This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.

MFDay

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)

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  • In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.

  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts

359 calories; protein 4.6g 9% DV; carbohydrates 42.4g 14% DV; fat 20g 31% DV; cholesterol 73.9mg 25% DV; sodium 394mg 16% DV. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2006
I've never reviewed anything on this site but I have never been as impressed!! Even though the filling didn't firm up as much as I generally like the flavour of this pie was phenominal! Add a little fresh whipped cream and you may want to skip dinner! Read More
(30)

Most helpful critical review

Rating: 3 stars
10/12/2010
the pumpkin part of the pie had a good flavor but the praline section could be more pronounced. Next time will at least double it! Read More
(12)
44 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/08/2006
I've never reviewed anything on this site but I have never been as impressed!! Even though the filling didn't firm up as much as I generally like the flavour of this pie was phenominal! Add a little fresh whipped cream and you may want to skip dinner! Read More
(30)
Rating: 5 stars
10/13/2008
I made this pie for our Thanksgiving dinner tonight and it was delicious! The only thing was the pie didn't quite set in the cooking time per the recipe - I left it in an additional 10 minutes and I think it could have used another 10. But the flavour was wonderful and the praline crust added something special. I'll definitely use this recipe again. Read More
(26)
Rating: 5 stars
10/14/2003
This was terrific. The pecan layer in the pastry is a nice touch. I had no mace and it didn't seem to lack anything Read More
(23)
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Rating: 5 stars
06/26/2009
I made this pie just to surprise my DH and BIL. They absolutely loved it! My Hubby said it was the best piece of pie he has ever eaten! I used half shortening and half butter for the crust and it was very flakey. I was worried after reading the reviews that the pie filling wouldn't set properly so I baked it for an hour (not including the pre-bake) at 325. It turned out beautifully and the filling was perfectly set. I definitely recommend that you should try this pie. Your family will thank you! Read More
(20)
Rating: 5 stars
11/26/2007
OH MY!!! I am not a baker so I love how easy this recipe is. I made one last week before Thanksgiving to see how it was before bringing it to my family. Holy Moly was it good. I gave a few pices to my friend who called me right away for the recipe. I ate the rest myself. Yes I ate 1/2 a pie before Thanksgiving was even here. I made 2 for my family and one for my bestfriend. Everyone loved it. My besfriend called the day after and said she had it for brekfast. I like it a bit less chilled so I took it out as we sat down for dinner. I will make many more of these pies over the holiday.. Read More
(14)
Rating: 3 stars
10/12/2010
the pumpkin part of the pie had a good flavor but the praline section could be more pronounced. Next time will at least double it! Read More
(12)
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Rating: 5 stars
11/14/2002
This is great! Just like my mom used to make. You haven't had pumpkin pie till you've had this one. Never a slice left over. Read More
(10)
Rating: 5 stars
10/06/2009
OMG this is delicious. I didn't have light cream so I used 3/4 c. of heavy cream and 1/4 c. skim milk and it worked fine. Also didn't have mace so I just omitted it. I had no probs with it firming up and the added praline mixture on the bottom is to die for. I don't think I'll make a traditional pumpkin pie again. Thanks for such a delicious recipe!! Read More
(10)
Rating: 5 stars
03/09/2010
This is by far the best pumpkin pie I have ever had. I used homemade pumpkin puree because my husband wanted "real pumpkin." I have made this twice now and the second time I didn't give the crust time to cool after it came out of the oven with the praline layer and it became swirled into the pumpkin. It was still very tasty but not nearly as nice looking as the first time I made it and there were two distinct layers. Read More
(8)
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