MashaBear
Culinary Explorer
Hey folks! 
Just baked this Pecan Praline Pumpkin Pie and it’s a game-changer! 
The combination of rich pumpkin and crunchy, sweet pecan topping is pure bliss. It’s like autumn on a plate! 
Seriously, you need to try this one—you won’t regret it! 
Pecan Praline Pumpkin Pie
Ingredients:
Just baked this Pecan Praline Pumpkin Pie and it’s a game-changer! The combination of rich pumpkin and crunchy, sweet pecan topping is pure bliss. It’s like autumn on a plate! Seriously, you need to try this one—you won’t regret it! Pecan Praline Pumpkin Pie
Ingredients:
- 1 unbaked pie crust (your choice: homemade or store-bought)
- 3⅔ cups pumpkin puree (use 100% pure pumpkin, not pumpkin pie filling)
- 1 egg
- 14 oz sweetened condensed milk
- 1 cup granulated sugar
- 3 tsp pumpkin pie spice
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ cup chopped pecans
- ¼ cup butter
- ½ tsp ground cinnamon
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Crust: Fit the pie crust into a deep-dish pie plate. A large, deep plate works best for this filling.
- Make Filling: In a large bowl, whisk together the egg, pumpkin puree, sweetened condensed milk, sugar, and pumpkin pie spice. Pour this mixture into the unbaked pie crust.
- Prepare Crumb Topping: In a separate bowl, mix the brown sugar, flour, chopped pecans, butter, and cinnamon with a fork until crumbly. Sprinkle this topping evenly over the pumpkin filling.
- Bake Pie: Bake for 50-55 minutes, or until a knife inserted near the center comes out clean.
- Cool and Serve: Let the pie cool before serving. Top with whipped cream if desired.
