If you’re looking for the ultimate dessert to wow your guests at Thanksgiving—or just a cozy, comforting treat to make any day feel special—this Pumpkin Pecan Caramel Pie is your new best friend. Imagine the classic flavors of a creamy pumpkin pie, combined with the rich crunch of pecans, all topped off with a decadent, gooey caramel sauce. It’s the dessert you never knew you needed but will want to make again and again.

I love this pie because it hits all the right notes—spiced pumpkin filling, buttery pecans, and that luscious caramel that ties everything together. It’s the perfect balance of texture and flavor, and honestly, it’s so easy to make. Whether you’re planning a holiday feast or just need a showstopper for a dinner party, this pie will be the star of the table. Trust me, you’ll be getting requests for the recipe!

Why You’ll Love This Recipe:

Rich, comforting flavors – A mix of pumpkin, pecans, and caramel that’s perfectly balanced.
Simple ingredients – You don’t need anything too fancy to make this pie come together.
Easy to prep – While it looks fancy, the steps are straightforward and simple.
Perfect for fall – It’s got all the cozy, seasonal flavors we crave in autumn.
Two desserts in one – The pie combines the best of pumpkin pie and pecan pie, all in one slice.
Make-ahead friendly – Perfect for prepping ahead of time so you can enjoy the day without stress.

Ingredients You’ll Need:

For the crust:

Pre-made pie crust – Store-bought makes this recipe so much easier (but homemade works, too).
Sugar – Just a little sugar in the crust to give it some sweetness.

For the pumpkin filling:

Canned pumpkin puree – The key to a smooth, velvety filling. Don’t use pumpkin pie filling (it’s already spiced and sweetened).
Eggs – They help set the filling and give it that creamy texture.
Heavy cream – Adds richness and smoothness to the filling.
Brown sugar – For that deep, molasses-like sweetness.
Ground cinnamon, nutmeg, and ginger – Classic pumpkin pie spices to bring warmth and flavor.
Vanilla extract – Adds a touch of depth and sweetness.
Salt – A pinch brings out all the flavors.

For the pecan topping:

Pecans – Roughly chopped for texture and crunch.
Butter – Adds richness and helps bind the pecans together.
Maple syrup – For a sweet, autumn-inspired flavor that pairs beautifully with the pecans.
Brown sugar – To create a caramelized topping.
Vanilla extract – For that sweet, comforting aroma.

For the caramel sauce:

Granulated sugar – The base of the caramel.
Butter – For a smooth, creamy caramel.
Heavy cream – Adds richness and helps the caramel sauce come together.
Vanilla extract – A little splash for flavor.

(Note: A full list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). If you’re using a store-bought crust, gently press it into a pie dish and set it aside. You can lightly sprinkle the crust with sugar for a bit of sweetness, if you like. No need to bake the crust yet—just prep it and move on to the filling.

Step 2: Make the pumpkin filling
In a large bowl, whisk together the canned pumpkin, eggs, heavy cream, brown sugar, cinnamon, nutmeg, ginger, vanilla, and salt. Keep whisking until everything is smooth and fully combined. You’ll want a nice, thick, but pourable consistency.

Step 3: Pour the filling into the crust
Carefully pour the pumpkin mixture into the prepared pie crust. Use a spatula to smooth out the top if needed. Bake the pie at 350°F (175°C) for 40–45 minutes, or until the filling is set and a knife inserted into the center comes out clean. The filling will puff up a little while baking, but it should firm up nicely as it cools.

Step 4: Make the pecan topping
While the pie bakes, prepare the pecan topping. In a saucepan over medium heat, melt the butter. Once melted, add the chopped pecans, maple syrup, and brown sugar. Stir it all together and cook for about 3–5 minutes, until the sugar has dissolved and the mixture is thickened. Remove from heat and stir in the vanilla extract.

Step 5: Add the pecan topping to the pie
Once the pie has finished baking and has cooled for about 10 minutes, spoon the pecan mixture evenly over the pumpkin filling. Gently press the pecans down into the filling a bit so they stick. Return the pie to the oven for an additional 10–12 minutes to bake the pecan topping.

Step 6: Make the caramel sauce
While the pie cools, make the caramel sauce. In a small saucepan, melt the granulated sugar over medium heat. Stir occasionally until the sugar is fully melted and turns a deep amber color. Be careful not to burn it! Once melted, add the butter and stir until smooth. Gradually pour in the heavy cream and continue stirring until you have a thick, smooth caramel sauce. Remove from heat and stir in the vanilla extract.

Step 7: Cool and drizzle
Let the pie cool to room temperature. Once cooled, drizzle the warm caramel sauce over the pecan topping. You can add as much or as little as you want. Slice and serve!

Helpful Tips:

Make-ahead
You can make the pie up to a day ahead! Just store it in the fridge after it’s completely cooled. The caramel sauce can also be made ahead of time and stored in the fridge. Just warm it up slightly before drizzling over the pie.

Substitutions

You can substitute half of the heavy cream in the filling with evaporated milk for a slightly lighter option.
If you’re not a fan of maple syrup, you can swap it for honey or more brown sugar in the pecan topping.

How to store leftovers
Cover and store leftover pie in the fridge for up to 3-4 days. The caramel sauce may harden in the fridge, so simply warm it up slightly before serving.

Can I make this ahead of time?
Yes! This pie is a great make-ahead dessert. You can prepare it the day before and store it in the fridge. Just drizzle the caramel sauce on top before serving for the freshest flavor.

Can I freeze it?
While the pie is best served fresh, you can freeze the baked pie (without the caramel sauce) for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight, then drizzle the caramel on top just before serving.

Preparation Time:

Prep time: 25 minutes
Cook time: 55–60 minutes
Total time: 1 hour 20 minutes
Yields: 8-10 servings (depending on how big you slice it)

This Pumpkin Pecan Caramel Pie has quickly become a favorite in my dessert rotation. It’s got all the flavors of fall—creamy pumpkin, buttery pecans, and luscious caramel—wrapped up in a beautiful pie that’ll impress anyone who takes a bite.

Give it a try, and let me know what you think! This pie is a total crowd-pleaser, and I’d love to hear how it turns out for you. Whether you make it for Thanksgiving, a special gathering, or just because, it’s sure to be a hit!