Salted Caramel Pumpkin Pie
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.
Servings: 8
Calories: 367kcal
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!
Notes
This pie can easily be made the night before serving. Refrigerate any leftover pie covered for up to 5 days.
Nutrition
Calories: 367kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 83mg | Sodium: 169mg | Potassium: 212mg | Fiber: 2g | Sugar: 31g | Vitamin A: 8892IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg
