Pumpkin Pie with Pecan Praline Topping // Wit & Vinegar

Oh, hello.

It’s just me showing up fashionably late to the thanksgiving blog scene but it’s cool because I brought this ‘rustic’ dreamboat pie and my ass looks flawless in these jeans. Priorities.

Truth is, I didn’t drum up a whole buffet table for you guys because a. my book is one of those babies that throws up everywhere, and b. I only plan on making this pie and enough stuffing for a small family, aka me myself and I. Steve’s claiming to roast a chicken but all I really care about are those two staples plus maybe some gravy. Basicbitchgiving for the win.

Pumpkin Pie with Pecan Praline Topping // Wit & Vinegar

Growing up pumpkin pie with a big-ass dollop of cool whip gave me all the thanksgiving feels. It still does, and I really can’t do thanksgiving without some pumpkin pie or cheesecake and some sour cream laced whipped cream.

This pie though. This pie is basically pumpkin pie 2.0 supreme. Classic but creamy pumpkin pie underneath with a gooey blanket of pecan praline on top. Kind of like a mullet pie if someone with a mullet was lying down? Idk, let’s think about it.

The recipe comes from Joy‘s new babe of a book, Homemade Decadence. It’s beyond insanely great, I want to make all of it, and I might have already bought my sister a copy for christmas. If you love sweets and baking and being a decadent cool dude then this is da book for you. Go out, buy it right now/right after we make some pie.

Pumpkin Pie with Pecan Praline Topping

from Homemade Decadence

Half Recipe Buttermilk Pie Crust (make a whole batch and save half for another pie party)


2 c pumpkin puree

1/2 packed light brown sugar

1/4 c white sugar

2 t cinnamon

1 t ground ginger

1/2 t freshly grated nutmeg

1/2 t allspice

1/4 t cloves

1/4 t cardamom

1/4 t salt

1 1/2 c heavy cream

2 eggs

1 t vanilla


1/2 c packed light brown sugar

6 T unsalted butter

3 T heavy cream

1/4 t salt

1 t vanilla

3/4 c coarsely chopped pecans

Put a rack in the center of the oven and preheat to 400

Roll out pie crust and put it in a 9″ pie dish, do a better job than I did, throw that in the fridge.

For the filling, combine pumpkin, sugars, spices, and salt in medium saucepan over a medium heat. Cook until the mixture bubbles and becomes fragrant, 5-7 minutes. Turn off the heat, stir in heavy cream then whisk in eggs and vanilla.

Transfer filling to the prepared crust and bake for 15 min, turn the oven down to 350 and cook for 40-50 min, until the center no longer jiggles.

This needs to cool for 30 minutes, make the topping while you wait by combining everything except the vanilla and pecans in a medium sauce pan and bring to a simmer. Cook for 3-5 min until thick and bubbly. Turn off the heat and add the vanilla and pecans. Once the pie’s cooled for the 30 min, pour topping over it, let it cool about another 30 min on the counter, then transfer to the fridge until you’re ready to serve/blow people’s minds.

Sour Cream Spiked Whipped Cream

From me to you, kissy face

1/4 c sour cream

1 c heavy cream

2-3 T powdered sugar

1/2 t vanilla extract

Whip together everything with an electric mixer for 2-4 minutes, until fluffy, whipped, and magical.

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