Pies and Tarts

Pumpkin Praline Pie

Thanksgiving is literally tomorrow and I don’t know if you’re still scrambling for a last-minute dessert like many, but stop what you’re doing and make this pie! There’s always the option of pumpkin pie, pecan pie, or cherry, but wait, what if there’s both? This Pumpkin Praline Pie has a sweet combination of a praline layer on the bottom, with a creamy pumpkin filling in the center, and then topped with another layer of sugary praline. We can’t forget that flaky crust! A pie crust is 80% of it’s success and having it buttery and flaky is exactly what you want. Use our pie crust recipe, or who are we kidding, Thanksgiving is tomorrow, go buy one!

How to Make the Pie

  1. Start by preparing your pie crust, because if you want to make it yourself, you’ll need plenty of time for all the chilling.
  2. Chill the crust once made. Chill again once you press it into the pan. Then par-bake the crust with pie weights or rice in the center to help keeps its shape.
  3. Lightly chop some pecan halves and toss your brown sugar with them. Sprinkle this filling over the bottom of the crust. This will be your praline bottom.
  4. Whisk together your pumpkin filling which includes pumpkin, sweetened condensed milk, brown sugar, eggs, and spices.
  5. Pour the filling over the pecans and sugar and bake at 425 F for 15 minutes, then reduce heat to 350 F and bake for another 40-45 minutes.
  6. Once baked, let the pie fully cool.
  7. Lastly, whisk together more chopped pecans along with your melted butter and brown sugar. Sprinkle this on top of the cooled pie and broil for 3-5 minutes until bubbly and shiny.
  8. Store covered in the fridge.

Ingredients You Need

  • Pumpkin Puree
  • Sweetened Condensed Milk
  • Eggs
  • Brown Sugar
  • Pecans
  • Ground Cinnamon
  • Ground Ginger
  • Ground Nutmeg
  • Pumpkin Pie Spice
  • Butter
  • If you’re making your own pie crust you’ll also need flour, sugar, cold butter, ice water, and apple cider vinegar.

Tips For the Best Pie Crust

Pie crust can be scary for many, and to be honest, I still have a hard time getting it perfect every time. With the right steps and tips, you’ll have it right every time. Most of the time when it doesn’t turn out, it’s just because you forgot a step.

  • Always use cold ingredients for your crust – Having cold butter, and ice water will help the crust to keep its shape. Since we mold it with our hands, naturally the butter is going to warm up. Many people haven’t heard of this, but keeping your flour in the fridge or freezer will not only keep it fresh longer but also helps the pie crust keep its shape because it’s cold.
  • Par-baking the crust is very important – Par-baking the crust helps it to partially bake preventing the filling from seeping in and making it soggy.
  • Adding 1-2 tsp of apple cider vinegar will help make the crust extra flaky when baked.
  • Freeze your crust after you put it in the pan – A lot of the time people forget to chill their crust after it’s in the pan. If you don’t, the crust could shrink in the oven and the butter will seep out.
  • If you’re having a hard time crimping the edges, you can do some other fun techniques. You can still roll the edges underneath and then press down with a fork or spoon to create some fun designs.

Perfecting the Filling

The pumpkin filling is really the easiest part of the pie because all you do is whisk together your pumpkin, sweetened condensed milk, eggs, brown sugar, and spices. Pour the sucker into the crust!

How to Tell When the Pie is Done Baking

Since this is a custard pie, you don’t have to worry about poking it or the browning. All you do is give the pan a little jiggle and if the center is soupy, it needs more time. If the center is a little wobbly like jello, it’s done.

When it’s baking it may puff up a bit, but will settle as it cools.

Can I save some praline topping for later?

Yes! If you have some extra pecan praline topping, you can definitely save it for another time. Add it to ice cream, pancakes, cookies, or yogurt.

How Can I Store the Pie?

To keep the pie for a few days, tightly cover with plastic wrap and store in the fridge until you are ready to enjoy. I highly suggest letting it come to room temp before serving. This pie is best enjoyed before 4 days.

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Pumpkin Praline Pie

Recipe by Gillian VolzCourse: Pies and TartsCuisine: DessertDifficulty: Easy


Prep time


Cooking time


Chilling time



Thanksgiving is right around the corner and if you can’t decide between pecan pie and pumpkin, make this Pumpkin Praline Pie! Crunchy pecans, creamy pumpkin filling, and easier than you think.


  • Praline Bottom
  • 1 cup pecans, lightly chopped

  • 1/3 cup brown sugar

  • Praline Topping
  • 1 cup pecans, lightly chopped

  • 1/3 cup brown sugar

  • 4 tbsp butter, melted

  • Pumpkin Filling
  • 1 can pumpkin puree

  • 1, 14 oz can sweetened condensed milk

  • 2/3 cup brown sugar, packed

  • 2 eggs

  • 1/2 tsp pumpkin pie spice

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • Crust
  • 2 1/2 cups flour

  • 3 tsp sugar

  • 1 tsp salt

  • 1/3 cup very cold water

  • 2 tsp apple cider vinegar

  • 1 1/4 cups cold butter, cubed (2 1/2 sticks)


  • Crust
  • Start by adding the flour, sugar, salt, and butter chunks to a large bowl. Mush together with your fingers until there are just pea sized butter chunks left.
  • Pour in the cold water and apple cider vinegar. Continue to combine with your hands. The dough will start to form.
  • Form the dough into a ball and tightly wrap with plastic wrap. Chill for 2 hours until firm.
  • Once chilled, roll out into a 9″ circle and lay over the pie dish. Gently press the crust into the pie dish. Trim the edges leaving 1″ hanging over the side. Roll the edges underneath and pinch with your fingers.
  • Chill in the freezer for 30 minutes until firm. Preheat the oven to 425 F. Once the crust is chilled poke holes in the bottom. Cover the crust with parchment paper and pour dried beans or pie weights on top. Bake for 10-15 minutes until just golden.
  • Once baked, let cool before adding the praline bottom or filling.
  • Praline Bottom
  • Shake together the chopped pecans and brown sugar. Pour into the bottom of the crust and set aside.
  • Pumpkin Filling
  • Whisk together the pumpkin puree, sweetened condensed milk, brown sugar, eggs, and all the spices until combined.
  • Pour the filling on top of the praline bottom and bake for 15 minutes at 425 F. After 15 minutes, reduce the heat to 350 F and bake for another 40-45 minutes. To test if the filling is done, give it a small jiggle and if the center is soupy, give it a few more minutes. If the center is jiggly like jello, it’s done.
  • Once the pie is baked, let it completely cool.
  • Once the pie is cooled, whisk together the praline topping ingredients and sprinkle over the top of the pie. Broil for 3-5 minutes until the top is bubbly and shiny.
  • Enjoy!


  • Make sure you don’t skip any of the chilling times. This is very important to the crust.
  • Be careful not to burn your nuts when broiling.

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