Creamy Pumpkin Praline Pie

Praline makes these cheesecake like pumpkin pie extra special.

Quick Facts

Prep Time: 25 minutes
Cool Time: 30 minutes
Bake Time: 60 to 70 minutes
Yield: 8 servings



  • 1/4 cup butter
  • 1/3 cup Karo® Dark Corn Syrup
  • 1/4 cup brown sugar
  • 1 cup roughly chopped pecans

Creamy Pumpkin Pie

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 tablespoon Argo® Corn Starch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 (9-inch) deep dish unbaked pie crust


  1. To make Praline: Heat butter in a large skillet over medium heat. Add corn syrup, brown sugar and pecans. Stirring constantly, cook 7 to 9 minutes, until pecans being to brown. Pour mixture onto parchment paper and spread thinly. Let cool at least 30 minutes. Crumble or chop into small pieces; set aside. Note: Praline can be made ahead and store in tightly covered container.
  2. To make Creamy Pumpkin Pie: Preheat oven to 350°F. Beat cream cheese in a large bowl with electric mixer until creamy. Add pumpkin, corn syrup and brown sugar; beat well. Add eggs, one at a time, beating just until blended. Add corn starch, cinnamon, nutmeg, allspice, salt and vanilla; beat until blended. Fold in prepared praline mixture. Place pie crust on a baking sheet. Pour pumpkin mixture into pie crust.
  3. Bake 60 to 70 minutes or until knife inserted in center of pie comes out clean. Cool and serve with cinnamon whipped cream.