Pumpkin Praline Pie with Phyllo

An overhead close-up of pumpkin praline pie showing crisp, ruffled phyllo layers and a glossy brown-sugar pecan praline topping pooled across the surface.

Pumpkin Praline Pie with Phyllo

A layered pumpkin praline pie wrapped in buttery phyllo with a brown sugar pecan base and a hot praline pour-over. Crisp ruffled edges, a soft pumpkin center, and a glossy pecan topping that is intentionally indulgent.

Course Dessert

Cuisine American, American (Southern)

Keyword brown sugar pumpkin pie, canned pumpkin recipes, fall desserts, pecan dessert recipes, pecan praline pumpkin pie, phyllo dessert, phyllo pumpkin pie, pumpkin custard pie, pumpkin pie with praline topping, pumpkin praline pie, Thanksgiving Dessert, Thanksgiving pumpkin pie

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 563kcal

Author Cathy Pollak

Equipment

9-inch pie plate Standard size for even phyllo layering.
pastry brush For buttering each phyllo sheet.
mixing bowls One small, one large.
Saucepan For the praline topping.
measuring cups and spoons Accuracy matters here.
aluminum foil Protects the phyllo edges during baking.

Ingredients

Phyllo Crust:

10 sheets ( from a 16 oz/ 454 g package) phyllo dough thawed
8 tbsps (113 g) unsalted butter melted
2 tsps (6 g) ground cinnamon
2 tsps (8 g) granulated sugar

Bottom Layer:

⅓ cup (67 g) packed light brown sugar
1 cup (120 g) chopped pecans

Pumpkin Pie Filling:

1 (15 oz / 425 g) can pumpkin purée
3 large egg yolks room temperature
1 (14 oz / 397 g) can sweetened condensed milk
1 tsp (5 g) ground cinnamon
⅛ tsp (0.5 g) ground cloves
¼ tsp (1 g) ground nutmeg
½ tsp (2.5 g) table salt
¼ tsp (1 g) freshly grated nutmeg
½ tsp (2.5 g) vanilla extract

Praline Topping:

¼ cup (57 g) unsalted butter
¼ cup (53 g) packed light brown sugar
3 tbsps (45 ml) heavy whipping cream
¼ tsp (1 g) ground cinnamon
1 tbsp (15 ml) vanilla extract
1 cup (120 g) coarsely chopped pecans
1 tbsp (15 ml) bourbon

Instructions

Preheat the oven to 425ºF (218ºC).
Lay out your phyllo dough and immediately cover it with a slightly damp kitchen towel to keep it from drying out. Have your melted butter and pastry brush within reach. If you plan to use the optional sugar topping, mix those ingredients together in a small bowl before you begin. (You can just use butter on the phyllo if you choose.)
10 sheets ( from a 16 oz/ 454 g package) phyllo dough, 8 tbsps (113 g) unsalted butter, 2 tsps (6 g) ground cinnamon, 2 tsps (8 g) granulated sugar
Set one sheet of phyllo on your workspace, keeping the rest covered. Brush the entire surface with melted butter. Lightly dust with cinnamon sugar.
Layer a second sheet of phyllo on top, turning it a little so the corners don’t line up perfectly. Brush it with more butter and another sprinkle of sugar mixture. Continue layering, offsetting, and brushing with butter until all the sheets are stacked. Your crust should have a very uneven ruffle of edges.
Lift and place the stacked phyllo into a greased pie dish. Gently press it down lightly so it fits against the bottom, then gather and crimp the edges with your fingers to form a soft border.
In a small mixing bowl, add the brown sugar and pecans and toss together. Sprinkle them into the bottom of the pie crust.
⅓ cup (67 g) packed light brown sugar, 1 cup (120 g) chopped pecans
In a large mixing bowl, add all of the pie filling ingredients and mix until well combined and lump-free.
1 (15 oz / 425 g) can pumpkin purée, 3 large egg yolks, 1 (14 oz / 397 g) can sweetened condensed milk, 1 tsp (5 g) ground cinnamon, ⅛ tsp (0.5 g) ground cloves, ¼ tsp (1 g) ground nutmeg, ½ tsp (2.5 g) table salt, ¼ tsp (1 g) freshly grated nutmeg, ½ tsp (2.5 g) vanilla extract
Pour the filling over the pecans in the bottom of the pie crust.
Gently lay foil over the phyllo crust edge to prevent it from cooking too quickly. Bake for 15 minutes at 425ºF (218ºC), then lower the temperature to 350ºF (177ºC) and bake for another 40–50 minutes.
Melt the butter over medium heat in a medium-sized pan.
¼ cup (57 g) unsalted butter
Next, stir in brown sugar, whipping cream, cinnamon, and vanilla.
¼ cup (53 g) packed light brown sugar, 3 tbsps (45 ml) heavy whipping cream, ¼ tsp (1 g) ground cinnamon, 1 tbsp (15 ml) vanilla extract
Stir and cook until it reaches a full boil, then reduce the heat and cook for three more minutes while stirring occasionally.
Remove from the heat, stir in the pecans, and toss in the bourbon. Set aside.
1 cup (120 g) coarsely chopped pecans, 1 tbsp (15 ml) bourbon
Remove the finished pie and allow it to cool for 10–15 minutes. Then, top with the praline topping. Allow the pie to cool fully before slicing.

Notes

Thaw phyllo in the fridge overnight for the best texture.
Keep phyllo covered with a damp towel at all times to prevent cracking.
Tent the edges with foil to prevent overbrowning during the first half of baking.
Use real pumpkin purée, not pumpkin pie filling.
Bourbon can be swapped for whiskey or rum.
Cool completely before slicing to preserve the pumpkin custard structure.

If you’re making this pumpkin praline pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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