Make Salted Caramel Pumpkin Pie for the perfect dessert this holiday season. Enjoy all the flavors of pumpkin pie with decadent salted caramel. This is sure to be a crowd pleaser.
Holiday baking is a great time for my kids and I to bake our favorite desserts. Whether we are making Thanksgiving Dessert Recipes or Christmas Dessert Recipes, I love this special time with them.
If you enjoy caramel, you might also want to make this Salted Caramel Apple Pie, Caramel Apple Cobbler or Caramel Apple Cupcakes.
If you love pumpkin, try Pumpkin Whoopie Pies.
Table of Contents
Why We Love this Recipe:
Pumpkin Pie is such a classic recipe and we just took it up a level. There is so much delicious salted caramel in this pie. Each bite is rich and so delicious.
The creamy texture and amazing warm flavor makes this the perfect pie for Thanksgiving. The ingredients are simple and combine easily in a bowl. Classic pumpkin pie is a must for the holidays, but it is always to fun to put a twist and impress your guest.
This baked pie is even better top it all off with a dollop of whipped cream. It is extremely rich and decadent but so delicious.
Ingredients:
- Pie Crust, unbaked
- Brown sugar
- White sugar
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Nutmeg
- Large Eggs
- Pumpkin puree
- Salted Caramel Sauce
- Heavy Whipping Cream
For the full list of ingredients and recipe, scroll to the bottom to see recipe card.
Variations Ideas:
- Pie Crust – We used store bought but feel free to make your own pie crust. Either option is great.
- Spice – We love the combination of the warm spices of cinnamon, ginger, cloves and nutmeg but feel free to change.
Step by Step Instructions:
Step 1 – Set the oven to 425 degrees F and place the pie crust in a 9 inch pie dish. Crimp the edges of the pie crust in the pie plate and place in the refrigerator while you prepare the pie filling.
Step 2 – In a small bowl combine sugars and the seasonings.
Step 3 – Beat the eggs then stir in pumpkin puree, salted caramel sauce and the heavy cream in the large bowl. Then slowly add in the dry ingredients (sugar mixture).
Step 4 – Pour the filling into the pie dough until it’s poured to the top. Do not overfill. You might have leftover pie filling depending on the depth of your pie pan.
- Step 5 – Then bake for 15 minutes at 425 degrees F. Reduce heat to 350°F and bake an additional 40-45 minutes until the center is mostly set. It will still be slightly jiggly.
- Step 6 – Cool on a baking rack until completely cooled (at least 2 hours). Then served topped with more caramel sauce and whipped cream or ice cream based on your preference. Enjoy!
Expert Tips:
- Pumpkin Puree. Make sure that you are using the correct type of pumpkin. You do not want to use pumpkin pie filling as it has pumpkin pie spice and other ingredients already added.
- Cooking the pie. Keep a check on the pie crust so it does not get too brown while cooking. You can cover the crust with foil or a pie shield if needed.
- Baking sheet. You can place the pie on a baking sheet in the oven. This will catch any spills if the pie is full. Another tip is to line the sheet with foil to make cleanup really easy.
- Salted Caramel. Feel free to use your favorite brand of caramel sauce. If you can’t find one with salt, just add sea salt to the top of the pie when garnishing.
- Allow to cool. The pie needs to cool for at least 2 hours before serving. I prefer to make this the night before.
Topping ideas:
When serving this pie, we like to make a topping bar with all of our favorite toppings. These are some of our favorite toppings. Feel free to use your own.
- Whipped Cream
- Vanilla Ice Cream
- Salted Caramel Sauce
How to Cut the Pie:
It helps to score the pie crust with a serrated knife. Then cut the pie into slices. You will need a sharp knife to ensure clean slices.
Wipe the knife off after every slice. This will remove excess pie and help to keep each slice looking clean.
Frequently Asked Questions:
Refrigerate any leftover pie covered for up to 5 days. We recommend covering with plastic wrap or wax paper.
Since this pie needs time to cool, we recommend making it the night before serving.
Yes, this type of pie freezes really well. First, allow pie to cool on a wire rack. Then wrap a couple of times with plastic wrap. Then wrap in foil. Freeze up to 1 month. Thaw and serve when ready to enjoy. See Can you freeze pumpkin pie for more tips.
More Easy Pie Recipes:
We love hearing from you. If you make this Salted Caramel Pumpkin Pie Recipe, leave a comment or a star review.
Salted Caramel Pumpkin Pie
Ingredients
- 1 pie crust unbaked 9 inch
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 2 eggs
- 15 ounces pumpkin puree
- 1/2 cup Salted Caramel Sauce
- 1 1/4 cup Heavy Whipping Cream
Instructions
- Preheat the oven to 425 degrees F and place the pie crust in a 9 inch pie pan. Crimp the edges of the pie crust and place in the refrigerator while you prepare the pie filling.
- In a small bowl combine sugars and the seasonings.
- In a large bowl, beat eggs then stir in pumpkin puree, salted caramel sauce and the heavy whipping cream. Then slowly add in the dry ingredients (sugar mixture).
- Pour the filling into the pie crust until it’s poured to the top. Do not overfill. You might have leftover pie filling depending on the depth of your pie pan. Then bake for 15 minutes at 425 degrees F. Reduce heat to 350°F and bake an additional 40-45 minutes until the center is mostly set (still slightly jiggly).
- Cool on a baking rack until completely cooled (at least 2 hours). Then served topped with more caramel sauce and whipped cream or ice cream based on your preference. Enjoy!
