Description
This Pumpkin Pecan Caramel Pie combines creamy pumpkin filling with a rich pecan caramel topping for a decadent fall dessert. A partially baked pie crust is filled with a smooth pumpkin custard, then baked to set. The luscious caramel sauce made with butter, brown sugar, and cream is poured over the cooled pie and adorned with crunchy pecans, creating a perfect balance of flavors and textures. Chill before serving for the best experience.
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
- Preheat and bake the crust: Preheat the oven to 375°F (190°C). Line a pie dish with the pie crust, pressing gently into the bottom and sides. Prick the bottom of the crust with a fork to prevent bubbling. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.
- Prepare pumpkin filling: In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract until the mixture is smooth and well combined.
- Fill and bake the pie: Pour the pumpkin mixture into the partially baked pie crust. Smooth the top with a spatula. Bake the pie for 40 to 45 minutes, or until the filling is set and a knife inserted into the center comes out clean. Once baked, let the pie cool completely at room temperature.
- Make the caramel sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and cook for 2 to 3 minutes, until the sugar dissolves and the mixture begins to bubble slightly.
- Finish the caramel sauce: Add the heavy cream to the saucepan and stir continuously. Cook for another 2 to 3 minutes until the caramel thickens slightly. Remove from heat and stir in the vanilla extract and sea salt. Let the caramel sauce cool for a few minutes.
- Top the pie: Pour the cooled caramel sauce evenly over the cooled pumpkin pie. Sprinkle the chopped pecans on top, pressing them gently into the caramel so they adhere well.
- Chill before serving: Refrigerate the pie for at least 2 hours to allow the caramel topping to set firmly. Serve chilled and enjoy the perfect blend of pumpkin, pecan, and caramel flavors.
Notes
- Use fresh homemade pie crust or store-bought for convenience.
- Allow the pie to cool completely before adding caramel to prevent melting.
- Make sure caramel sauce cools slightly before pouring to avoid it soaking into the pie crust.
- Chilling the pie helps the caramel set and makes for easier slicing.
- For a nuttier flavor, toast pecans lightly before chopping.
- Store leftovers covered in the refrigerator for up to 3 days.
