Save Pumpkin Pecan Caramel Pie is a decadent dessert that marries smooth spiced pumpkin filling with a crunchy nutty pecan topping and a luscious caramel glaze. It is a perfect blend of autumn flavors that is sure to be a showstopper at any gathering.
The first time I baked this pie for my family, the aroma of caramel and spices quickly filled our home, making everyone eager for dessert. Each slice disappeared fast, with requests for seconds at every gathering since.
Ingredients
- Pie Crust: 1 pie crust (store-bought or homemade)
- Filling: 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
- Topping: 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
- Prepare the Crust:
- 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 and set aside to cool slightly.
- Make the Filling:
- In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth.
- Bake the Pie:
- Pour the pumpkin mixture into the partially baked crust. Smooth the top and bake 40-45 minutes until set and a knife inserted into the center comes out clean. Let cool completely at room temperature.
- Prepare the Caramel Topping:
- While pie cools, melt butter in a medium saucepan over medium heat. Stir in brown sugar and cook 2-3 minutes until dissolved and bubbling.
- Finish the Caramel:
- Add heavy cream and stir until caramel thickens slightly, about 2-3 minutes. Remove from heat, stir in vanilla extract and sea salt. Let cool several minutes.
- Assemble and Chill:
- Once cooled, pour caramel sauce over top and spread evenly. Sprinkle chopped pecans over caramel, pressing gently. Chill in fridge at least 2 hours before serving to set the caramel. Serve chilled and enjoy.
Save This pie was the centerpiece of our autumn dinner, with my daughter helping to drizzle caramel and sprinkle pecans on top. Sharing slices together with whipped cream made for a cozy family evening.
Required Tools
Pie dish, medium saucepan, mixing bowls, whisk, spatula
Allergen Information
Contains gluten (if using regular crust), dairy (heavy cream, butter), and nuts (pecans). Always double-check labels for allergens.
Nutritional Information
Per serving: Calories 450, Total Fat 25 g, Carbohydrates 55 g, Protein 5 g
Save Serve with whipped cream or ice cream for extra indulgence. This pie is sure to impress everyone from your holiday guests to weeknight family dinners.
Recipe Questions & Answers
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree adds depth of flavor and is a great substitute for canned.
- → Is there a gluten-free option?
Swap in gluten-free pie crust or homemade almond flour crust to suit dietary needs.
- → How do I store leftovers?
Keep the pie covered in the fridge for up to three days. Chilling maintains the caramel and texture.
- → Can I prepare this dessert ahead?
Absolutely! It’s perfect for making ahead and tastes even better after chilling.
- → What can I serve on top?
Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.