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Pumpkin Praline Pie Recipe

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4.1 from 8 reviews

This Pumpkin Praline Pie combines a spicy gingersnap pecan crust with a rich and creamy pumpkin custard filling, topped with a luscious praline pecan topping. Perfectly balanced with warm autumn spices and a crunchy, buttery praline layer, this pie is an indulgent dessert for fall gatherings and holiday celebrations.

Ingredients

Crust:

  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 3/4 cup finely chopped pecans
  • 1/3 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, melted

Filling:

  • 2 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Topping:

  • 1 cup packed light brown sugar
  • 1/4 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • 1 tablespoon white vinegar
  • 1 cup coarsely chopped pecans
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare the cookie crust: Preheat the oven to 325°F. In a large bowl, mix together the crushed gingersnap cookies, finely chopped pecans, brown sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly onto the bottom and up the sides of a greased 9-inch deep-dish pie plate to form a crust. Bake the crust for 5 to 7 minutes, or until it is lightly browned. Remove from the oven and allow it to cool on a wire rack before adding the filling.
  2. Make the custard filling and bake the pie: In a large bowl, beat the eggs lightly. Add the pumpkin, sweetened condensed milk, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well until fully combined and smooth. Pour the pumpkin custard mixture into the cooled pie crust. Place the pie on the middle rack of the oven and bake at 325°F for 50 to 60 minutes, or until the center is set—test doneness by inserting a knife or toothpick near the center; it should come out clean or with just a few crumbs. Once baked, remove the pie from the oven and let it cool on a wire rack for one hour.
  3. Make the pecan topping: In a large heavy saucepan, combine the packed light brown sugar, heavy whipping cream, light corn syrup, unsalted butter, and white vinegar. Cook this mixture over medium heat, stirring occasionally until it comes to a boil. Continue cooking and stirring until the candy thermometer registers 240°F, reaching the firm-ball stage. Remove from heat immediately. Stir in the coarsely chopped pecans and vanilla extract until evenly combined.
  4. Top and chill the pie: Pour the hot praline topping evenly over the cooled pumpkin pie. Use a spatula to spread it smoothly. Refrigerate the pie for at least four hours or preferably overnight to allow the praline topping to set and flavors to meld. Serve chilled or at room temperature.

Notes

  • Ensure the crust is fully cooled before adding the filling to help maintain structure and prevent sogginess.
  • Testing the pumpkin custard's doneness with a toothpick helps avoid overbaking and cracking.
  • The praline topping should be poured immediately as it thickens quickly once off the heat.
  • For best flavor and texture, refrigerate the pie overnight before serving.
  • You can substitute pecans with walnuts if desired.

Find it online: https://dishcooks.com/pumpkin-praline-pie-recipe/