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Pumpkin Praline Pie

Scott Phillips

Yield: Yields one 9-inch pie.

Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled.


For the praline:

  • 1/2 cup packed dark brown sugar
  • 1 Tbs. unsalted butter, softened and at room temperature
  • 1 Tbs. finely chopped fresh ginger

For the filling:

  • 1-2/3 cups canned pumpkin purée
  • 2/3 cup packed dark brown sugar
  • 4 tsp. all-purpose flour
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • Pinch ground cloves
  • Pinch salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 440
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 140
  • Sodium (mg): 160
  • Carbohydrates (g): 54
  • Fiber (g): 2
  • Protein (g): 6


  • Roll out one disk of dough between  two large pieces of lightly floured parchment. Roll into a 14-inch-diameter round that’s 1/8 inch thick. Remove the top sheet of parchment. Gently roll the dough around the pin and position the pin over the pie pan. Unroll, gently easing the dough into a 9-inch glass pie plate, gently but firmly pressing the dough against the sides and bottom, taking care not to pull or stretch. With scissors, trim the edge of the dough, leaving a 3/4-inch margin from the outer edge of the pan. Tuck this dough under to shape a high edge crust that rests on top of the rim. Pinch-crimp the edge with the thumb and index finger of one hand and the index finger of the other hand.
  • Chill the crust in the freezer for 30 minutes. Position a rack in the middle of the oven; heat the oven to 425°F Line the pie shell with a large piece of foil and fill with pie weights (or dried beans or rice), and bake 10 minutes.

Make 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°F.

Make 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.


Rate or Review

Reviews (2 reviews)

  • naomihp | 11/20/2013

    this pie has been a holiday favorite of my family and friends for many, many years. people request it months in advance. I call it "pumpkin praline surprise" because of the fresh ginger in the praline. I use about 2 tsp. of fresh ginger and reduce the cream to 3/4 c. for a denser filling, but otherwise, the recipe is a winner!

  • kalyson | 11/27/2008

    This is a nice variation on a traditional pumpkin pie. I changed the recipe a bit because I thought a tablespoon of ginger in the praline was too much. I used closer to a teaspoon. Also, I increased the spice in the filling a bit - maybe 1/4 tsp cloves and a bit more cinnamon. (Doesn't need more ginger, needless to say, given the amount in the praline.) I also used half-and-half for the liquid instead of cream, which was not as heavy and rich. I also used more than just a pinch of salt, somewhere between 1/4 and 1/2 tsp. This recipe makes a deep dish pie.

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