Love and Olive Oil

Pumpkin Praline Pie

Taylor gets cravings, and whether for cake or curry or pumpkin pie, they need to be filled. I’ve learned this from past experiences, like when he ‘snuck’ a grocery store pumpkin pie into our shopping cart without me noticing (I made quite an embarrassment of myself when I proclaimed to the checker that she had made a mistake and the pie was not mine, only to have Taylor grin and say that indeed it was). Needless to say, when this most recent pie craving hit, I knew I had to make him one to avoid another store-bought pie situation.

This recipe is a great one, especially if you’re both a pumpkin and a pecan pie lover. Can’t decide which to make? This pie will solve all your problems.

I easily made this pie dairy free. Simply simmer 2 cups soymilk over low heat for 15-20 minutes until reduced by half. Presto! Evaporated (soy)milk.

Pumpkin Praline Pie Pumpkin Praline Pie
Pumpkin Praline Pie

Print ThisMakes 8-10 servings.

1 (9-inch) pie shell
1 15oz. can pumpkin puree
3/4 cup packed dark brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
pinch ground cloves
1/2 tsp salt
1 cup evaporated milk
3 large eggs
2 tsp vanilla extract
1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 tsp dark corn syrup
1 tsp vanilla extract
2 tsp granulated sugar

For the pie shell: Adjust oven rack to middle position and heat oven to 350 degrees. Line pie shell with foil, cover with 2 cups pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20 to 25 minutes. Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes. Remove pie shell from oven (keep oven on) and set aside. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)

For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat. Meanwhile, put pie shell back in oven to warm.

Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.

For the topping: While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.

Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature.

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  1. I was so torn because I wanted to make both pumpkin and pecan pie for my family, but didn’t want all those leftovers (and all that work.) This totally solves my problem–THANKS!

  2. I have to agree with Tiffany. You need to move next door so that Tiffany and I can enjoy your cooking more often. :)

    This pumpkin pie looks fantastic!

  3. Yum! This looks delicious!!

    May I request that you buy a house next door to me? Because I want to dine at Love and Olive Oil Restaurant just about every night! ;-)

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