Description
This indulgent Pumpkin Caramel Pie blends creamy pumpkin filling with rich homemade caramel sauce, nestled in a flaky pie crust. Perfectly spiced with cinnamon and nutmeg, this dessert captures the essence of autumn and delivers a luscious treat for any pumpkin lover.
Ingredients
Scale
Pie Crust
- 1 each Pie Crust (Store-bought or homemade)
Pumpkin Filling
- 1 can Canned Pumpkin Puree (100% pumpkin puree, about 15 oz)
- 3/4 cup Brown Sugar (Dark brown sugar recommended)
- 1 teaspoon Cinnamon (Freshly ground)
- 1/4 teaspoon Nutmeg (Freshly grated)
- 1/4 teaspoon Sea Salt (To balance sweetness)
Caramel Sauce
- 1 cup Granulated Sugar (For melting)
- 1/2 cup Heavy Cream (Room temperature)
- 4 tablespoons Unsalted Butter (High-quality, cubed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking of the pie.
- Prepare Pie Crust: Roll out your pie crust and fit it carefully into a 9-inch pie dish. Trim any excess dough around the edges for a neat finish.
- Blind Bake the Crust: Place parchment paper and weights (like dried beans or pie weights) into the crust and bake for about 15 minutes until the crust is lightly golden. Remove the weights and parchment paper afterward.
- Make Pumpkin Filling: In a mixing bowl, whisk together canned pumpkin puree, dark brown sugar, freshly ground cinnamon, freshly grated nutmeg, and sea salt until smooth and combined.
- Prepare Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally, until it reaches a rich amber color. Carefully whisk in room temperature heavy cream and cubed unsalted butter until smooth and well combined.
- Assemble Pie: Pour the pumpkin filling evenly into the pre-baked pie crust. Drizzle the warm caramel sauce on top and use a knife to swirl the caramel through the pumpkin filling for an artistic finish.
- Bake the Pie: Place the assembled pie in the oven and bake for 30-35 minutes. The filling should be set but still slightly jiggly in the center when done.
- Cool and Serve: Allow the pie to cool completely at room temperature before slicing to ensure clean cuts. Serve with whipped cream or extra caramel sauce if desired for added decadence.
Notes
- Using room temperature heavy cream helps prevent the caramel from seizing when added to melted sugar.
- Be cautious when melting sugar as caramel can burn quickly; keep an eye on the color and remove from heat immediately once amber.
- Blind baking the crust ensures it stays crisp and doesn’t become soggy from the moist filling.
- For a homemade crust, a traditional buttery pie dough works best for flaky results.
- Let the pie cool completely before slicing to allow the filling to set properly and avoid runny slices.
