“A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.”
1hr 15mins

Ingredients Nutrition


  1. Combine the pecans, sugar and butter; press into the bottom of pie shell.
  2. Prick sides of pastry with a fork.
  3. Bake at 450°F for 10 minutes; cool for 5 minutes.
  4. Combine first eight filling ingredients; stir in pumpkin.
  5. Gradually add cream.
  6. Pour into pie shell.
  7. If desired, sprinkle chopped pecans on top.
  8. Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
  9. Cool completely.
  10. Store in the refrigerator.

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