Description
Pumpkin pecan caramel pie combines a buttery flaky crust, creamy spiced pumpkin filling, toasted crunchy pecans, and luscious caramel sauce for a rich, festive dessert perfect for holidays or any special occasion. This pie delivers a harmonious blend of balanced sweet, nutty, and warm autumn flavors with an irresistible texture contrast.
Ingredients
Units
Scale
Pie Crust
- 1 9-inch pre-made or homemade pie crust
Pumpkin Filling
- 1 15–ounce can pumpkin puree (or homemade pumpkin puree)
- 3/4 cup brown sugar
- 2 large eggs
- 3/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 teaspoon vanilla extract
Pecans
- 1 cup pecans, toasted
Caramel Sauce
- 1/2 cup caramel sauce (homemade or store-bought)
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). If using store-bought crust, allow it to come to room temperature. Fit the crust into a 9-inch pie pan and gently prick the bottom with a fork to prevent bubbles. Blind-bake for 10 minutes to set the base before adding the filling.
- Toast the Pecans: While the crust bakes, spread pecans evenly on a baking sheet and toast in the oven for about 8 minutes or until fragrant. Toasting enhances flavor and adds crunch.
- Make the Pumpkin Filling: In a large bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Whisk in eggs, heavy cream, and vanilla extract until smooth and evenly blended to create a creamy filling.
- Assemble the Pie: Pour half of the pumpkin filling into the pre-baked pie crust. Layer toasted pecans evenly over the filling, then drizzle half of the caramel sauce on top. Carefully pour the remaining pumpkin filling over the pecans and smooth the surface.
- Bake to Perfection: Bake the pie at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center and the crust is golden brown. The caramel sauce will be bubbling around the edges. Cool completely before adding a final drizzle of caramel sauce on top.
Notes
- Blind-baking the crust prevents sogginess from the moist pumpkin filling.
- Use freshly ground cinnamon and nutmeg for the best flavor.
- Avoid overbaking to keep the filling creamy and slightly jiggly.
- Thoroughly toast pecans to bring out their natural oils and flavor.
- Add caramel drizzle after baking to avoid burning and preserve its rich taste.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg