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Pumpkin Pecan Caramel Pie

Category: Sweet Treats with the Perfect Crunch

This decadent dessert pairs velvety pumpkin filling with a buttery crust, topped with crunchy pecans and a luscious caramel glaze. Warm spices infuse the creamy center, while the nutty topping and golden caramel offer rich contrast and irresistible texture. Perfect for autumn celebrations, each slice delivers sweet, spiced, and nutty notes. Chill well to set the flavors, then serve as a centerpiece at festive gatherings. For extra flair, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Easily adaptable for gluten-free needs by swapping the crust. Make ahead for ease and enjoy a slice of autumn comfort.

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Updated on Tue, 20 May 2025 16:48:06 GMT
A slice of pumpkin pie is being held by a person. Save
A slice of pumpkin pie is being held by a person. | krispywithmia.com

This Pumpkin Pecan Caramel Pie is the ultimate dessert for cozy gatherings and autumn celebrations. The creamy spiced pumpkin base blends perfectly with a crunchy pecan topping, all finished with a golden caramel glaze. It brings that classic pumpkin pie warmth but with a sweet, nutty twist that leaves everyone reaching for seconds.

I remember the first time I made this pie for Friendsgiving—the caramel was still warm as I sprinkled the pecans on top and everyone raved for days. It quickly became a must on our autumn table.

Ingredients

  • Pie crust: It is the foundation of the pie. Choose a good quality store-bought crust for ease or make your own for extra flakiness.
  • Pumpkin puree: Use pure pumpkin for best flavor and smooth texture. Look for cans labeled 100% pumpkin, not pumpkin pie mix.
  • Heavy cream: Adds richness to the filling and ensures a silky consistency. Use fresh cream for a clean taste.
  • Brown sugar: Brings deep caramel notes that marry well with pumpkin. Opt for fresh, soft brown sugar instead of dried-out granules.
  • Granulated sugar: Balances the sweetness and helps with structure. Make sure it is fresh and free from clumps.
  • Eggs: Bind the filling and contribute to the creamy texture. Pasture-raised or farm-fresh eggs give that golden color.
  • Ground cinnamon: The main spice for warmth and aroma. Choose quality cinnamon for the best fragrance.
  • Ground nutmeg: Lends depth and a hint of nutty spice. Always use freshly ground if possible.
  • Ground ginger: Provides brightness and a little heat. Go for whole ginger and grate it fresh for extra zing.
  • Ground cloves: Intensifies the autumn warmth. Be careful not to overdo it as cloves are potent.
  • Vanilla extract: Balances all spices and smooths out flavors. Use pure vanilla extract for the richest aroma.
  • Pecans: The star of the topping. Lends a crunchy and nutty finish. Use whole pecans and chop just before topping for best flavor.
  • Unsalted butter: Used for creating a rich caramel. Always choose fresh unsalted butter for the cleanest taste.
  • Sea salt: Highlights sweetness and balances the caramel flavor. Use fine flaky sea salt for even distribution.

Step-by-Step Instructions

Prepare the Pie Crust:
Line a pie dish with the crust, pressing gently into all edges. Prick the bottom with a fork evenly and bake at 375°F for 10 minutes. This step ensures a crisp bottom and keeps the crust from getting soggy.
Make the Pumpkin Filling:
Whisk pumpkin puree, heavy cream, both sugars, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla until totally smooth and free from lumps. This sets up a silky custard when baked.
Fill and Bake:
Pour the filling into the warm crust. Smooth with a spatula and bake for 40 to 45 minutes. The edges should puff slightly while the center looks barely set. A knife inserted in the center should come out mostly clean. Let cool on the counter completely.
Make the Caramel Topping:
Melt butter over medium heat in a saucepan. Add brown sugar, stir constantly until dissolved and bubbling. Add heavy cream and keep stirring until thickish caramel forms. Remove from heat, stir in vanilla and sea salt. Let it cool for a few minutes before using.
Top the Pie:
Pour caramel over the fully cooled pie and spread gently with a spatula. Sprinkle chopped pecans over caramel, lightly pressing so they adhere well.
Chill and Serve:
Refrigerate for at least two hours so the caramel sets and flavors meld. Slice cold using a sharp knife. Serve straight from the fridge for tidy slices.
A pie with a crust and a filling of pecans. Save
A pie with a crust and a filling of pecans. | krispywithmia.com

My favorite part is the pecans. They toast up slightly under the caramel. I always reserve a few whole pecans to place right in the center before serving. My kids love helping with this step and claim the middle slice as soon as the pie gets cut.

Storage Tips

Cover the pie loosely with foil or plastic wrap and refrigerate. It will stay fresh for up to three days. If making ahead, chill the pie overnight so it sets well. Do not freeze as caramel may become gummy.

Ingredient Substitutions

  • Use coconut cream in place of heavy cream for a dairy-free option.
  • Try walnuts or hazelnuts in place of pecans for a different nut profile.
  • If gluten-free, use a quality store-bought or homemade almond flour crust.
  • Maple syrup can replace brown sugar in the caramel if needed.
A pie with a brown crust and a filling of pecans and chocolate. Save
A pie with a brown crust and a filling of pecans and chocolate. | krispywithmia.com

Serving Suggestions

Top slices with softly whipped cream for a classic touch. A scoop of vanilla ice cream also works for a decadent finish. For an elegant presentation, sprinkle extra cinnamon or dot with a few whole pecans right before bringing to the table.

A Slice of Pie History

Combining pumpkin and pecans pays tribute to two cornerstones of American dessert traditions. Layering caramel over the pecans adds southern flair reminiscent of old-fashioned turtle candies. This pie always draws praise for its beautiful layers and nostalgic flavors.

Recipe FAQs

→ How can I make the pie gluten-free?

Use a gluten-free pie crust or prepare an almond flour crust to accommodate dietary needs while maintaining a delicious base.

→ Can I prepare the dessert ahead of time?

Yes, it can be made and chilled up to three days in advance. Store in the refrigerator to keep the flavors and texture fresh.

→ What toppings go well with this pie?

For a delightful touch, serve with whipped cream or vanilla ice cream. The creamy accompaniments pair beautifully with the rich filling.

→ Is there a way to make the filling firmer?

For a thicker consistency, add one tablespoon of cornstarch to the filling mixture before baking. This will make the center more sliceable.

→ What is the best way to store leftovers?

Cover and refrigerate leftover slices. Enjoy chilled or let sit at room temperature briefly before serving for best texture.

Pumpkin Pecan Caramel Pie

Indulge in a spiced pumpkin dessert crowned with pecans and rich caramel for a memorable gathering.

Prep Time
30 min
Cook Time
55 min
Total Time
85 min
By: Mia Chen

Category: Desserts

Skill Level: Medium

Cuisine: American

Yield: 8 Serves

Diet Suitability: Vegetarian

Ingredients

→ Pie Crust

01 1 pie crust, store-bought or homemade

→ Filling

02 1 1/2 cups pumpkin puree
03 3/4 cup heavy cream
04 1/2 cup brown sugar, packed
05 1/4 cup granulated sugar
06 2 large eggs
07 1 tsp ground cinnamon
08 1/2 tsp ground nutmeg
09 1/4 tsp ground ginger
10 1/4 tsp ground cloves
11 1/2 tsp vanilla extract

→ Topping

12 1 1/2 cups pecans, chopped
13 1/2 cup unsalted butter
14 1/2 cup brown sugar
15 1/4 cup heavy cream
16 1/2 tsp vanilla extract
17 1/4 tsp sea salt

Steps

Step 01

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 from the oven and set aside to cool slightly.

Step 02

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.

Step 03

Pour the pumpkin mixture into the partially baked pie crust. Smooth the top with a spatula and bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. Let the pie cool completely at room temperature.

Step 04

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the sugar has dissolved and the mixture starts to bubble. Add the heavy cream and stir continuously until the caramel thickens slightly (about 2-3 minutes). Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool for a few minutes.

Step 05

Once the pie has cooled, pour the caramel sauce over the top, spreading it evenly. Sprinkle the chopped pecans on top of the caramel, pressing them gently into the sauce.

Step 06

Chill the pie in the fridge for at least 2 hours before serving to allow the caramel to set. Serve chilled and enjoy!

Notes

  1. For a gluten-free option, use a gluten-free pie crust or make a homemade almond flour crust.
  2. If you prefer a firmer pie, add 1 tbsp of cornstarch to the filling mixture to help thicken it further.
  3. The pie can be made ahead of time and stored in the refrigerator for up to 3 days.
  4. For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.

Tools You’ll Need

  • Pie dish
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Spatula

Allergen Info

Check every ingredient for potential allergens, and consult a health professional if unsure.
  • Contains gluten (if using regular pie crust)
  • Contains dairy (heavy cream, butter)
  • Contains nuts (pecans)

Nutrition Facts (Per Serving)

These details are approximate and shouldn’t replace professional advice.
  • Calories: 450
  • Fats: 25 g
  • Carbohydrates: 55 g
  • Proteins: 5 g