Creamy pumpkin, caramel, and pecan blend in a decadent autumn pie, finished with a rich glaze and crunch.
# What You'll Need:
→ Pie Crust
01 - 1 pie crust (store-bought or homemade)
→ Pumpkin Filling
02 - 1 1/2 cups pumpkin puree
03 - 3/4 cup heavy cream
04 - 1/2 cup packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon vanilla extract
→ Caramel Pecan Topping
12 - 1 1/2 cups chopped pecans
13 - 1/2 cup unsalted butter
14 - 1/2 cup brown sugar
15 - 1/4 cup heavy cream
16 - 1/2 teaspoon vanilla extract
17 - 1/4 teaspoon sea salt
# How to make it:
01 - Preheat oven to 375°F (190°C). Arrange the pie crust in a pie dish, pressing gently into the base and sides. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove and let cool slightly.
02 - In a large mixing bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until the mixture is smooth and homogenous.
03 - Pour the filling into the partially baked pie crust and smooth the surface with a spatula. Bake at 375°F (190°C) for 40–45 minutes, or until set and a knife inserted in the center comes out clean. Allow to cool completely at room temperature.
04 - In a medium saucepan over medium heat, melt butter. Add brown sugar and stir continuously for 2–3 minutes until dissolved and bubbling.
05 - Pour in heavy cream, stirring continuously until the caramel thickens slightly, about 2–3 minutes. Remove from heat; add vanilla extract and sea salt, mixing well. Let the sauce cool for several minutes.
06 - Once the pie is fully cooled, spread the caramel sauce evenly over the surface. Sprinkle chopped pecans over the caramel, gently pressing them into the sauce.
07 - Refrigerate for at least 2 hours to set the caramel layer. Slice and serve chilled.
