Praline Pumpkin Pie I


"This is an easy pumpkin pie that everyone loved at a church dinner. Different from the same old filling. It has a layer of pralines on the bottom of the pie shell, and then is filled with a stove top cooked filling. Garnish with whipped topping and chopped pecans."
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servings 330 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
  2. Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
  3. Pour pumpkin custard filling into pie shell, and chill until firm.



I probably did not have the right kind of custard mix, because mine never set up that well. The praline was delicious though, so I will probably make it again with the more traditional pumpkin ...