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Pumpkin Praline Pie

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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.

Pumpkin Praline Pie with Graham and Cornflake Crust /

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?

Pumpkin Praline Pie with Graham and Cornflake Crust /

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


For the crust:
1 cup graham cracker crumbs
1 cup cornflake crumbs
1/3 cup packed brown sugar
pinch salt
1/2 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:
1/2 cup chopped pecans
4 tablespoons butter

3 large eggs, lightly beaten
1/2 cup packed brown sugar, plus 4 tablespoons
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 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, 1/2 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.





Pumpkin Praline Pie with Graham and Cornflake Crust /

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

Easy Pumpkin Crisp:

Low-Calorie Pumpkin Pie Malted Milkshake:


I hope you’ve enjoyed this recipe as much as I’ve enjoyed bringing it to you. I can hardly believe that Thanksgiving is only a few weeks away.
Thanksgiving has always been my favorite holiday of the year because it’s about the food! No gifts, no expectations…except those on the host or hostess to serve the meal within 15-30 minutes from the time you’ve provided on the invitation… LOL! No pressure!!! Yikes!!! This year my husband and I are serving 24…wish us luck…we’re going to need it!



Until we eat again,


Sunday 16th of November 2014

Congratulations on making your first pumpkin pie. I think it's going to be a winner at your Thanksgiving dinner. It's also good to know that if you are short on gc crumbs, substitutions like cereal will work fine. Thanks for sharing.

Nancy Piran

Saturday 15th of November 2014

This sounds like a wonderful pie! Don't you love it when something turns out amazing, even when you didn't plan on it!

Aly ~ Cooking In Stilettos

Friday 14th of November 2014

This might make it's way to the holiday table. Looks fantastic Renee!

Nutmeg Nanny

Friday 14th of November 2014

Do you mind if I pop on over and have a slice? It looks fantastic :)

german in pdx

Thursday 13th of November 2014

Now that looks like a pumpkin pie even I would like. Wounds like it has a fantastic crunch with the pecan praline and cornflakes. ~ Bea