Praline Pumpkin Pie II

Praline Pumpkin Pie II


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


1 h 25 m servings 359 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  2. In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  3. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
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  1. 38 Ratings


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 ...

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 a...

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

I made this pie just to surprise my DH and BIL. They absolutely loved it! My Hubby said it was the best piece of pie he has ever eaten! I used half shortening and half butter for the crust and i...

OH MY!!! I am not a baker so I love how easy this recipe is. I made one last week before Thanksgiving to see how it was before bringing it to my family. Holy Moly was it good. I gave a few p...

the pumpkin part of the pie had a good flavor, but the praline section could be more pronounced. Next time will at least double it!

OMG, this is delicious. I didn't have light cream so I used 3/4 c. of heavy cream and 1/4 c. skim milk and it worked fine. Also didn't have mace so I just omitted it. I had no probs with it f...

This is great! Just like my mom used to make. You haven't had pumpkin pie till you've had this one. Never a slice left over.

This is by far the best pumpkin pie I have ever had. I used homemade pumpkin puree because my husband wanted "real pumpkin." I have made this twice now and the second time I didn't give the crus...