• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • Blog
  • Family
    • Parenting
    • Holidays & Celebrations
    • Marriage
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
    • Learning
      • Reading & Writing
      • STEM
  • Faith
    • Bible Study
    • Encouragement
  • Recipes
    • Comfort Food
    • Eating after Bariatric Surgery
    • Gluten-Free
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Health
    • Mental Health
      • Hobbies & Crafts
      • Self-Care
    • Physical Health
      • Bariatric Surgery
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Comfort Food Desserts Holiday Meals Recipes for Beginners

    Last Modified: Apr 8, 2022 by Tara Ziegmont 6 Comments

    Praline Pumpkin Pecan Pie with Pecan Topping

    Jump to Recipe Print Recipe
    one slice of pecan pumpkin pie with whipped cream
    one slice of pumpkin pie with pecans
    pumpkin pie and pumpkin pecan pie
    a pecan pumpkin pie with one slice missing
    a collage of pecan pumpkin pie
    pumpkin pie with pecan streusel topping
    pumpkin pie with pecan streusel topping

    This rich and creamy praline pumpkin pecan pie includes a streusel topping that is made from brown sugar, butter, and pecans. The topping is crispy and crunchy and adds an amazing sweetness to the traditional Thanksgiving pie. You will love it!

    pumpkin pie and pecan streusel topping with whipped cream

    I love pecan pie.

    I mean, I could marry it and move away with it to a deserted island.

    Maybe I wouldn't go that far.

    I wish I could live on pecan pie, but I don't know if my teeth and hips could stand such a diet.

    Pumpkin pie, not so much. I like it enough, but I don't love it. (I do love pumpkin dump cake, though, so check that out!)

    I do love pumpkin pie when it's mounded with 2 cups of Cool Whip, but then it sort of ceases to be pumpkin pie and is really just pumpkin-y whipped topping, so I don't think that counts.

    Anyway, when I started having my family's Thanksgiving celebration feast at my house, I set out to find a great pumpkin pie recipe. I didn't find one at first, so I asked my granny for her recipe. This is it.

    This pie pulls together the creamy goodness of a traditional pumpkin pie with the flavors of pecan and a little bit of brown sugar for good measure.

    The result is amazing, truly.

    This recipe is so good that you don't need to do a trial run ahead of time, but you can if you want to experience the decadence twice.

    Allie and I made this pumpkin pie for Thanksgiving last year, and she actually asked me to make a second batch of the pecan crumb topping.

    "Why?" I asked her.

    "Because it will taste really good on top of our pumpkin soup," she said. I knew she was right.

    "Are you sure you don't just want to eat the pecan topping?" I asked.

    "Well, maybe." And the truth came out. She did eat a good bit of the yummy melted butter and brown sugar mixture, but she was also right that it was heavenly as a garnish to the pumpkin soup we had for dinner that night.

    So there you go. The pecan crumb topping is a multipurpose recipe. ha!

    This and 12 other recipes are found in my brilliant ebook called How to Host a Stress-Free Holiday Meal. You'll want to check that out so that you can have the least stressful holiday hosting of your entire life while enjoying the best food ever - complete with rich and creamy crockpot mashed potatoes, a fantastically juicy roast turkey (I bet you've never even heard of this roasting method!), and a whole bunch of decadent desserts.

    What you'll need to make praline pumpkin pecan pie

    Equipment

    This is a pretty standard pie recipe, so you will need a deep pie plate, a pie shield (to prevent the crust from burning while the pecans toast and the pie cooks), and a pie server to cut and serve the slices.

    Ingredients

    • 1 unbaked pie crust - Use your favorite recipe or a commercially pre-made one. A package of pie crusts in the dairy case contains 2 crusts. You will only need 1 of these crusts to make a praline pumpkin pecan pie. You can use the second one to make a beautiful pecan pie and have two very impressive desserts to serve this Thanksgiving.
    • Pumpkin puree fresh or canned will be fine, but make sure you get 100% pure pumpkin and not the pumpkin pie filling with added spices.
    • Large eggs - This binds the pumpkin together and makes the pie set up. You can't make a pumpkin pie without at least one egg.
    • Sweetened condensed milk - This sweetens the filling and makes it rich and creamy.
    • Sugar - I prefer white granulated sugar in this recipe, but you could try an artificial sweetener like Splenda or stevia or brown sugar in its place.
    • Pumpkin pie spice - I prefer McCormick's pumpkin pie spice because it's heavy on the cinnamon and light on the ginger. However, it is possible and very easy to make your own pumpkin pie spice blend. See below for instructions.

