Description
A silky Pumpkin Caramel Pie elevated with buttery salted caramel swirls. The rich caramel adds depth and balance, transforming a classic into a show-stopping holiday dessert that’s simple to make and unforgettable to serve.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tbsp light brown sugar
- ¼ tsp salt
- 15 oz pumpkin purée (1 can)
- 3 large eggs
- 1 cup heavy cream
- ¾ cup light brown sugar, packed
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- ½ cup heavy cream
- 1 tsp sea salt
- Whipped cream
- Extra caramel drizzle
- Candied pecans
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, brown sugar, and salt until combined. Press mixture firmly into bottom and sides of 9-inch pie pan. Bake 10 minutes until lightly golden. Cool completely.
- In a heavy-bottomed saucepan, melt sugar over medium heat without stirring. Once amber, whisk in butter, then slowly add cream (mixture will bubble). Stir until smooth. Remove from heat and mix in sea salt. Let cool until thick but pourable; reserve ½ cup for swirling.
- Whisk pumpkin purée and eggs until smooth. Add heavy cream and brown sugar; whisk well. Stir in cinnamon, nutmeg, ginger, cloves, salt, and vanilla. Mix until fully combined and lump-free.
- Pour filling into cooled crust. Add spoonfuls of reserved caramel on top. Swirl gently with a knife in figure-eight motions—do not overmix.
- Bake at 350°F for 50–55 minutes. Edges should be set; center should jiggle slightly. Cool on wire rack for 3–4 hours.
- Refrigerate at least 2 hours (overnight ideal) before slicing. Serve chilled or at room temperature with whipped cream and extra caramel.
Notes
- Use fresh pumpkin purée for best flavor.
- Store leftovers in the refrigerator.
- Top with candied pecans for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg