Pumpkin Pecan Caramel Pie (Print Version)
Indulge in a spiced pumpkin dessert crowned with pecans and rich caramel for a memorable gathering.
# 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:
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.
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.
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.
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.
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.
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:
01 -
For a gluten-free option, use a gluten-free pie crust or make a homemade almond flour crust.
02 -
If you prefer a firmer pie, add 1 tbsp of cornstarch to the filling mixture to help thicken it further.
03 -
The pie can be made ahead of time and stored in the refrigerator for up to 3 days.
04 -
For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.