    Praline pecan streusel topping

    • Packed brown sugar - This is the base of the praline topping. You can't make the streusel without the brown sugar.
    • All-purpose flour - You need this to bind the topping together and to give it a bit more bulk. It would be more like a sauce without the flour.
    • Chopped pecans - Ah, pecans. I think pecans are like God's special gift to humanity. You will want to coarsely chop them to make the pie easier to cut. Although, if you prefer, you can use pecan halves and arrange them for a prettier presentation. Just be aware that the bigger pieces will make the finished pie a lot more difficult to cut into nice wedges.
    • Melted butter - This is the liquid for the praline topping. Can't go without a liquid, although you could sub it out with non-dairy butter or even coconut oil if you really wanted to.
    • Ground cinnamon - Don't skip this either. It gives the streusel topping a nice rich sweetness.

    How to make this praline pumpkin pie recipe with pecan topping

    1. Preheat oven to 375ºF.
    2. Press the pie crust into a deep dish pie plate. This recipe makes a lot of filling, so a very large, very deep pie plate is best.
    3. Blend the egg, pumpkin, sweetened condensed milk, sugar, and pumpkin pie spice with a whisk in a large bowl. Pour mixture into the unbaked pie shell and crimp the edge.
    4. In a medium bowl, combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Carefully sprinkle praline crumb mixture on top of pumpkin mixture.
    5. Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Do not under bake as this will leave you with a runny pie.
    6. Cool completely on a wire rack before serving.
    7. Top with whipped topping or vanilla ice cream to serve.

    Tips for a perfect pumpkin pie

    To prevent a burnt pie crust edge - Use the pie shield for the entire cooking time, not just when the pie crust starts to get too dark.

    To prevent a soggy bottom crust - I have never had a problem with a commercial pie crust getting soggy on the bottom of my pumpkin pecan pie, but if you are worried about that, simply begin the pie on the bottom rack of your oven for about 15 minutes. Then move it up to the middle rack and continue baking. That should crisp up the bottom of the pie.

    To prevent the pumpkin pie from cracking - Pumpkin pie cracks for exactly one reason: it is over baked. To prevent this, use a quick read thermometer to take the internal temperature of the pie. It is done when it reaches 170ºF. If you don't have a thermometer like that (how do you cook your meat if you don't?), then you should follow the jello rule. Take the pie out of the oven when the center jiggles like jello but does not look liquid.

    Variations on praline pumpkin pecan pie

    Make your own pumpkin pie spice blend - As I mentioned above, I prefer to use McCormick pumpkin pie spice because I really like its flavor. However, if you wanted to make your own blend, you very easily could do so with this simple and easy recipe:

    • 2-½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves.

    Whisk the spices in a small bowl really really well, then measure out 1 tablespoon of that mixture to put into your ice cream recipe.

    Use different nuts - Pecans are the all around best nuts on earth, so I don't know why you'd want to change them, but if you're allergic, you could use walnuts, hazelnuts, or macadamia nuts in their place. Just be sure to chop the nuts first, before adding them to the praline topping.

    Make your own pie dough - I don't personally have a good pie crust recipe because I always just buy them in the dairy case of the grocery store. The pre-made crusts taste great, and I am happy to do a little less work during the busy holiday week.

    Replace the sugar - If you want to avoid refined sugar in your pie, you could replace the white sugar with ⅔ cup of pure maple syrup.

    Add vanilla - You could add 1 teaspoon of vanilla bean paste or vanilla extract to your filling and/or your pecan topping.

    Can you make praline pumpkin pie ahead?

    Yes! Like pecan pie, pumpkin pie is best served at room temperature or even slightly chilled, so making ahead is really the best option. When I'm hosting Thanksgiving dinner, I bake all my pies on Tuesday evening after work.

    After the pie comes out of the oven, I cool it on a wire rack until it is room temperature, then I cover it tightly with aluminum foil or plastic wrap and refrigerate. I get my pumpkin pie out of the fridge when I get up on Thanksgiving morning so that it is room temperature when I serve it, but you can also serve it chilled.

    Can you freeze praline pumpkin pie?

    You definitely can! This pie freezes and thaws beautifully.

    If you intend to freeze the pumpkin pie with pecan topping, I recommend using a disposable aluminum pie pan because its thin weight will help to prevent ice crystals from forming in the crust. Cool the baked pie completely on a wire rack, then wrap the whole thing in plastic wrap following by a layer of aluminum foil. Slide the wrapped pie into a plastic freezer bag or an air tight freezer container and keep it in the freezer for up to 3 months.

    To serve a frozen pie, set it in the refrigerator overnight (still in the wrapping), then unwrap and allow to warm up to room temperature if desired before topping with vanilla ice cream or whipped cream to serve.

    The pecan topping may get a little soggy in the freezer, so if you prefer, you can bake the pie as directed without the pecan topping, cool the pie, and follow the freezing and thawing instructions above. Bring the pie to room temperature, then mix up the praline pecan topping. Spread it over the pie and pop it in the oven at 375º for about 15 minutes. You may need a pie shield to prevent the crust from getting too brown.

