Praline Pumpkin Pie

    1 hour 25 min

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

    44 people made this

    Serves: 8 

    • 1 (23cm) pastry case, unbaked
    • 30g ground pecans
    • 75g dark brown softsugar
    • 30g butter, softened
    • 2 eggs
    • 250g pumpkin puree
    • 150g dark brown soft sugar
    • 1 tablespoon plain flour
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground mace
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 250ml single cream

    Prep:30min  ›  Cook:55min  ›  Ready in:1hr25min 

    1. Preheat the oven to 230 C / Gas 8. In a small bowl, combine pecans, 75g brown sugar and butter. Press firmly into bottom of prepared pie case over the unbaked pastry. Bake in oven 10 minutes. Remove base from oven and reduce temperature to 170 C / Gas mark 3.
    2. In a large bowl, combine eggs, pumpkin, remaining brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked pastry case.
    3. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
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    Reviews in English (36)


    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!  -  08 Oct 2006  (Review from Allrecipes US | Canada)


    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.  -  13 Oct 2008  (Review from Allrecipes US | Canada)


    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  -  28 Dec 2001  (Review from Allrecipes US | Canada)