If you can't choose between pumpkin pie and pecan pie, Pecan Praline Pumpkin Pie is your answer! This pie has a warmly spiced pumpkin custard filling topped with a crunchy pecan praline topping, all in an easy to make graham cracker crust. Sized for two, this mini pie delivers big Fall flavor!
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Why this recipe works
- A yummy pie made from warmly spiced pumpkin custard and a crunchy pecan topping
- With a graham cracker crust, there's no messing about with pie dough
- A mini pie is sized for two - good for portion control
Some decisions are easy. Some are hard.
Take choosing Fall pies, for example. Are you a pecan pie person or a pumpkin pie person? (Whoa, try saying that three times fast!) I love both types of these classic Thanksgiving pies and have a hard time choosing between the two.
What do I do? Here's my solution: Pecan Praline Pumpkin Pie. It's a pumpkin pie with pecan topping that works! And if I'm baking for two, making a mini pie helps with portion control (trust me, it's hard to stop when there's a delicious pie in the house!).
Pecan Praline Pumpkin Pie is wonderful! It's full of spicy pumpkin flavor reminiscent of Autumn with toasted praline pecans adding texture and crunch. The graham cracker crust adds its own molasses undertones. Served with a dollop of whipped cream, it's truly a pie better than the sum of its parts.
If you're interested in other variations of traditional Thanksgiving desserts, try my Maple Bourbon Pecan Pie (made without corn syrup), Southern Brown Sugar Pie (it's like pecan pie without the pecans), Sourdough Spice Cake, or a Sourdough Pumpkin Cake. And don't forget to make pumpkin scones for breakfast!
Or dress up your favorite fruit pie with a lattice crust.
Let's not forget my Chocolate Chip Pumpkin Bread. My father-in-law won't let me in the door at Thanksgiving unless I promise to bring him one, and that's upwards of 35 years now!
Recipe Ingredients
You'll need the following ingredients to make this pecan pumpkin pie recipe:
Ingredient Notes
A pecan pumpkin pie recipe is made of three basic parts: a graham cracker crust, the pumpkin custard filling, and the pecan praline topping.
Element 1: Pumpkin filling
Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling generally contains sugar, spices, and other additives. Using pure pumpkin purée allows you to better control the sweetness and spiciness of your pie filling to your preferences.
Spices: Use warm baking spices like cinnamon, ginger, nutmeg, and cloves. A pinch of black pepper is included in the custard to add a little "zing" of heat. Don't worry, it's subtle but effective.
Element 2: Pecan topping
Pecans: Make sure the pecans are finely chopped - you don't want big pieces of nuts on a small pie.
Maple syrup: Like with my Maple Bourbon Pecan Pie, this praline topping uses a robust maple syrup to really bring flavor to the topping. You can replace the maple syrup with golden syrup for a less robust flavor, or use corn syrup (which doesn't add any flavoring to the topping, just sweetness).
Element 3: Graham cracker crust
Usually the pie crust for pumpkin pie is a standard pastry pie crust. However, since we're using a graham cracker crust, only 3 ingredients are needed: graham crackers, sugar, and butter. If you prefer, you can replace the graham cracker crust with a homemade pie crust (using using a 6 : 4 : 2 recipe ratio of flour, butter, and water for a half a single crust pie) or use a store bought pie crust.
See the recipe card for a full list of ingredients and measurements.
How to make Pumpkin Pecan Pie
Step 1: Make the pie crust
Prepare a graham cracker crust by mixing together ¾ cup (75 grams) of graham cracker crumbs, 2 tablespoons of sugar, and 2½ tablespoons of melted butter. Press the crumb mixture firmly into a 7-inch pie pan (a pastry dough tart tamper can help this process). Par bake it at 350˚F for 8 minutes, then remove the crust from the oven and set aside while you make the filling.
If you're using pastry pie dough, par-bake the crust at 375˚F before filling it (see these instructions on how to par-bake pie dough without beans or pie weights).
Step 2: Make the pumpkin custard
Cooking the pumpkin filling ensures that it's sturdy enough to support the topping, and also so it's not as wet going into the graham cracker crust.
Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, and pepper. Cook over medium-high heat for 4 minutes, stirring constantly, until slightly thickened (photo 1). Allow the mixture to cool for 5 to 10 minutes.
Whisk the heavy cream and milk into the pumpkin mixture, mixing well.
Stir in the eggs and vanilla (photo 2). Make sure the eggs are thoroughly whisked into the pumpkin custard - you don't want areas of unincorporated eggs in the custard.
If the pumpkin mixture is still too warm after stirring in the milk and heavy cream, temper in the eggs by adding a small amount of pumpkin to the eggs to warm them before adding the eggs back into the pumpkin. This will ensure the pumpkin custard is well mixed and there are no bits of scrambled eggs.
Pour the pumpkin filling into the pie pan. Bake for 35 to 40 minutes or until the center barely jiggles (photo 3).
Step 3: Make the pecan praline topping
While pie is baking, stir together the pecans, brown sugar and salt in a small bowl. Add the maple syrup and the vanilla and stir until the mixture is evenly moistened (photo 4).
