Pumpkin pie with pecan praline

An American classic, this sweet pumpkin pie is glorious served topped with a caramelised pecan praline and a dollop of vanilla ice-cream.

  • 30 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
  • Print


Pumpkin pie with pecan praline
  • 1 1/2 cup plain flour
  • 1/3 cup icing sugar
  • 125 gram butter, chopped
  • 3 eggs, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup evaporated milk
  • 1 cup mashed pumpkin, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 1/4 cup chopped pecans, lightly toasted
  • 1/4 cup caster sugar
  • vanilla ice-cream, to serve


Pumpkin pie with pecan praline
  • 1
    Process flour, icing sugar and butter in a food processor until crumbs form. Add 1 egg; process until dough comes together. Turn out dough onto a lightly floured surface, knead until smooth. Shape into a disc. Wrap in plastic food wrap. Chill 30 minutes.
  • 2
    Preheat oven to 200°C (180°C fan-forced). Grease a 23cm (top diameter) pie dish. Roll pastry between sheets of baking paper to a 28cm round. Line prepared dish with pastry. Trim and pinch edge in a decorative pattern. Chill for 15 minutes or until firm. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 10 minutes more or until just coloured. Cool.
  • 3
    Reduce oven to 180°C (160°C fan-forced). Whisk brown sugar, evaporated milk, pumpkin, spices and remaining eggs in a bowl. Pour mixture into pastry case. Bake 50 minutes, or until set. Cool.
  • 4
    Meanwhile, place nuts in a single layer on a greased baking tray. Combine caster sugar and 2 tablespoons water in a saucepan over low heat. Cook and stir until sugar dissolves. Increase heat to moderate. Simmer, without stirring, for 8 minutes or until golden. Carefully pour hot toffee over nuts to cover. Stand until set. Finely chop praline. Sprinkle over top of pie. Serve with ice-cream.