Pumpkin Pie with Praline Glaze

Shannon Hinkle


I recently made this pie for a party. The glaze really adds something to it! I used a vanilla bean also. If you have never used one before you can go to youtube and find tutorials about how to use them. They are very easy. You cut the ends off of the bean, slice open the bean and using the back of your knife, scrape out the vanilla seeds. It looks like a black paste and you just add this paste to the pie. Scrumptious!

★★★★★ 1 vote
15 Min
1 Hr 10 Min


unbaked pie shell
1 can(s)
pure pumpkin puree (15oz)
1 can(s)
fat free evaporated milk
1 c
splenda brown sugar
large eggs
1 tsp
ground cinnamon
1 tsp
ground nutmeg
vanilla bean


1 Tbsp
melted or very soft butter
1 oz
pecan chips
2 Tbsp
splenda brown sugar


1Make sure your oven is turned to 450 degrees and preheated. Press thawed out pie crust into pie pan.
2I always start with beating the eggs. Then mix in the brown sugar and spices. I add in the contents of one vanilla bean. Then carefully mix in the pumpkin and lastly the milk. Pour into pie shell and bake for 15 mins at 450 degrees. Then turn down oven to 325 and bake for another 40-50 mins.
3While baking the pie, prepare the praline glaze. Mix together the brown sugar and melted butter and then add in nuts.If its a little dry don't worry too much because it is going to be melted into the pie.
4Once pie is done, pour glaze over the top and stick back in the oven for about 2 mins, or just long enough to melt the brown sugar and butter into the top of the pie. Then let cool, refrigerate for a few hours and serve with whipped topping and cinnamon!

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #nuts, #pumpkin pie