Salted Caramel Pumpkin Pie
Indulge in the rich flavors of Salted Caramel Pumpkin Pie, where creamy pumpkin filling meets decadent salted caramel, all enveloped in a flaky crust. This showstopper dessert combines the warmth of spices with a touch of sweetness, making it a perfect centerpiece for your holiday gatherings. Whether for Thanksgiving or a cozy dinner party, this pie is sure to impress and delight everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 (9-inch) pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie plate and crimp the edges.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, spices, and salt until smooth.
- Fold in half of the salted caramel sauce into the mixture.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until set.
- Allow the pie to cool completely before drizzling with remaining salted caramel sauce. Serve and enjoy!
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 26g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For thicker salted caramel sauce, simmer longer after adding cream. Fresh pumpkin can be used instead of canned; roast and blend until smooth. For gluten-free options, substitute with gluten-free crust alternatives.