Praline Pumpkin Pie

November 14, 2015
  • Cinnamon
  • Dessert
  • nutmeg
  • Pecans
  • Pies/Cobblers
  • Pumpkin
Serves 6-8
9" pie plate
Prep time

This outstanding recipe was handed down to me from my maternal grandmother, Rose Chastain Warren.  It takes a little extra effort to prepare, but it is so worth it!  A very company-worthy dessert!  By the way, the only baking involved is the pie crust, prior to adding the filling, which is then refrigerated.


Note:  The last 3 ingredients are for the praline.  If you have pumpkin pie spice on hand, you can omit the cinnamon and nutmeg and use 1 1/2 teaspoons of pumpkin pie spice instead.


  • 1 envelope
    Unflavored Gelatin
  • 1/2 Cup
    Cold Water
  • 3/4 Cups
    Brown Sugar
  • 1 (1-lb.) can
  • 1/4 Cup
  • 1/2 Teaspoon
  • 1 Teaspoon
    Cinnamon, ground
  • 3/4 Teaspoons
  • 1 Cup
    Whipping Cream, whipped
  • 1 Baked 9"
    Pie Shell
  • 1/4 Cup
  • 1/2 Cup
    Sugar, granulated
  • 1 Cup
    Pecans, coarsely chopped


  1. Make the praline crunch by using the last 3 ingredients listed. Melt butter in a small skillet or saucepan. Stir in sugar; add pecans. Cook over moderate heat; stirring constantly until sugar mixture begins to turn golden, about 3 minutes.

  2. Remove praline crunch from heat; pour out onto a piece of aluminum foil Allow to cool then crumble into smaller pieces.

  3. For the Praline Pumpkin Pie filling: sprinkle gelatin over water in saucepan. Place over low heat; stir constantly until gelatin dissolves, 2-3 minutes.

  4. Remove from heat; add brown sugar and stir until dissolved.

  5. In mixing bowl combine pumpkin, milk, salt, cinnamon and nutmeg. Gradually blend in gelatin mixture; stir until smooth. Fold in whipped cream.

  6. Sprinkle 1 cup praline crunch over bottom of baked pastry shell.

  7. Turn pumpkin mixture into pastry shell. Chill until firm. At serving time garnish Praline Pumpkin Pie with a ring of whipped cream and remaining praline crunch.


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