As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you. For another fun twist on the classic, try chai pumpkin meringue pie next!
3 Parts to Pecan Praline Pumpkin Pie
For the ultimate finishing touch, I recommend topping this pecan pumpkin pie with fresh whipped cream and a sprinkle of flaky sea salt. The crunchy salt helps cut the praline’s sweetness and whipped cream is ALWAYS a good idea with pie. Agreed?
Partially Blind Bake the Pie Crust
Like my traditional pumpkin pie recipe, today’s version includes partially blind-baking the pie crust which means that we are pre-baking the crust before adding the filling. Do you know how to blind bake pie crust? Let’s review: Some recipes, like my coconut cream pie and banana cream pie, require a fully blind baked pie crust because the filling doesn’t go into the oven. With this pecan pumpkin pie, however, we’re only partially pre-baking it. (Which is even easier!)
Pumpkin Pie Filling + Secret Ingredient
If you’ve made my beloved pumpkin pie recipe before, you know how good this filling is! To make room for the pecan praline topping, I reduced some of the ingredients so the filling doesn’t overflow. Instead of 3 eggs, we’ll use 2. I also reduced the sugar and liquids, too. This recipe uses an entire can of pumpkin, which is always convenient. I kept the spice amount the same, so we’re getting extra spice flavor in each bite. And you can use homemade pumpkin pie spice here—see recipe Note. Speaking of spices, I add a pinch of fresh ground black pepper to pumpkin pie filling. I got this tip from King Arthur Baking and pumpkin pies are NEVER the same without it. The black pepper brings out the pumpkin pie spice flavors and no one ever realizes it’s hiding in there. (They’ll just ask you why your pie is so good!)
Don’t Forget the Egg Wash
You don’t have to wait for the partially blind baked pie crust to cool down before pouring in the filling—it can still be warm! To prevent a pale and lackluster crust, brush the partially blind baked pie crust with egg wash. Egg wash, a mixture of egg and milk, promises a golden sheen on the edges of your pie. Pie Crust Shield: Do you notice the edges of your pie crust browning too quickly? Sometimes the crust edges are finished baking before the filling. A pie crust shield helps prevent over-browning. (I link to my favorite one in the recipe notes below.) You can also use aluminum foil. Fold a 12-inch piece of aluminum foil in half, then cut a semi-circle out from the folded edge. Unfold the foil to reveal a circle. Remove the cooking pie from the oven, then carefully place the foil on top so the center is exposed and edges are covered. Return pie to the oven. Unlike in this pecan pie cheesecake where the topping is spooned over the finished dessert, we bake today’s topping right on the pie. To start, let’s almost fully bake the pie before we add the praline topping. Why? First, the topping would burn if it’s in the oven that long and second, we could risk under-baking the filling if it’s hiding under the topping the whole time.
Pumpkin Pie Praline Topping Ingredients
As the pie bakes, make the 3 ingredient praline topping. You need:
Chopped Pecans: This is a pecan praline topping, which is reminiscent of my favorite pecan pie filling and the topping on my sweet potato casserole. If you don’t like pecans, feel free to substitute with chopped walnuts or pistachios. Or instead of using 1 cup of chopped pecans, try 1/2 cup chopped pecans and 1/2 cup pepitas. Yum! Brown Sugar: Praline is the mixture of cooked sugar and nuts, so we can’t have a praline topping without sugar! I recommend brown sugar, which pairs with the brown sugar in the pumpkin pie filling. Honey: We need a sticky liquid sugar for this praline topping. The honey cooks and melts down, creating a delectable sticky crunch. If needed, you can substitute the honey with light corn syrup or even maple syrup.
Top the pie with the praline topping, then return to the oven for about 15 more minutes.
How to Make Ahead + Freeze Praline Pumpkin Pie
Pecan praline pumpkin pie is perfect for entertaining because (conveniently!) it needs to cool completely before serving. I always make pumpkin pie the day ahead of time, let it cool, cover it with aluminum foil, and refrigerate overnight. You can bring to room temperature before serving or serve cold. And with whipped cream, of course. Freezing: You can also freeze the baked and cooled pie. If freezing, I recommend baking your pie in a disposable aluminum pie dish because its thin weight will help prevent ice crystals from forming on your pie. Cool the baked pie completely, then wrap the whole thing—pan included—in plastic wrap or Press & Seal, followed by a layer of aluminum foil. This is how to freeze cakes, too. Freeze for up to 3 months, then keep pie in the wrapping and thaw in the refrigerator before topping with whipped cream and serving.
You can also freeze the semi-baked pie before adding the praline topping. To maintain the praline topping’s crisp texture, this is what I recommend. Follow the recipe below through step 7, cool the pie, follow the freezing and thawing instructions above, then bring the pie to room temperature. Continue with step 8 in the recipe below. This way your praline topping is fresh!
I honestly don’t know which is the best: the crunchy sweet/salty topping, the creamy pumpkin filling, or the flaky pie crust. But who has to pick favorites? If you’re looking for more inspiration for your Thanksgiving dessert table, here are all of my favorite Thanksgiving pies.
See Your Pecan Praline Pumpkin Pies!
So many of you have tried this recipe. Feel free to email or share your recipe photos on social media. This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
