If you’re on the hunt for a show-stopping dessert that effortlessly combines the warm, cozy flavors of fall with a delightful crunchy topping, you’ve just found it. This Pumpkin Praline Pie Recipe is a celebration of smooth, spiced pumpkin custard nestled in a gingersnap pecan crust, crowned with the richest, buttery pecan praline topping you can imagine. It’s the perfect centerpiece for any autumn gathering or holiday feast, guaranteed to impress your friends and family with every slice.

Ingredients You’ll Need

A round pie in a white fluted ceramic dish sits on a white marbled surface. The pie has one visible layer, a smooth light brown filling with a slightly uneven texture and tiny bubbles on top. Surrounding the filling is a thick, crumbly dark brown crust evenly pressed against the edges of the dish. The overall look is simple and rustic. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this pie is simple yet essential, working together to build layers of flavor and texture that make this Pumpkin Praline Pie Recipe truly unforgettable. From the aromatic spices to the buttery pecan praline topping, every item adds its own magic.

Crushed gingersnap cookies: About 1 cup (20 cookies), these provide a spiced, crunchy base that’s more exciting than a traditional crust.
Finely chopped pecans: 3/4 cup, adding a nutty depth and wonderful texture to the crust.
Light brown sugar: 1/3 cup for the crust and 1 cup packed for the topping; brings a rich, molasses-sweet note essential for that praline flavor.
Salt: Just a pinch (1/8 teaspoon in the crust, 1/2 teaspoon in the filling) to balance sweetness and enhance all flavors.
Unsalted butter: 3 tablespoons melted for the crust and 2 tablespoons for the topping; ensures a rich, tender texture.
Large eggs: 2 eggs lightly beaten, the binding force that holds the smooth pumpkin filling together.
Pumpkin puree: One 15-ounce can lends that iconic fall flavor and silky custard body.
Sweetened condensed milk: One 14-ounce can for creamy sweetness that blends beautifully with pumpkin and spices.
Ground cinnamon: 1 1/2 teaspoons to warm and spice up the filling.
Ground ginger: 1/2 teaspoon adds subtle zing and complexity.
Ground nutmeg: 1/2 teaspoon for a fragrant earthy touch.
Heavy whipping cream: 1/4 cup in the topping, making that praline irresistibly smooth.
Light corn syrup: 2 tablespoons in the topping help achieve that perfect firm-ball candy stage texture.
White vinegar: 1 tablespoon to cut through sweetness and brighten the praline topping.
Coarsely chopped pecans: 1 cup packed into the topping for a crunch that contrasts the creamy filling.
Vanilla extract: 1 tablespoon to round out the praline topping with warmth and aroma.

How to Make Pumpkin Praline Pie Recipe

Step 1: Prepare the Cookie Crust

Start by preheating your oven to 325°F. Mix crushed gingersnap cookies, finely chopped pecans, brown sugar, and salt in a large bowl. Then stir in the melted butter until everything clings together nicely. Press this spiced mixture firmly onto the bottom and up the sides of a greased 9-inch deep-dish pie plate. Bake for 5 to 7 minutes, just until it turns a lovely light brown. Allow the crust to cool on a wire rack so it can set perfectly before filling.

Step 2: Make the Custard Filling and Bake

In a large bowl, whisk together the eggs, pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, and salt until smooth and well combined. Pour this luscious filling into your pre-baked crust, smoothing the top gently. Bake the pie on the middle rack for 50 to 60 minutes. You’ll know it’s done when a knife or toothpick inserted near the center comes out clean or with just a few crumbs. Let the pie cool on a wire rack for about an hour, letting the custard set beautifully.

