Pumpkin Praline


Your taste buds will delightfully tingle when eating this pie as spices are amped up on this recipe.  Using three eggs instead of two, which is what is normally called for in pumpkin pie recipes, creates a delicious silky smooth custard filling.

Pumpkin Praline Pie

Pumpkin Praline

Sue Meyer
A great upgrade recipe that has a silky smooth texture and a tingle in every bite.
Prep Time 45 minutes
Baking Time 55 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 8



  • one unbaked 9 inch pie shell


  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1/4 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp mace
  • pinch of ground cloves
  • 1 1/2 can cooked or canned unseasoned pumpkin (one 15 oz. can of Libby’s pumpkin will work)
  • 3 large eggs well beaten
  • 3//4 cup heavy cream or evaporated milk


  • 1/2 cup light brown sugar
  • 1/4 cup (half stick) softened butter
  • 3/4 cup pecans chopped medium fine


  • Preheat oven to 425 degrees.
  • Blend together topping ingredients and set aside.
  • Combine sugars and spices in a medium bowl
  • Blend in pumpkin and eggs in a large bowl. Stir in cream or evaporated milk.
  • Add sugar and spices to pumpkin mixture.
  • Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for another 10 minutes.
  • Sprinkle topping mixture over pie and bake for another 25 to 30 minutes or until a knife inserted into the center of the pie comes out clean.
  • Serve with cold whipped cream. Whipped cream recipe found here.


Additional comments by Ms. Meyer. “Allspice can be substituted for the mace. Do make sure the eggs are well beaten before adding to the mix. Also, I use unsalted butter for the topping. It is not really possible to “sprinkle” the topping over the pie, it is more like dropping dots of topping on pumpkin filling. The dots melt and spread out over the top of the pie during the remaining baking time.”