Remove the pie from the oven and sprinkle the topping evenly over the filling. Return the pie to the oven. Bake for an additional 10 to 12 minutes or until a cake tester inserted in the center comes out clean (photo 5).
Allow the pie to cool to room temperature on a wire rack. Serve with lightly sweetened whipped cream.
Storage and make-ahead instructions
Storage instructions: Cover and store any leftover pie in the refrigerator for up to 5 days (if you have leftovers, that is!).
Make-ahead instructions: This pie can be made 2 days ahead of time, wrapped in plastic and refrigerated. Bring it to room temperature before serving.
Yield Notes
This mini pecan praline pumpkin pie is rich, so you can get 6 to 8 small, yet satisfying, slices. If you're serving a larger crowd, make a full-sized pie - just double the ingredient amounts and use a 9-inch pie pan.
Tip for pumpkin custard success
To ensure your pumpkin filling is successful, you need to make sure the custard is well mixed. That is, making sure the eggs are thoroughly whisked into pumpkin custard before baking.
I made this mistake the first time I made this pie by not whisking the beaten eggs into the cooked pumpkin mixture well enough. This caused bits of cooked egg to be noticeable in the pie before the topping went on. Don't be like me - temper in the eggs if the custard mixture is still hot, and thoroughly mix them in!
Questions asked and answered
Here are some questions you might have...
Canned pumpkin (aka pumpkin purée) is just pumpkin, and nothing else. Pumpkin pie filling generally contains sugar, spices, and other additives. Using pure pumpkin purée allows you to better control the sweetness and spiciness of your pie filling to your preferences.
Oh, the dreaded soggy bottom! The best way to avoid it is to par bake your crust before adding in the pumpkin filling. If you're using a graham cracker crust, bake it at 350˚F for 8 minutes. If you're using pastry pie dough, par-bake the crust at 375˚F before filling it (see these instructions on how to par-bake pie dough without beans or pie weights).
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Pecan Praline Pumpkin Pie
Ingredients
- ½ recipe graham cracker pie crust, see Recipe Notes
For the pumpkin filling
- 1 cup pumpkin purée, (½ 15-ounce can), NOT pumpkin pie filling, see Recipe Notes
- ⅓ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- pinch black pepper, finely ground
- ⅓ cup heavy cream, at room temperature
- 2 tablespoons milk, at room temperature
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
For the praline topping
- ½ cup pecans, finely chopped
- 3 tablespoons dark brown sugar, packed
- pinch kosher salt
- 1½ teaspoons pure maple syrup, robust flavor, see Recipe Notes
- ½ teaspoon vanilla extract
To finish
- whipped cream, lightly sweetened, optional
Instructions
- Preheat oven to 350 °F.
- Prepare the pie crust: Prepare a graham cracker crust by mixing together ¾ cup (75 grams) of graham cracker crumbs, 2 tablespoons of sugar, and 2½ tablespoons of melted butter. Press the crumb mixture firmly into a 7-inch pie pan (a pastry dough tart tamper can help this process). Par bake it for 8 minutes, then remove the crust from the oven and set aside while you make the filling.
- Make the pumpkin filling: In a medium saucepan, combine the 1 cup pumpkin purée, ⅓ cup dark brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt, ⅛ teaspoon ground cloves, and a pinch black pepper. Cook over medium-high heat for 4 minutes, stirring constantly, until slightly thickened. Remove the pan from the heat and allow the mixture to cool for 10 to 15 minutes.
- Whisk the ⅓ cup heavy cream and 2 tablespoons milk into the pumpkin mixture, mixing well. Allow the mixture to cool for 5 minutes.
- If the pumpkin mixture is just warm, stir in 1 large egg and ½ teaspoon vanilla extract. Make sure the egg is thoroughly whisked into the pumpkin custard - you don't want areas of unincorporated eggs in the custard.If the pumpkin mixture is still hot after stirring in the milk and heavy cream and cooling, temper in the egg by adding a small amount of pumpkin to the eggs to warm them before adding the eggs back into the pumpkin. This will ensure the pumpkin custard is well mixed and there are no bits of scrambled eggs.
- Pour the pumpkin filling into the pie pan. Bake for 35 to 40 minutes or until the center barely jiggles.
- Make the praline topping: While pie is baking, stir together the ½ cup pecans, 3 tablespoons dark brown sugar and a pinch kosher salt in a small bowl. Add the 1½ teaspoons pure maple syrup and ½ teaspoon vanilla extract, and stir until the mixture is evenly moistened.
- Remove the pie from the oven and sprinkle the topping evenly over the filling. Return the pie to the oven. Bake for an additional 10 to 12 minutes or until a cake tester inserted in the center comes out clean.
- Transfer pie to a wire rack and cool to room temperature.
- Serve with lightly sweetened whipped cream (if desired), and enjoy!
- Storage instructions: Cover and store any leftover pie in the refrigerator for up to 5 days (if you have leftovers, that is!).
- Make-ahead instructions: This pie can be made 2 days ahead of time, wrapped in plastic and refrigerated. Bring it to room temperature before serving.
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