Pumpkin and Praline Pie Recipe

Name: Pumpkin and Praline Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pie crusts; 1/2 cup sugar; 1/2 cup light brown sugar; 1 tbsp. flour; 1 tbsp. bitters (optional); 1 tsp. cinnamon; 1 tsp. ginger; 1/2 tsp. salt; 1/4 tsp. nutmeg; 1/4 tsp. cloves; 1 egg, lightly beaten; 2 tbsp. butter; 1 can (1-3/4 lb.) pumpkin; 1 can (12 oz.) evaporated milk; 1/4 cup milk; 1 cup water; 4 tbsp. butter, softened; 2/3 cup light brown sugar; 2/3 cup pecans, coarsely chopped; Whipped cream, for garnish (optional)

Servings: persons

2 pie crusts
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (1-3/4 lb.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water
4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

1
Mix sugars, flour, bitters, spices in large bowl.
2
Stir in egg; set aside.
3
Melt butter in large skillet over low heat.
4
Add pumpkin, simmer, stirring occasionally until puree thickens slightly, 10 minutes.
5
Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water.
6
If desired, cover and refrigerate overnight.
7
Praline: Prepare crusts.
8
Preheat to 450F.
9
Spread half the praline mix in each crust.
10
Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
11
Reduce oven temp to 400F.
12
Pour half pumpkin filling into each crust; smooth top with spatula.
13
Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
14
Cool completely and serve.
15
Garnish with whipped cream or topping, if desired.

741

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pie crusts, 1/2 cup sugar, 1/2 cup light brown sugar, 1 tbsp. flour, and more.

Yes, Pumpkin and Praline Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin and Praline Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions