Description
Pumpkin Pecan Caramel Pie is a decadent dessert that marries the smooth, spiced pumpkin filling with a crunchy, nutty pecan topping and a luscious caramel glaze. It’s a perfect blend of autumn flavors that’s sure to be a showstopper at any gathering.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 1/2 cups pumpkin puree
- 3/4 cup heavy cream
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- 1 1/2 cups pecans, chopped
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 375°F (190°C). Line a pie dish with the pie crust and press gently into the bottom and sides. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth.
- Pour the pumpkin mixture into the partially baked pie crust. Smooth the top with a spatula and bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. Let the pie cool completely at room temperature.
- While the pie cools, make the caramel topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the sugar has dissolved and the mixture starts to bubble.
- Add the heavy cream and stir continuously until the caramel thickens slightly (about 2-3 minutes). Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool for a few minutes.
- Once the pie has cooled, pour the caramel sauce over the top, spreading it evenly. Sprinkle the chopped pecans on top of the caramel, pressing them gently into the sauce.
- Chill the pie in the fridge for at least 2 hours before serving to allow the caramel to set. Serve chilled and enjoy!
Notes
- For a gluten-free option, use a gluten-free pie crust or make a homemade almond flour crust.
- If you prefer a firmer pie, add 1 tbsp of cornstarch to the filling mixture to help thicken it further.
- The pie can be made ahead of time and stored in the refrigerator for up to 3 days.
- For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg