Pumpkin Praline Pie

Take everything you love about classic pumpkin pie and crown it with a sticky, caramelized praline topping. The filling uses sweetened condensed milk instead of evaporated, which gives it a denser, silkier custard with a natural sweetness that means less added sugar in the base.

Cinnamon, nutmeg, and ginger do the spice work here. The filling bakes until a knife inserted near the center comes out clean, about 50 to 55 minutes. Don’t wait for it to look fully set in the middle because it continues to firm as it cools.

The praline topping goes on after baking. Pecan halves get arranged in a circle on top, then drizzled with a quick sauce of dark brown sugar and cream simmered until the sugar dissolves. Five minutes of cooling lets it thicken just enough to coat the nuts without sliding off.

Chef Tips

• Let the praline sauce cool a full 5 minutes before spooning. Too hot and it runs right off the pecans and pools at the edges.
• Blind-bake the crust for 8 minutes before filling if you want a crisper bottom. Condensed milk fillings are heavy and can make raw crusts soggy.
• The pie sets further in the fridge. Chill at least 2 hours for clean slices.
• Toast the pecans lightly before arranging for a deeper, nuttier flavor under the praline.

Variations

• Use dark maple syrup in the praline sauce instead of cream for a maple-praline twist.
• Swap pecans for walnuts if that’s what you have on hand.
• Add a pinch of allspice or cloves to the filling for a more complex spice profile.