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!
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.
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.