Regular pumpkin pie is good but Salted Caramel Pumpkin Pie turns it into something people will ask you to make again next year. The little bit of salt keeps the filling from tasting one-note sweet, so the warm pumpkin and spice flavor actually gets to shine through instead of getting lost in sugar.
And the best part? This isn’t a fussy upgrade — it’s the same easy filling you already know how to make, just stirred together with caramel sauce you can grab right off the shelf.
Pumpkin pie has always been one of those desserts that makes the holidays feel extra special. I love taking this classic family favorite and adding a little salted caramel for a sweet and salty twist. It’s the kind of pie that brings everyone back for another slice.
If you enjoy caramel, you may also want to make Salted Caramel Apple Pie, Caramel Apple Cobbler or Caramel Apple Cupcakes.
Why You’ll 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.
- No Blind Baking Required – Just pour the filling into an unbaked crust and bake — no pre-baking the crust or fussing with pie weights
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 – Any jarred salted caramel sauce from your regular grocery store works great here — you don’t need anything fancy. If you can only find plain caramel sauce, just stir in an extra pinch of salt. Want to save a little money? Homemade salted caramel sauce costs just a few pantry staples and keeps in the fridge for weeks, so it’s worth making a batch if you bake with caramel often.
- 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.
How to know it’s ready: Give the pie a gentle nudge — the edges should look set and puffed slightly, while the very center still has a small jiggle, almost like firm Jell-O. It’ll finish setting up completely as it cools, so don’t wait for the center to look completely still or you’ll risk overbaking. If the whole pie still moves like liquid, give it a few more minutes.
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.
Is Salted Caramel Pumpkin Pie More Expensive to Make?
Barely. The only new ingredient here compared to a classic pumpkin pie is the salted caramel sauce, and a small jar goes a long way since you only need about half a cup. Grab one on sale during the holiday baking aisle rush, or make your own from pantry staples if you want to stretch your budget even further. Either way, you’re getting a fancier-tasting pie for just a little more than a plain one costs.
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.
Yes — whole milk or evaporated milk both work in a pinch. The filling will be slightly less rich and creamy than with heavy cream, but it will still set up just fine. This is a great swap if you’re already stocked up on milk for the holidays and don’t want to buy cream just for this recipe.
A cracked top is almost always from overbaking or cooling too fast — it doesn’t mean you did anything wrong with the flavor, and it’ll still taste great. To help prevent it next time, pull the pie as soon as the center jiggles slightly (see the tip above) and let it cool gradually on the counter instead of popping it straight into the fridge.
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
See how we calculate recipe costs.
Instructions
- Preheat the oven to 425°F. Place the unbaked 9-inch pie crust in a pie pan and crimp the edges. Refrigerate the crust while preparing the filling.
- In a small bowl, whisk together the brown sugar, white sugar, cinnamon, ginger, cloves, and nutmeg.
- In a large mixing bowl, beat the 2 eggs until lightly combined.
- Add the pumpkin puree, ½ cup salted caramel sauce, and 1¼ cups heavy whipping cream. Stir until well combined.
- Gradually add the sugar and spice mixture to the pumpkin mixture, stirring until smooth and fully incorporated.
- Pour the filling into the chilled pie crust, being careful not to overfill. Depending on the depth of your pie pan, you may have a small amount of filling left over.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for 40 to 45 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely, at least 2 hours.
- Serve chilled or at room temperature with additional caramel sauce and whipped cream or ice cream, if desired.
Can I freeze this pie? I love caramel and this just sounds delicious. there are sooo many ads on this page that some of them cover you recipe. They keep popping up all over and are very distracting when trying to read what you have written.
Yes, you can freeze this pie! Once it has cooled completely, wrap it tightly and freeze it. Thaw it overnight in the refrigerator before serving. I’m sorry the ads made the recipe difficult to read, and I appreciate your feedback.