Pecan Praline Pumpkin Pie
Pecan praline pumpkin pie is the best combination of nutty pecan pie and creamy pumpkin pie, in one delicious dessert.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Deep Dish Pie Pan
Ingredients
Crust
- ½ recipe for All Butter Pie Dough (a single pie crust)
Pumpkin Filling
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Pecan Topping
- 1 cup pecans, roughly chopped
- ¼ cup light or dark brown sugar, lightly packed
- 1 tbsp dark corn syrup (can also substitute pure maple syrup, honey or golden syrup)
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
Instructions
Crust
- Prepare 1/2 recipe pie dough (for 1 single pie crust), as instructed. Roll the pie dough out into a circle, and fit it into your pie pan. Fold under the rough edges and crimp the edges. Freeze in the pan for 30 minutes.
- Preheat the oven to 400 F, and position a rack in the center of the oven.
- Lightly prick the bottom of the frozen crust with a fork, fit a piece of parchment paper into the crust, and fill the paper with dried beans or pie weights.
- Bake the crust for 15 minutes. Remove the pan from the oven, and remove the paper and dried beans. Return the pan to the oven, and bake for an additional 10 minutes, until a light golden color.
- Set the crust aside, and lower the oven temperature to 375 F.
Pumpkin Filling
- Meanwhile, in a large bowl, whisk together all of the filling ingredients until smooth.
- Pour the filling into the hot crust. Bake the pie at 375 F for 35-40 minutes, until the edges of the filling are slightly puffed and set, but the center is still wobbly.
Pecan Topping
- In a bowl, combine the pecans with the brown sugar, corn syrup, salt and vanilla.
- Gently scatter the pecan topping over the pumpkin filling.
- Return the pie to the oven, reduce the oven temperature to 350 F, and bake for 15 more minutes.
- Set the pie on a cooling rack to cool for several hours at room temperature, then refrigerate for several hours until completely cooled and set before serving.
Notes
This pie is still great leftover, and is best eaten within 2-3 days. It should be kept in the refrigerator, loosely covered.
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