    THE REST OF OUR THANKSGIVING MENU

    We don't get creative with our Thanksgiving menu. We like routines. We like the comfort of the same old food.

    • Roast Turkey
    • Creamy Crockpot Mashed Potatoes
    • Candied Sweet Potatoes
    • Roasted Vegetable & Cornbread Stuffing
    • Old-Fashioned Chestnut Stuffing Recipe
    • Slow Cooker Sweet Potato Casserole
    • Traditional Green Bean Casserole
    • Fluffy Cranberry Fruit Salad with Pineapple
    • Homemade Orange Cranberry Sauce
    • Praline Pumpkin Pecan Pie
    • The Worlds' Best Pecan Pie
    • Couldn't Be Easier Cherry Pie
    • No Church Pumpkin Pie Ice Cream

    And for the leftovers, try one of these delights:

    • Turkey & Stuffing Muffins
    • Turkey Enchilada Casserole
    • Turkey Salad
    • Turkey Quesadillas

    You can read more about my easy and traditional Thanksgiving menu.

    pumpkin pie with pecan streusel topping

    Praline Pumpkin Pecan Pie with Streusel Topping

    This rich and creamy praline pumpkin pecan pie includes a streusel topping that is made from brown sugar, butter, and pecans. The topping is crispy and crunchy and adds an amazing sweetness to the traditional pie. You will love it!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 543 kcal

    Equipment

    • Pie plate
    • Pie shield
    • Pie server

    Ingredients
      

    • 1 unbaked pie crust your favorite recipe or a commercially pre-made one
    • 3 ⅔ cups pumpkin puree fresh or canned will be fine, but make sure you get 100% pure pumpkin and not the pumpkin pie filling with added spices
    • 1 egg
    • 14 ounces sweetened condensed milk
    • 1 cup sugar
    • 3 teaspoon pumpkin pie spice

    Crumb topping

    • ½ cup brown sugar packed
    • ¼ cup all-purpose flour
    • ¼ cup chopped pecans
    • ¼ cup butter
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Preheat oven to 375ºF.
    • Press the pie crust into a deep dish pie plate. This recipe makes a lot of filling, so a very large, deep pie plate is best.
    • Blend the egg, pumpkin, condensed milk, sugar, and pumpkin pie spice in a large bowl. Pour mixture into the unbaked pie shell.
    • Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Carefully sprinkle crumb mixture on top of pumpkin.
    • Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
    • Cool before serving. Serve with whipped topping.

    Notes

    If the crust gets too brown on the edges, use a ring of aluminum foil so that the pecans continue to brown while the crust is protected. Better yet, invest in a couple of pie shields before the holidays so that you’ll be prepared for that and don’t end up trying to make an aluminum foil ring while your pie crust is turning black.

    Nutrition

    Calories: 543kcal | Carbohydrates: 89g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 219mg | Potassium: 476mg | Fiber: 4g | Sugar: 69g | Vitamin A: 17815IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    810 shares
    • Facebook103
    • Twitter
    • Email
    • Print

    Reader Interactions

    Comments

    1. Kate says

      November 14, 2009 at 8:13 am

      Um, oh my gosh! This looks/sounds phenomenal! I'm passing this one on to my mom!

      Reply
    2. Amber @ ClassicHousewife says

      November 15, 2009 at 5:18 pm

      Oh, that's sounds so delicious! Pecan Pie is by FAR my number one fave pie - EVER. The thought of making pumpkin pie more pecan-y.. I'm drooling already! Thanks for sharing this & Shooting the Breeze with me. =)

      Reply
    3. Amber @ ClassicHousewife says

      November 16, 2009 at 1:18 am

      Oh, that's sounds so delicious! Pecan Pie is by FAR my number one fave pie - EVER. The thought of making pumpkin pie more pecan-y.. I'm drooling already! Thanks for sharing this & Shooting the Breeze with me. =)

      Reply
    4. Nancy says

      November 25, 2021 at 11:56 pm

      5 stars
      Made for Thanksgiving this year and my family loved it. Thank you.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of Christian inspiration and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
    Read more about me...

    Facebook Twitter Pinterest Instagram LinkedIn email me subscribe

    Popular Recipes

    • Cheeseburger Soup from Taste of Home
    • Cracker Barrel Copycat Fried Apples
    • Sweet Balsamic Pork Roast in the Instant Pot
    • Couldn't Be Easier Cherry Pie

    Food with an Instant Pot in the background

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Bible Studies

    • A Grateful Heart - 2 week printable study
    • 10 Bible Verses on Anger
    • 13 Bible Verses on Disappointment
    • 50 Bible Verses Every Christian Should Know
    • 10 Bible Verses to Overcome Worry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.

    Copyright © 2022 Feels Like Home Blog

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    810 shares
    • 103