Classic pumpkin pie with pecan praline sauce from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on November 29, 2023

    Made again! I make the filling dairy-free by subbing homemade cashew cream (1:3 cashew:water) for heavy cream. Decreased eggs to 2 xl/jumbo. My crust this year was lovely! I used a blind-baked Stella Park whole wheat pie crust (on serious eats). This was NOT dairy-free but uses less butter and more water than many crusts to suit the thirstier whole grains. Her instructions are flawless and the pastry is a pleasure to work with. I should have added a pie shield though - my crust stayed tall and proud, but over browned.

  • Ishie1013 on November 25, 2022

    This is going to be my go to pie filling. Everyone really loved it. It’s nice and smooth and tastes fantastic.

  • patioweather on January 06, 2022

    I don't know what I did wrong but this was way too eggy for my tastes.

  • louie734 on November 27, 2020

    2 years running with this filling. Successfully subbed homemade cashew cream (1:3 cashew:water) for 1 cup of the heavy cream, and used 2 jumbo eggs. This time my crust slumped a bit so couldn't fit all the filling; the extra I baked crustless, in a ramekin, for a cook's treat. Its a beautiful pie, silky, plush, rich.

  • louie734 on December 24, 2019

    I didn't make Deb's crust or praline sauce (though I'm sure I'm missing out - love pecan caramel). The filling here is classic and easy, but leveled-up by the stovetop simmer. Together with Stella Parks' single crust, blind-baked pie (serious eats), this pie won Thanksgiving.

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