This Salted Caramel Pumpkin Pie combines a classic spiced pumpkin filling with a rich, buttery salted caramel topping. Creamy, sweet, and perfectly autumn-flavored, it’s an irresistible dessert for the holidays or any cozy fall gathering.
This Salted Caramel Pumpkin Pie takes the classic pumpkin pie to the next level with a luscious layer of rich, buttery salted caramel on top. The creamy, spiced pumpkin filling pairs perfectly with the sweet-salty caramel, creating a decadent dessert that’s full of flavor and perfect for autumn gatherings or holiday celebrations.
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.
What's in this post: Salted Caramel Pumpkin Pie Recipe
Why We Love This Recipe
- Decadent Flavor: The combination of spiced pumpkin and rich salted caramel creates a perfectly balanced sweet and savory dessert.
- Creamy Texture: Smooth, custardy pumpkin filling makes every bite melt in your mouth.
- Eye-Catching Presentation: The caramel topping adds a beautiful, glossy finish that looks impressive on any dessert table.
- Holiday Favorite: A festive twist on traditional pumpkin pie that’s perfect for Thanksgiving, fall gatherings, or special occasions.
- Easy to Make: Uses familiar ingredients with simple steps, making it approachable for both beginner and experienced bakers with minimum total time.
Ingredients
- Pie Crust, unbaked – Provides a buttery, flaky base for the pumpkin filling.
- Brown Sugar – Adds depth and a subtle molasses flavor to the filling.
- White Sugar – Sweetens the pumpkin mixture while balancing the spices.
- Ground Cinnamon – Brings warmth and classic pumpkin pie flavor.
- Ground Ginger – Adds a gentle, spicy kick to the custard.
- Ground Cloves – Provides aromatic warmth that complements the other spices.
- Nutmeg – Enhances the overall spiced flavor of the pie.
- Large Eggs – Bind the filling together and give it structure.
- Pumpkin Puree – The star ingredient, providing a creamy, rich base for the custard.
- Salted Caramel Sauce – Sweet and slightly salty topping that elevates the pie.
- Heavy Whipping Cream – Adds richness and creaminess to the caramel and filling.
For the full list of ingredients and recipe, scroll to the bottom to see recipe card.
Variations
- Chocolate Drizzle: Add a drizzle of melted chocolate over the caramel for an extra decadent twist.
- Gingerbread Crust: Use a gingerbread or gingersnap crust instead of a traditional pie crust for added spice and flavor.
- Pecan Topping: Sprinkle chopped toasted pecans over the caramel for a crunchy texture.
- Mini Pies or Tarts: Make individual-sized pies or tarts for a fun, single-serving dessert option.
- Maple Caramel: Substitute some of the sugar in the caramel with pure maple syrup for a deeper, richer flavor.
- Whipped Cream: Serve with a dollop of Homemade Whipped Cream or a cinnamon-spiced whipped cream for extra indulgence.
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 whisk 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!
Tips And Tricks
- 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 Suggestions
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
- No Churn 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 and 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!
