Pumpkin Pecan Caramel Pie
A decadent fall-inspired dessert, Pumpkin Pecan Caramel Pie combines the creamy sweetness of pumpkin with a rich pecan topping and a drizzle of gooey caramel. Perfect for Thanksgiving, holiday dinners, or anytime you want a show-stopping treat!
Ingredients
- For the Pie Filling:
- 1 15 oz can pure pumpkin puree
- ¾ cup brown sugar packed
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup milk
- Pinch of salt
- For the Pecan Topping:
- 1 cup pecan halves
- ½ cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ¼ teaspoon vanilla extract
- Pinch of salt
- For the Caramel Drizzle:
- ½ cup brown sugar
- 2 tablespoons butter
- 2 tablespoons heavy cream
- Pinch of salt
- For the Pie Crust:
- 1 pre-made pie crust or homemade if preferred
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
- Make the Pumpkin Filling:
- In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, ginger, nutmeg, vanilla, heavy cream, milk, and salt. Whisk until smooth and fully combined.
- Prepare the Pie Crust:
- Pour the pumpkin filling into the pie crust. Smooth the top with a spatula and bake for 40–45 minutes, or until the filling is set but slightly jiggly in the center.
- Make the Pecan Topping:
- While the pie bakes, in a medium saucepan, melt butter over medium heat. Stir in granulated sugar, heavy cream, vanilla, and a pinch of salt. Bring to a simmer and cook for 3–5 minutes until thickened. Stir in pecans and set aside.
- Assemble and Bake:
- Once the pie has finished baking, remove it from the oven. Pour the pecan topping over the pumpkin filling and return the pie to the oven for an additional 10 minutes, or until the topping is bubbly and golden.
- Make the Caramel Drizzle:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and a pinch of salt. Let it simmer for 2–3 minutes until smooth and thickened.
- Cool and Serve:
- Allow the pie to cool to room temperature before drizzling with caramel. Slice and serve with whipped cream or vanilla ice cream, if desired.
Notes
- If you prefer a homemade crust, use your favorite pie dough recipe and blind-bake the crust for 10 minutes before adding the filling.
- The pecan topping can be prepared ahead of time and stored in the refrigerator until you're ready to use it.
- To make this recipe dairy-free, use coconut cream and a dairy-free pie crust.