Creamy Pumpkin Caramel Pie Recipe
Introduction
Pumpkin caramel pie combines the rich, creamy texture of pumpkin with the sweet depth of caramel for a delightful dessert. This rustic pie is perfect for autumn celebrations or any time you’re craving a comforting treat.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup pumpkin purée
- ½ cup caramel sauce
- 2 large eggs
- 1 teaspoon pumpkin pie spices (cinnamon, nutmeg, cloves)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the pumpkin purée, caramel sauce, eggs, and spices until smooth and well combined.
- Step 2: Pour the pumpkin and caramel filling into the prepared pie crust, spreading evenly.
- Step 3: Bake the pie for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Step 4: Let the pie cool completely before slicing to ensure clean cuts and the best flavor.
Tips & Variations
- For a deeper caramel flavor, swirl extra caramel sauce on top of the filling before baking.
- Use a homemade pie crust for a flakier texture, or a graham cracker crust for a crunchy twist.
- Add a pinch of ground ginger or allspice to the spices for a more complex flavor profile.
- Top with whipped cream or a sprinkle of toasted pecans before serving.
Storage
Store leftover pumpkin caramel pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave for about 20 seconds or serve chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this pie?
Yes, canned pumpkin purée works perfectly and offers consistent texture and flavor.
How do I prevent the crust from getting soggy?
Pre-baking the pie crust for 5-7 minutes before adding the filling can help keep it crisp. Also, make sure the filling isn’t too watery.
PrintCreamy Pumpkin Caramel Pie Recipe
This Pumpkin Caramel Pie is a decadent twist on the classic pumpkin pie, combining smooth pumpkin purée with rich caramel sauce for an indulgent dessert. The spiced filling bakes to a creamy consistency within a flaky pie crust, making it perfect for holiday celebrations or any cozy autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 pre-made or homemade pie crust (9-inch)
Filling
- 1 15-ounce can pumpkin purée
- 1/2 cup caramel sauce (homemade or store-bought)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup evaporated milk
Instructions
- Prepare the filling: In a large bowl, whisk together the pumpkin purée, caramel sauce, eggs, granulated sugar, and all the spices until smooth and well combined. Gradually stir in the evaporated milk until fully incorporated.
- Pour into crust: Place the pie crust into a 9-inch pie plate and pour the pumpkin caramel filling evenly into the crust, smoothing the top with a spatula.
- Bake until set: Preheat your oven to 350°F (175°C). Bake the pie for 55 to 65 minutes or until the filling is set around the edges but still slightly jiggly in the center. To prevent over-browning, cover the pie crust edges with foil halfway through baking if needed.
- Cool and serve: Allow the pie to cool completely on a wire rack. Refrigerate for at least 2 hours before serving to let the filling fully set. Serve chilled or at room temperature, optionally topped with whipped cream or extra caramel sauce.
Notes
- Use a well-chilled caramel sauce for an even consistency in the filling.
- If you prefer, make your own caramel sauce at home for better flavor control.
- You can substitute evaporated milk with heavy cream for a richer texture.
- To avoid a soggy crust, pre-bake the pie crust for 10 minutes before filling if desired.
- Store leftover pie covered in the refrigerator for up to 4 days.
Keywords: pumpkin pie, caramel dessert, autumn pie, holiday pie, spiced pumpkin pie
