Betty Crocker's Praline Pumpkin Pie and chef Paul Bergeron's Pumpkin Pecan Praline Pie are examples of recipes for pumpkin praline pie. Additionally, Emeril's Thanksgiving Contest Winning Pie is a praline pumpkin pie recipe.
To make Betty Crocker's recipe, start by mixing 1 cup of flour and a 1/4 teaspoon of salt in a medium bowl. Add in 1/3 cup of shortening with a pastry blender. Sprinkle this mixture with 2 or 3 tablespoons of cold water and mix with a fork until all the flour is moist.
Ball up the dough and roll it out on a floured surface then wrap it in plastic and refrigerate it for 45 minutes. Pre-heat the oven to 425 degrees Fahrenheit and roll dough into an 11-inch round. Place it in a 9-inch pie plate and press it into the edges, trimming the overhang to 1 inch from rim of the plate. Flute as desired.
Beat 2 eggs, 1/2 cup of brown sugar, 1 can of pumpkin, 1 can of evaporated milk and a 1/2 teaspoon of salt in a medium bowl. Add in 1 teaspoon of cinnamon, 1/2 teaspoon of ginger and 1/4 teaspoon of cloves. Pour this mixture into the pie plate and bake it for 15 minutes.
Mix 1/3 cup brown sugar, 1/3 cup chopped pecans, 1 tablespoon of softened butter and 1/2 teaspoon of cinnamon in another bowl to create the topping. Turn the oven temperature down to 350 degrees and bake the pie for another 35 minutes. Sprinkle the topping mixture over the pie and bake for another 10 minutes. Cover and store them in refrigerator for four hours after baking.
Chef Paul Bergeron's recipe is very similar, but requires nutmeg in addition to ginger, cinnamon and cloves. Additionally, this recipes uses heavy cream and four eggs instead of two.