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Pumpkin Praline Pie

Source: Fine Cooking - Issue No. 29
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  14 Hours 10 Minutes
  Yields one 9-inch pie
Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled.
1/2 recipe Classic Pie Crust
For the Praline:
1/2 cup packed dark brown sugar
1 tablespoon unsalted butter, softened and at room temperature
1 tablespoon finely chopped fresh ginger
For the Filling:
1 2/3 cups canned pumpkin puree
2/3 cup packed dark brown sugar
4 teaspoons all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
3 large eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
Other necessary recipes:
Classic Pie Crust
Pumpkin Praline Pie Recipe at
Roll out the dough for a one-crust pie, line a 9-inch pie pan, and chill it in the freezer for 30 minutes. Position a rack in the middle of the oven; heat the oven to 425 degrees F. Line the pie shell with foil and fill with weights. Bake until the crust's edge is golden brown, about 10 minutes.

FOR THE PRALINE: Meanwhile, in a bowl, mix the sugar, butter, and fresh ginger until well blended. Remove the beans and foil from the crust; crumble the praline evenly over the bottom. Bake until the sides of the crust are golden brown and the praline is bubbling and dark brown, about 12 minutes, checking for bubbles (press them down gently with the back of a spoon). Remove from the oven. Reduce the heat to 325 degrees F.

FOR THE FILLING: In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves, and salt until smooth. Add the eggs, cream, and vanilla extract; whisk until just blended. When the praline has hardened but is still warm, pour the filling into the crust.

Bake until the edge of the filling looks slightly dry and the center jiggles slightly when the pan is nudged, 45 to 50 minutes. Cool on a rack. Refrigerate overnight.

Serving size = 1/8 pie

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields one 9-inch pie
Calories: 328
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 43g
Sodium: 113mg
% Cal. from Fat: 44%
Cholesterol: 106mg
Protein: 5g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Joyce Reviewed: 10/28/2009
I first made this pie in 1959....
My husband found the recipe in the 1959 Pillsbury Cook-off..and we have made it every year since...I cannot tell you how many I have given at Thanksgiving Time...It has been my personal trademark for all these years and now the rest of the world is learning how wonderful it is to bit into the pie and find the surprise awaiting at the bottom.....ENJOY....
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