Pumpkin Praline Pie

The Great Pumpkin!

Pumpkin Praline Pie is a nutty twist to a good old classic pumpkin pie. The praline topping is toasty pecans, brown sugar and butter. The praline topping is baked on the pumpkin pie, a dollop of whipped cream, and a dusting of cinnamon. If there was a pumpkin pie speakeasy this pie will be top of the menu.

Truth be told: I do love non-dairy whipped topping for pumpkin pies, yes even pumpkin praline. Homemade whipped cream is divine, but non-dairy whipped topping has a special place here. It’s like salt & pepper, peanut butter & jelly, yin & yang; you get my drift.

Most importantly, your biggest decision will be to either enjoy a slice with or with whipped topping. I would certainly expect you try both, therefore eliminating any pie dilemma.

In addition to the classic spices used in pumpkin pie, this pie has mace! Yes, it is the same kind of mace they put in spray cans to ward off would-be muggers. Something I truly never want sprayed in my eyes.

Mace is similar to an intense nutmeg with notes of cinnamon and black pepper. It’s a beautiful deep amber gold and is easier to find at grocery stores during the holidays. I hope you try using mace as it just may change your pie game.

A fork can make a simple yet elegant crimping design for any pie. This is your time to be creative! If the fork “sticks” to the dough, just dip it in flour every couple of imprints. Do you need gluten free? No problem, click on this link for Gluten Free Flour Mix made with Bob’s Red Mill products. Gluten is easier and tastier than ever these days. You’re in good hands.

Sometimes when baking a pumpkin pie it will crack even with the slightest bit of being over-baked. Boo. However, the praline topping hides any imperfections. Therefore, if you’re baking more than one pumpkin pie at a time, and one cracks; you know what to do.

Autumn is tasting so good already.

Don’t forget to try and save the last slice for yourself. Consequently, one morning I was greeted with a “sorry” note with a smiley face on a plate of crumbs. No last slice for me, but who can be angry at a smiley face?

Print Recipe

Pumpkin Praline Pie

Pumpkin Praline Pie; perfectly spiced pumpkin pie baked with a brown sugar pecan praline topping & a dollop of whipped cream. Pumpkin pie game changer.

Cook Time50 minutes mins

Servings: 8 servings

Author: Portlandia Pie Lady

Ingredients

Pumpkin Pie Filling

• 1 15 ounce can pumpkin (about 2 cups)
• 1 cup pure cane sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon mace
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup whole milk or evaporated milk
• 3 large eggs

Grandma's Pie Crust – One 9-inch pie

• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/8 teaspoon baking powder
• 1/2 cup shortening
• 1/4 cup cold water

Praline Topping

• 1/3 cup chopped pecans
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons flour (or gluten free flour)
• 3 tablespoons butter

Instructions

Pie Crust

• In a large bowl, add the dry ingredients and stir together with a large fork.
• Add the shortening and cut in until crumbly and pea-sized.
• Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
• Roll out the dough on a heavily floured surface about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough may be too soft to pick up by hand).

Praline Topping

• In a medium size bowl, stir together the brown sugar, pecans, flour and cinnamon.
• Add the butter and stir with a fork until crumbly. Set aside to bake on top of finished pumpkin pie.

Pumpkin Pie Filling & Assembly

• Preheat oven to 350 F.
• With whisk or electric mixer, mix the pumpkin and spices together.
• Beat in eggs and milk until thoroughly combined and smooth. Pour into unbaked pie shell. 
• Bake at 350 for 40 to 45 minutes.
• Remove from oven and crumble on praline topping.
• Bake for an additional 5 minutes. Remove from oven and cool.
• Serve cold with whipped topping!

Notes

Gluten Free Pie Crust: 

Use the gluten free flour to make the pie dough recipe as above, except use 1/4 cup butter and 1/4 shortening for better flavor.  

Use extra gluten free flour or cornstarch to roll out the pie dough onto wax paper or parchment paper.  Invert onto pie plate, trim and crimp edges.  If the dough tears, just push it back together (until regular flour you do not need to wet edges to “glue” it back together). 

Bake as in recipe above.