Pumpkin Pie with Nut Praline
Pumpkin pie with nut praline is a delicious twist on the classic, with a creamy spiced filling and crunchy caramel nut topping. It's perfect for the holidays!
- 1 ¼ cup all-purpose flour (150 grams)
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter , cold and cubed (113 grams)
- 2-4 tablespoons cold water
- 1 egg + 1 tablespoon water , for egg wash
- 15 oz can pumpkin puree , not pumpkin pie filling (425 grams)
- 3 large eggs
- 1 large egg yolk
- ¾ cup heavy cream (175 ml)
- 1 cup packed light or dark brown sugar (215 grams)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
Nut Praline Topping
- ¼ cup butter (56 grams)
- 1 ½ cup mixed chopped nuts (I used pecan, hazelnut, and walnut, about 150 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
To prepare crust
Combine flour, sugar, and salt in a bowl. Add butter and use a pastry blender or 2 knives to cut butter into dry ingredients until largest pieces are the size of peas.
Add cold water a tablespoon at a time until mixture starts to stick together.
Use your hands and bring the mixture into a ball. Dough should still have some dry crumbly parts but will hold together when you shape it. Do not add too much water.
Shape into a disk, wrap with plastic wrap, and chill in the fridge for 2 hours and up to 5 days.
Roll out into a large 13-inch circle on a floured surface and transfer to a pie dish. Press dough into the pan and trim edges to 1 inch. Pinch and crimp edges as desired.
Freeze crust in the pan for 30 minutes.
Line crust with foil that's been greased with nonstick spray and fill with pie weights or dry beans/rice.
Bake crust at 425°F for 20 minutes until it appears dry and is just starting to turn brown. Remove foil and weights and bake for 5 minutes more. If any crust puffs up, press it back down with the back of a spoon while crust is still warm.
Set crust aside to cool while you prepare filling. The crust can be prepared several days in advance and stored at room temperature.
To prepare filling
In a large bowl, whisk together all of the filling ingredients.
Pour into partially baked pie crust. Brush edges of the crust with egg wash.
Bake at 350°F until filling is mostly set, but still jiggles in the center, about 45 minutes. If pie crust browns too quickly, cover with foil.
To prepare nut praline topping
While pie is baking, make the praline topping.
Melt butter in a saucepan and add nuts, brown sugar, maple syrup, salt and vanilla.
Bring to a boil, then continue to cook for a few minutes until mixture is smooth and slightly thickened.
Spoon praline on top of partially baked pie. Return to the oven and bake until topping is bubbly and golden, about 15 minutes.
Let pie cool completely before slicing. Serve with vanilla whipped cream.
- For more help, see my full tutorial on how to partially bake pie crust.
- This pie can be made ahead. Store in the fridge for up to 1 week or double wrapped in the freezer for up to 1 month.
- Nutrition information is an estimate.
Calories: 533kcal, Carbohydrates: 54g, Protein: 7g, Fat: 34g, Saturated Fat: 15g, Cholesterol: 146mg, Sodium: 377mg, Potassium: 256mg, Fiber: 3g, Sugar: 37g, Vitamin A: 7435IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 2mg