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Pecan Praline Pumpkin Pie
Spiced pumpkin custard meets buttery pecan praline in this autumn showstopper that combines creamy filling with crunchy, caramelized nut topping.
★★★★☆
(106 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time50 min
Bake time1 hr 10 min
Total time7 hr 10 min
Makes9
Ingredients
1
1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
2
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
3
one 15oz can (about 2 cups; 425g) pumpkin puree*
4
2 large eggs
5
1 cup (200g) packed light or dark brown sugar
6
1 Tablespoon (8g) cornstarch
7
1/2 teaspoon salt
8
1 and 1/2 teaspoons ground cinnamon
9
1/2 teaspoon ground ginger*
10
1/4 teaspoon ground nutmeg*
11
1/8 teaspoon ground cloves*
12
1/8 teaspoon fresh ground black pepper
13
2/3 cup (160ml) heavy cream*
14
1/3 cup (80ml) whole milk*
15
1 cup (130g) finely chopped pecans
16
1/2 cup (100g) packed light or dark brown sugar
17
2 Tablespoons (43g) honey*
18
for garnish: flaky sea salt and whipped cream
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