Pumpkin Pecan Praline Pie: A Mouthwatering Mashup

I’ve got a treat for you today – Pumpkin Pecan Praline Pie! This dessert combines two holiday favorites into one irresistible package. Imagine a silky pumpkin custard topped with crunchy candied pecans, all nestled in a flaky pie crust. It’s the best of both worlds!

I stumbled upon this idea last Thanksgiving and it’s quickly become a family favorite. The rich pumpkin flavor pairs perfectly with the sweet, nutty praline topping. It’s like getting two pies in one!

Trust me, your guests will be begging for the recipe. This pie is a showstopper that’s actually pretty easy to make but I’ll walk you through the process step-by-step, so you can wow everyone at your next holiday gathering.

Pecan Praline Pumpkin Pie Pairings

What makes Pumpkin Praline Pie such a crowd-pleaser is its versatility in pairing with drinks. For a cozy, classic vibe, serve it with a steaming cup of spiced chai tea or a pumpkin spice latte, as the spices in the pie and drink will harmonize beautifully.

For an adult twist, pair it with a rich dessert wine like port or a bourbon cocktail, which enhances the praline’s caramel notes. If you prefer something lighter, a crisp glass of sparkling apple cider or a warm mug of mulled wine complements the pie’s fall flavors without overpowering it.

Pecan Praline Pumpkin Pie Recipe

Pecan Praline Pumpkin Pie is a decadent dessert that marries the silky smoothness of pumpkin pie with the rich, nutty crunch of a pecan praline topping. 

Ingredients

Here’s what you’ll need to create this delicious pie.

For the Crust:

1 ½ cups all-purpose flour

½ tsp salt

1 tbsp sugar

½ cup unsalted butter (cold, cut into small cubes)

4-5 tbsp ice water

For the Filling:

15 oz pumpkin puree canned or fresh (not pumpkin pie mix)

¾ cup granulated sugar

2 large eggs

1 cup heavy cream

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

Pinch of salt

For the Pecan Praline Topping:

1 cup pecan halves

½ cup packed brown sugar

4 tbsp unsalted butter

2 tbsp heavy cream

Pinch of salt

Selecting the Best Pumpkins

When I’m shopping for pumpkins, whether the goal is Pumpkin Cheesecake Pie, Caramel Apple Pumpkin Pie, or anything in between, I always look for small, round sugar pumpkins because they are dense and sweet, making them perfect for baking.

Make sure to choose pumpkins with firm, unblemished skin that make a nice hollow sound when tapped (this means they’re ripe). If I can’t find fresh pumpkins, I opt for canned pumpkin puree – but never pumpkin pie filling, as it contains added spices and sugar.

Choosing Quality Pecans

I’m picky about my pecans and you should be too! I look for plump, uniform halves with a rich brown color. Definitely avoid any pecans that appear shriveled or have dark spots because they could be very bitter.

I prefer buying pecans in the shell, as they tend to stay fresher longer but if you’re short on time just grab the pre-shelled ones.

And here’s one of my favorite secrets. For the best flavor, toast the pecans before adding them to the pie. This simple step brings out all the natural oils and enhances the nutty taste. I spread them on a baking sheet and pop them in a 350°F oven for about 8-10 minutes.

Instructions

Now it’s time for the star of the show—let’s get baking and create a delicious pie!

Make the Pie Crust:

In a bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface, transfer it to a 9-inch pie dish, trim the edges, and crimp as desired. Chill the crust in the freezer for 15 minutes.

Prepare the Filling and Bake:

Preheat the oven to 375°F (190°C).

In a large bowl, whisk together pumpkin puree, sugar, eggs, heavy cream, vanilla, spices, and salt until smooth and well combined.

Pour the filling into the chilled crust. Bake for 45-50 minutes, or until the filling is set but slightly jiggly in the center.

Let the pie cool on a wire rack for 30 minutes.

Make the Pecan Praline Topping:

In a saucepan over medium heat, combine brown sugar, butter, heavy cream, and salt. Stir until the sugar dissolves and the mixture thickens slightly (about 3-4 minutes).

Remove from heat and stir in the pecan halves until coated.

Assemble the Pie:

Spoon the praline topping evenly over the cooled pumpkin pie.

Return the pie to the oven and bake for an additional 10 minutes, or until the topping is bubbly and slightly caramelized.

Let the pie cool completely at room temperature, then chill in the refrigerator for 2-3 hours before serving.

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Garnish with a sprinkle of cinnamon for extra flair.

Storing the Leftovers:

For short-term storage, let the pie cool completely to room temperature to avoid condensation. Then, wrap it loosely with plastic wrap or aluminum foil, or place it in an airtight container. Store the pie in the refrigerator to keep it fresh.

For long-term storage, once the pie has fully cooled, wrap it tightly with plastic wrap and add a layer of aluminum foil to protect it from freezer burn. Place it in the freezer for extended storage.

Thaw the pie overnight in the refrigerator. Avoid thawing at room temperature, as this can affect the pie’s texture.

Pumpkin Pecan Praline Pie is the dessert that steals the spotlight every time and makes you want to grab “just one more slice.” It’s the perfect mix of cozy and fancy, making it a must-have for any holiday table or fall gathering. 

So roll up your sleeves, bake one up, and watch it disappear—because let’s face it, everyone loves a dessert with a little praline flair.

If you’re looking for even more creative options don’t miss my Chai-Spiced Pumpkin Pie and Maple Bacon Pumpkin Pie recipes.