment, and fill with pie weights.
- Bake at 425 degrees F for 15 minutes, until the edge just begins to color. Cool while you mix the filling.
Mix and Bake the Custard
- Whisk the pumpkin puree, eggs, brown sugar, evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour into the cooled crust.
- Bake at 425 degrees F for 15 minutes, then reduce to 350 degrees F and bake 35 to 40 minutes more, until the edges are set and the center barely jiggles. Cool completely.
Add the Praline Topping
- Stir the chopped pecans, brown sugar, and melted butter into a thick, sandy mixture. Spoon evenly over the cooled pie.
- Broil on high for 2 to 3 minutes, watching closely, until bubbly and glossy. Cool so the praline sets into a crackly top before slicing.
Notes
- Tent the crust edge: Lay a ring of foil over the rim if it browns too fast.
- Add praline after baking: Broiling it onto the cooled pie keeps the pecans crisp.
- Cool fully before slicing: Cold slices come out clean.