Step 3: Make the Pecan Topping

Time for the pièce de résistance: the praline topping. Combine brown sugar, heavy cream, corn syrup, butter, and vinegar in a large heavy saucepan. Bring the mix to a boil over medium heat, stirring occasionally. Use a candy thermometer to monitor until the temperature hits 240°F — this firm-ball stage is key for perfect praline consistency. Off the heat, fold in the chopped pecans and vanilla extract, then immediately spread this sticky, nutty topping evenly over the cooled pie using a spatula. Chill the pie in the refrigerator until set, and get ready for the big reveal.

How to Serve Pumpkin Praline Pie Recipe

The image shows a pie in a white speckled dish, placed on a light beige cloth on a white marbled surface. The pie has three visible layers: the bottom crust is dark brown and crumbly with rough edges, the middle layer is a smooth bright orange filling that looks soft and dense, and the top layer is a glossy light brown nut topping with small pieces spread evenly. One slice is removed, showing the layers clearly and a woman's hand is holding the pie server next to the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the pie itself is a star, adding a dollop of freshly whipped cream dusted with cinnamon or nutmeg can elevate every bite. For an extra touch, sprinkle a few toasted pecan halves on top to highlight the praline crunch. A light drizzle of caramel sauce also pairs beautifully and adds a glossy finish that’s hard to resist.

Side Dishes

If you’re serving this pie at a holiday meal or cozy autumn gathering, pair it with hot beverages like spiced apple cider, rich coffee, or warm chai tea. A scoop of vanilla bean ice cream alongside offers a creamy, cool contrast that perfectly complements the warm spices and crunchy textures.

Creative Ways to Present

For a unique twist, try serving mini Pumpkin Praline Pie portions in individual tart shells — perfect for parties or potlucks. You can also layer cubes of pie with whipped cream and crushed pecans in glass parfait cups for a delightful deconstructed dessert experience that looks as gorgeous as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Praline Pie Recipe covered in the refrigerator. It will stay fresh and flavorful for about 3 to 4 days. The praline topping may firm up a bit in the fridge, so let the pie sit at room temperature for 10-15 minutes before serving to soften the topping slightly.

Freezing

You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the refrigerator and allow it to come to room temperature before serving to retain all the luscious textures and flavors.

Reheating

To enjoy the pie warm, reheat slices gently in a low oven (around 300°F) for 10 to 15 minutes. Avoid the microwave if possible, as it may soften the praline topping too much. Warm pie with a scoop of ice cream or fresh whipped cream is pure autumn comfort on a plate.

FAQs

Can I make the crust without gingersnap cookies?

Absolutely! While gingersnap cookies add a spicy kick and great texture, you can substitute graham cracker crumbs or digestive biscuits with a pinch of cinnamon for a different but still delicious flavor.

Is this Pumpkin Praline Pie Recipe suitable for freezing after baking?

Yes, the pie freezes well after baking and chilling. Just be mindful to wrap it tightly and thaw it gradually in the fridge to maintain its creamy texture and crunchy topping.

Can I use fresh pumpkin instead of canned pumpkin?

You can use fresh pumpkin, but it should be cooked, pureed, and strained well to achieve the right consistency. Keep in mind fresh pumpkin might alter the moisture and cooking time slightly.

What if I don’t have a candy thermometer for the praline topping?

A candy thermometer helps achieve the perfect praline texture, but if you don’t have one, use the cold water test: drop a small spoonful of the hot mixture into cold water, and if it forms a firm but pliable ball, it’s ready.

Can I make the praline topping ahead of time?

It’s best to prepare and pour the praline topping right before serving so it stays fresh and crunchy. If needed, you can make it a day ahead and refrigerate it separately, then warm gently and spread over the pie before serving.

Final Thoughts

This Pumpkin Praline Pie Recipe holds a special place in my heart because it combines the best of sweet, spicy, creamy, and crunchy all in one beautiful dessert. If you’re looking for a pie that will wow your guests and keep everyone coming back for seconds, this is it. Trust me — once you make it, it’ll become a beloved tradition in your recipe box just like it is in mine!

Pumpkin Praline Pie Recipe