How to Make a Caramel Pumpkin Pie That Will Wow Your Guests?

If you are looking for a dessert that will impress your family and friends this Thanksgiving, look no further than this caramel pumpkin pie recipe. This pie combines the classic flavors of pumpkin and spices with a decadent layer of salted caramel sauce, creating a rich and creamy filling that is baked in a flaky crust. The result is a pie that is sweet, salty, spicy, and utterly delicious.

What You Need to Make Caramel Pumpkin Pie?

To make this caramel pumpkin pie, you will need the following ingredients:

• Pie crust: You can use a homemade or store-bought pie crust for this recipe. If you want to make your own, you can follow this easy pie crust recipe¹
  , which makes two crusts. You can freeze the other one for later use or make another pie.
• Pumpkin puree: Make sure you use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. You can find canned pumpkin puree in the baking aisle of most grocery stores.
• Brown sugar: This adds sweetness and depth to the pumpkin filling.
• Eggs: You will need two large eggs to bind the filling together.
• Salt: A pinch of salt enhances the flavors of the pie.
• Spices: You will need cinnamon, ginger, nutmeg, and cloves to give the pie a warm and cozy taste.
• Vanilla extract: This adds a touch of vanilla flavor to the filling.
• Heavy cream: This makes the filling rich and smooth.
• Salted caramel sauce: This is the secret ingredient that takes this pie to the next level. You can make your salted caramel sauce by following this simple recipe, or you can use a store-bought one. We recommend Trader Joe’s brand, which has a thick and smooth consistency. Avoid using thin caramel ice cream toppings, as they are not the same.

How to Make Caramel Pumpkin Pie?

To make this caramel pumpkin pie, follow these steps:

1. Preheat oven to 375°F and place a baking sheet on the lower rack.
2. Roll out the pie dough into a 12-inch circle on a lightly floured surface. Carefully transfer it to a 9-inch pie pan that is 1 ½ inches deep. Gently fit the dough into the pan and trim the excess. Crimp the edges with your fingers or a fork. Place the crust in the freezer for 20 to 30 minutes.
3. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. This is called blind baking, and it prevents the crust from shrinking and becoming soggy. Bake the crust for 15 minutes, then remove the paper and weights and bake for another 10 minutes, until lightly golden. Let the crust cool slightly on a wire rack.
4. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, salt, spices, and vanilla extract until well combined. Slowly whisk in the heavy cream until smooth.
5. Pour the salted caramel sauce over the bottom of the pie crust and spread it evenly with a spatula. Make sure the caramel covers the entire surface of the crust.
6. Pour the pumpkin filling over the caramel layer and spread it gently with a spatula. Make sure the filling covers the caramel completely.
7. Place the pie on the preheated baking sheet and bake for 55 to 60 minutes, until the filling is puffed around the edges and just set in the center. It should still jiggle slightly when you shake the pan. If the crust starts to brown too much, you can cover it with foil or a pie shield.
8. Let the pie cool completely on a wire rack, for about 2 hours. The pie will continue to set as it cools. Refrigerate the pie until ready to serve, or overnight for best results.
9. Serve the pie cold or at room temperature, with whipped cream and more caramel sauce if desired. Enjoy!

Why You Should Try This Caramel Pumpkin Pie Recipe?

This caramel pumpkin pie recipe is not your ordinary pumpkin pie. It has a few advantages over the traditional version, such as:

• It has a layer of salted caramel sauce that adds a delicious contrast of flavors and textures to the pie. The caramel is gooey, sticky, and slightly salty, while the pumpkin is smooth, creamy, and spicy. The combination is irresistible and satisfying.
• It has a flaky and buttery crust that holds the filling well and does not get soggy. The crust is blind-baked before adding the filling, which ensures that it stays crisp and firm.
• It is easy to make and does not require any special equipment or skills. You can use a store-bought crust and caramel sauce to save time and effort, or you can make your own with simple ingredients and methods. Either way, you will end up with a stunning and scrumptious pie that will wow your guests.

Tips and Tricks for Making the Best Caramel Pumpkin Pie

Here are some tips and tricks to help you make the best caramel pumpkin pie ever:

• Make sure you use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. You want to control the sweetness and flavor of your pie.
• Use a good quality salted caramel sauce that has a thick and smooth consistency. Avoid using thin caramel ice cream toppings, as they are not the same and will not set properly. You can make your salted caramel sauce by following this simple recipe, or you can use a store-bought one. We recommend Trader Joe’s brand, which has a great taste and texture.
• Blind bake the crust before adding the filling, to prevent it from shrinking and becoming soggy. Line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. Bake the crust for 15 minutes, then remove the paper and weights and bake for another 10 minutes, until lightly golden. Let the crust cool slightly on a wire rack.
• Pour the caramel sauce over the bottom of the pie crust and spread it evenly with a spatula. Make sure the caramel covers the entire surface of the crust. This will create a delicious layer of caramel between the crust and the filling.
• Pour the pumpkin filling over the caramel layer and spread it gently with a spatula. Make sure the filling covers the caramel completely. This will prevent the caramel from bubbling up and burning during baking.
• Bake the pie on a preheated baking sheet, which will help distribute the heat evenly and prevent the bottom from burning. Bake the pie for 55 to 60 minutes, until the filling is puffed around the edges and just set in the center. It should still jiggle slightly when you shake the pan. If the crust starts to brown too much, you can cover it with foil or a pie shield.
• Let the pie cool completely on a wire rack, for about 2 hours. The pie will continue to set as it cools. Refrigerate the pie until ready to serve, or overnight for best results. The pie will taste even better the next day, as the flavors will meld together.
• Serve the pie cold or at room temperature, with whipped cream and more caramel sauce if desired. Enjoy!

Easy Pie Crust Recipe: Simple Salted Caramel Sauce Recipe