Pumpkin Pie with Toasted Pecan Praline Topping
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Pumpkin Pie with Pecan Praline Topping takes Pumpkin Pie to a new level. With a crunchy, nutty topping Pumpkin Pie never tasted better.
May I be honest with you? Growing up Pumpkin Pie was never really my favorite. I would usually eat the obligatory piece so I would feel all holiday-ish and festive. And of course it is a vegetable (or is it a fruit?), which makes it totally acceptable obligatory pie to eat, as far as obligatory pie eating goes.
Pumpkin Pie is certainly pleasing enough, what with all the pumpkin and spices and such, but there’s just something missing. It kinda seems naked. So I fixed things, and dressed this pie up a bit by adding a crunchy topping of pecans for Pumpkin Pie with Pecan Praline Topping. Oh yes, I did. It adds just the right texture to the smooth pumpkin pie filling. Perfect!
It’s easy pie making too, because, as you know, pie is … easy. Begin by preparing a 9-inch pie crust for the filling. Make your own or purchase pre-made pie dough. Do NOT pre-bake the crust. Make the pumpkin pie filling by whisking together the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together in a large mixing bowl until combined well. Whisk in the brown sugar, and pumpkin puree. Next, gradually stir in the evaporated milk until blended. Then pour the pie filling into the unbaked 9-inch deep dish pie crust. Bake at 425-degrees F for 15 minutes then reduce oven temperature to 350-degrees F. Continue baking for 40 minutes. Baking at a high temperature at first helps the bottom of the crust set a bit better.
While the pie is baking prepare the Pecan Praline Topping. Mix together all topping ingredients: softened butter, brown sugar and toasted pecans. Combine them well. Carefully spread on pie and bake for another 5-10 minutes. But be sure to check for doneness before removing from the oven. Use a knife, cake tester, or toothpick inserted in center of pie. It should come out clean when done. Remove pie from oven and allow to completely cool before cutting.
Now all is well in my Pumpkin Pie eating world and yours too! I hope you find this pie as satisfying as we do. Enjoy and happy baking!
More pumpkin recipes you will enjoy:
- Pumpkin Scones Recipe
- Pumpkin Pancakes Recipe
- Pumpkin Chocolate Chip Bread Recipe
- Easy No Bake Pumpkin Cheesecake Recipe
- Pumpkin Cream Cheese Swirl Bread from The Recipe Girl
Pumpkin Pie with Toasted Pecan Praline Topping Recipe
Pumpkin Pie with Toasted Pecan Praline Topping
Pumpkin Pie with Pecan Praline Topping takes Pumpkin Pie and makes it better. A nutty and crunchy topping takes pumpkin pie to a new level.
Ingredients
- 1 (9 inch) deep-dish pie crust, unbaked
For Pie Filling:
- 2 eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup brown sugar (either light or dark is fine)
- 15 ounces canned pure pumpkin puree
- 8 ounces evaporated milk
For Pecan Praline Topping:
- 2 tablespoons butter, softened
- 2 tablespoons brown sugar
- 5 tablespoons toasted chopped pecans, lightly toasted
Instructions
- Preheat oven to 425-degrees F, and prepare pie crust for filling.
- In a large bowl whisk the eggs, salt, ground cinnamon, ground ginger, and ground nutmeg together until combined well.
- Add brown sugar, and pumpkin, and whisk together.
- Gradually stir in evaporated milk until blended.
- Place prepared unbaked 9-inch deep dish pie crust on a baking sheet. Pour pie filling into crust. Carefully transfer to oven. Bake at 425-degrees F for 15 minutes; reduce oven temperature to 350-degrees F and continue baking for 40 minutes.
- Prepare Pecan Praline Topping while pie is baking. In a small bowl, mix together all topping ingredients (softened butter, brown sugar and toasted pecans) until combined.
- Carefully top pie with Pecan Praline Topping and cook for another 5-10 more minutes. Before removing pie from oven, check for doneness; a knife, cake tester, or toothpick inserted in center of pie should come out clean.
- Let cool for at least 1 1/2 hours. Serve right away or cover and refrigerate until ready to serve.
This might just be the most perfect looking pie I have ever seen!
Oh yum!
That topping is truly fabulous. This pie looks awesome!
Wow, this looks perfect!! I would love to have this at Thanksgiving! That pecan topping is to die for!
What a gorgeous pie! LOVE that pecan praline topping!!
This looks like one serious pumpkin pie!!! Honestly pumpkins never been my fave either but i could go for a big slice of this
I made a crumbly topped pumpkin pie last year and even though everyone claimed that they would prefer the classic naked pie, guess which one disappeared first?
I’ve never been a huge fan of pumpkin pie either, but I’m loving this one with the pecan praline topping!
Oh my gosh Amy. This pie. Stunning. Amazing.
Pinning.
I eat the obligatory piece too! I think “Well I should probably have a piece since I won’t get the chance again until next year.” 🙂 Now THIS pie would be much much more tempting!
looks AMAZING. love the topping idea for a pumpking pie – genius!
This is totally calling my name, Amy!! We adore pumpkin pie around here.
This pie is truly a showstopper. Gorgeous!
In totally fine with plain old-fashioned pumpkin pie, but I have a feeling I’d be WAY more than fine with your crunchy version!
a perfect combination! basically two of my favorite pies in one, thank you!
I love to bake and I make many delicious items some from my Italian Culture and many like yours, I see on line. My Tuscan Raspberry tart is one of everyone’s favorite, so you can imagine my surprise when my brother called to tell me he was eating the food from Thanksgiving Dinner that I sent home with him, and that the Pumpkin pie was fantastic. He said you know I love your tart but I had to eat the Pumpkin pie that was absolutely delicious. Thank you for making my dinner extra special with your delicious pie and for making all my guest happy, especially my big brother John.
Oh, that is so good to hear!