Description
This Pumpkin Pecan Caramel Pie is a decadent fall dessert featuring a creamy, spiced pumpkin filling baked in a flaky pie crust, topped with a rich homemade caramel sauce and toasted pecans. Perfect for holiday gatherings or cozy autumn nights, this pie combines classic pumpkin pie flavors with a luscious caramel pecan topping.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Pumpkin 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
Caramel 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 Pie Crust: Preheat the oven to 375°F (190°C). Line a pie dish with the pie crust, pressing it gently into the bottom and sides. Prick the bottom of the crust with a fork to prevent bubbling and bake for 10 minutes. Remove from the oven and let it cool slightly.
- Mix the Pumpkin Filling: 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 and well combined.
- Fill and Bake the Pie: Pour the pumpkin filling into the partially baked pie crust, smoothing the top with a spatula. Bake the pie for 40-45 minutes until the filling is set and a knife inserted in the center comes out clean. Remove from the oven and allow the pie to cool completely at room temperature.
- Prepare the Caramel Sauce: While the pie cools, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes, until the sugar dissolves and the mixture begins to bubble.
- Finish the Caramel: Add the heavy cream and stir continuously for 2-3 minutes until the caramel thickens slightly. Remove from heat, then stir in the vanilla extract and sea salt. Allow the caramel to cool for a few minutes.
- Assemble the Pie: Once the pie has cooled, pour the caramel sauce evenly over the top. Sprinkle the chopped pecans evenly on top, pressing them gently into the caramel sauce to adhere.
- Chill the Pie: Refrigerate the pie for at least 2 hours to set the caramel topping. Serve chilled for the best flavor and texture. Enjoy your delicious pumpkin pecan caramel pie!
Notes
- You can use a store-bought or homemade pie crust depending on your preference.
- Ensure the pumpkin filling is fully set before removing from the oven to avoid a runny texture.
- Use fresh pecans for optimal flavor and crunch.
- For easier slicing, chill the pie well before serving so the caramel topping firms up.
- Leftover pie can be refrigerated for up to 3 days, covered.
