Pumpkin Praline Pie

This Pumpkin Praline Pie is traditional...with a twist. Graham crackers and cornflake crumbs combine together to make an out-of-this-world crust with delicious crunch and flavor.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I'm not a big pumpkin pie lover (I'm more of a pecan or apple pie gal), but what I love about this particular pumpkin pie is the nice, thick graham cracker and cornflake crust! I'm all about that crust, 'bout that crust, 'bout that crust (think Megan Trainor's hit song "All About That Bass"), no filling.

Since necessity is the mother of invention, and I happened to be short on graham crackers the day I planned on making this pie, I decided to add in some crunchy cornflake crumbs to replace the number of graham crackers I needed but didn't have. After all, who doesn't love cornflakes? Especially when they're mixed with brown sugar and butter?

I'm sorry I don't have any pictures of this pie after it's been cut and ready to serve. I'm actually saving it for Thanksgiving dinner this year so it's carefully packed away and stored in the freezer.

Another thing you might find interesting...would you believe this is the first pumpkin pie I've ever made?

Oh, I've made several pumpkin desserts Slow Cooker Pumpkin and Blueberry Cake,  Maple Pumpkin Cheesecake with Pecan Glaze,  Easy Pumpkin Crisp, and this Low-Calorie Pumpkin Pie Malted Milkshake, but this is my first ever official pumpkin pie...so naturally I messed with it. LOL Hey, it's who I am, and what I do! 😉

PUMPKIN PRALINE PIE WITH GRAHAM CRACKER AND CORNFLAKE CRUST
Servings: 6-8 slices      Prep Time: 15 minutes        Bake Time: 50-60 minutes
{PRINT THIS RECIPE}

For the crust:
1 cup graham cracker crumbs
1 cup cornflake crumbs
⅓ cup packed brown sugar
pinch salt
½ teaspoon ground ginger
1 stick butter, melted

-Preheat oven to 400 degrees.
-Place all the ingredients in a large bowl and stir until the mixture resembles wet sand.
-Pour the crumbs into a 9" pie plate that has been sprayed with baking spray. Press the crumbs evenly onto the bottom of the pie pan and up the sides. *Note - a flat-bottom measuring cup works great for getting the crust flat and even.
-Bake the crust in the preheated oven for 10 minutes. Remove and cool.

For the filling:
½ cup chopped pecans
4 tablespoons butter

3 large eggs, lightly beaten
½ cup packed brown sugar, plus 4 tablespoons
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 can (16 ounces) pumpkin puree
1 ¼ cups half and half

-Reduce oven heat to 350 degrees.
-In a small saucepan, melt the butter. Stir in the pecans and 3 tablespoons brown sugar. Stir to until the sugar dissolves. Remove from heat and pour the butter pecan mixture into the bottom of the parbaked pie shell.
-In a large bowl, whisk together the eggs, ½ cup brown sugar, flour, cinnamon, salt, ginger, cloves, pumpkin puree and the half and half.
-Pour the pumpkin mixture into the pie crust.
-Bake pie in a preheated oven for 50-60 minutes or until the center of the pie is set and when a toothpick inserted in the center comes out clean.
-Cool completely.
-Serve at room temperature or chill slightly.
*Note - If freezing, wrap in parchment paper and plastic wrap and freeze for up to 4 weeks. When serving after the pie has been frozen, remove from the freezer and allow to thaw for at least 4 hours before serving.


Here are some step-by-step photos I hope might be helpful to you if you have any questions.

• Combine the pie crust ingredients in a medium-size bowl and mix until it resembles wet sand.
• Press the crust crumbs evenly into a 9" pie pan and bake for 10 minutes.

• Prepare the pecan praline layer and pour it into the parbaked pie crust.

• In a large bowl, whisk together the pie filling and pour it into the crust.
• Bake in a preheated oven until the center is set and a toothpick inserted in the center comes out clean.

Oh, before I go, here are some pictures of those other pumpkin desserts I was telling you about...

• Slow Cooker Pumpkin and Blueberry Cake: 

• Maple Pumpkin Cheesecake with Pecan Glaze:

Easy Pumpkin Crisp:

Low-Calorie Pumpkin Pie Malted Milkshake: