Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

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.

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.
Most Helpful

I have been making pumpkin pie every Thanksgiving for years so for a change I tried this one and it was delicious. So much lighter and tastier! I guess I changed my traditional pumpkin pie to this one!

RecipeNut November 25, 2001

I have made this pie instead of plain ol' pumpkin pie for the last 7 years. Everyone always raves about it. The flavor is wonderful and the texture is slightly lighter than traditional pumpin pie, I suspect due to the substitution of light cream instead of canned milk. If you try this, you won't go back to plain ol' pumkin again!

ElaineStarr October 23, 2000

The pecans are a very delicious additon to an old favorite

ThatJodiGirl November 19, 2001