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+ servings

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!


Pie Crust

  • 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

Pumpkin Filling

  • 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
  • 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
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.