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Southern Living magazine
Original recipe yields 8 servings
I made this pie for Thanksgiving 2003 for a family gathering. It was wonderful! I got so many compliments on it. The texture and flavor were exceptional. The traditional pumpkin pie did not have a chance beside this one. We will definitely use this recipe again.
My family loved the combo of pecans and pumpkin. Two pies in one. I had to bake a little longer for it to firm up.
I made this yesterday for Thanksgiving, which, is a mistake. The body of the pie is too soft for me as I like it firmer. The flavor was ok. I found the praline mixture couldn't get to be mixed well.