Praline Pumpkin Pie II Recipe -
Praline Pumpkin Pie II Recipe

Praline Pumpkin Pie II

Recipe by  

"This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    1 hr 25 mins


  1. Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  2. In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  3. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2006

I've never reviewed anything on this site but I have never been as impressed!! Even though the filling didn't firm up as much as I generally like the flavour of this pie was phenominal! Add a little fresh whipped cream and you may want to skip dinner!

Most Helpful Critical Review
Oct 12, 2010

the pumpkin part of the pie had a good flavor, but the praline section could be more pronounced. Next time will at least double it!

Oct 13, 2008

I made this pie for our Thanksgiving dinner tonight and it was delicious! The only thing was the pie didn't quite set in the cooking time per the recipe - I left it in an additional 10 minutes and I think it could have used another 10. But, the flavour was wonderful and the praline crust added something special. I'll definitely use this recipe again.

Oct 14, 2003

This was terrific. The pecan layer in the pastry is a nice touch. I had no mace, and it didn't seem to lack anything

Jun 26, 2009

I made this pie just to surprise my DH and BIL. They absolutely loved it! My Hubby said it was the best piece of pie he has ever eaten! I used half shortening and half butter for the crust and it was very flakey. I was worried after reading the reviews that the pie filling wouldn't set properly so I baked it for an hour (not including the pre-bake) at 325. It turned out beautifully and the filling was perfectly set. I definitely recommend that you should try this pie. Your family will thank you!

Nov 26, 2007

OH MY!!! I am not a baker so I love how easy this recipe is. I made one last week before Thanksgiving to see how it was before bringing it to my family. Holy Moly was it good. I gave a few pices to my friend who called me right away for the recipe. I ate the rest myself. Yes I ate 1/2 a pie before Thanksgiving was even here. I made 2 for my family and one for my bestfriend. Everyone loved it. My besfriend called the day after and said she had it for brekfast. I like it a bit less chilled so I took it out as we sat down for dinner. I will make many more of these pies over the holiday..

Oct 06, 2009

OMG, this is delicious. I didn't have light cream so I used 3/4 c. of heavy cream and 1/4 c. skim milk and it worked fine. Also didn't have mace so I just omitted it. I had no probs with it firming up and the added praline mixture on the bottom is to die for. I don't think I'll make a traditional pumpkin pie again. Thanks for such a delicious recipe!!

Nov 14, 2002

This is great! Just like my mom used to make. You haven't had pumpkin pie till you've had this one. Never a slice left over.


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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