Go Back
- 1 unbaked pie crust (store-bought or homemade) - 1 cup pumpkin puree (canned or homemade) - 3/4 cup brown sugar - 1/2 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 3 large eggs - 1 cup heavy cream - 1 teaspoon vanilla extract - 1/2 cup salted caramel sauce (store-bought or homemade) - Whipped cream for topping - Optional: additional sea salt for garnish When choosing your pumpkin puree, look for 100% pumpkin on the label. Avoid blends with added sugar or spices. For sugars, I prefer light brown sugar as it gives a rich flavor. Pick fresh spices over old ones for better taste. Use large eggs for a fluffy filling. Heavy cream should be fresh and high in fat for the best texture. If you want to make the pie gluten-free, swap the crust for a gluten-free version. You can use coconut sugar instead of brown sugar for a different flavor. For a lighter option, try half-and-half instead of heavy cream. If you’re out of vanilla extract, almond extract can work, but use it sparingly. For a vegan version, use a plant-based cream and flax eggs. Start by preheating your oven to 425°F (220°C). On a clean, floured surface, roll out the pie crust. Fit it into a 9-inch pie plate. Make sure to trim the edges and crimp them for style. Use a fork to prick the bottom of the crust. This helps stop bubbling. Bake the crust for about 10 minutes. After that, take it out and let it cool a bit. In a large bowl, add the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Whisk these ingredients together until they mix well. Next, add the eggs one at a time. Mix after each egg until it blends in fully. Pour in the heavy cream and vanilla extract. Keep mixing until the filling is nice and smooth. Now, gently fold in the salted caramel sauce. Save a little bit for later drizzling. Pour the pumpkin mixture into your cooled pie crust. Place the pie in the oven. Bake it at 425°F (220°C) for 15 minutes. After that, lower the oven temperature to 350°F (175°C). Continue baking for 35-40 more minutes. Check if the filling is set by inserting a toothpick in the center. If it comes out clean, your pie is ready. Once baked, take the pie out and let it cool to room temperature. Drizzle the reserved caramel sauce on top and sprinkle with sea salt if you like. Enjoy your delicious creation! To get a great filling, keep these tips in mind. First, ensure your oven is preheated. Starting at 425°F helps cook the edges fast. This way, the center sets well. After 15 minutes, lower the heat to 350°F. Bake for another 35-40 minutes. Check the center with a toothpick. It should come out clean. If not, give it a few more minutes. Let the pie cool at room temperature. This step is key for a good texture. If you put it in the fridge right away, the filling can become too dense. Cooling helps it firm up without losing that creamy feel. Allow at least two hours before serving. This time lets the flavors blend nicely. When serving, a slice of pie looks great with whipped cream on top. You can drizzle extra salted caramel sauce for a showstopper effect. Sprinkle a bit of sea salt as a final touch. This adds a nice contrast to the sweetness. For a cozy vibe, serve slices with a hot drink, like apple cider or coffee. This combination brings out the fall flavors perfectly! {{image_2}} You can switch up flavors in your salted caramel pumpkin pie. Try adding a hint of chocolate. Mix in a few chocolate chips or swirl in some chocolate sauce. You can also use maple syrup instead of some sugar. This gives a rich, warm flavor. Another great option is to add a touch of orange zest. This adds brightness and pairs well with pumpkin. Making this pie gluten-free is easy. Just use a gluten-free pie crust. Many brands offer ready-made options. For a vegan version, swap the eggs for flaxseed meal or applesauce. You can also use coconut cream instead of heavy cream. Make sure the caramel sauce is dairy-free. Check the label or make your own with coconut milk. Toppings can elevate your pie. Whipped cream is classic and always a hit. You can also use coconut whipped cream for a dairy-free option. Drizzle extra salted caramel over the top for a sweeter finish. For crunch, sprinkle some crushed nuts, like pecans or walnuts. A sprinkle of cinnamon or cocoa powder can add a nice touch, too. To keep your salted caramel pumpkin pie fresh, cover it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge. It will stay good for about four days. Make sure it cools to room temperature before storing. If you want to save it for later, freezing works great. Slice the pie into pieces. Wrap each slice in plastic wrap tightly. Place the wrapped slices in a freezer bag. Squeeze out all the air before sealing. The pie can last in the freezer for up to three months. Thaw overnight in the fridge when you’re ready to enjoy it again. To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Cover it with aluminum foil to prevent burning. Heat for about 15-20 minutes or until warm. If you prefer, you can also microwave a slice. Heat it for about 30 seconds or until warm. Top it with whipped cream and a drizzle of caramel for a tasty treat. Yes, you can use fresh pumpkin. Start with a sugar pumpkin. Cut it, remove the seeds, and bake it until soft. Then, scoop the flesh and blend it until smooth. This gives you a fresh flavor and texture. Fresh pumpkin can be less sweet, so taste it and add a bit more sugar if needed. To make homemade salted caramel, you need just a few ingredients. Use: - 1 cup granulated sugar - 6 tablespoons unsalted butter - 1/2 cup heavy cream - 1 teaspoon sea salt 1. Heat the sugar in a pan over medium heat. Stir until it melts and turns amber. 2. Add the butter and stir until melted. 3. Slowly add the cream while stirring. Mix until smooth. 4. Remove from heat and add sea salt. Let it cool before using. This sauce adds a rich flavor to your pie. To keep your crust crisp, here are some tips: - Pre-bake the crust for about 10 minutes. This helps set it. - Prick the bottom of the crust with a fork. This prevents air bubbles. - Fill the crust with a layer of breadcrumbs or crushed nuts before adding the filling. This creates a barrier. - Bake the pie until the filling is set. Check with a toothpick. A well-baked pie keeps the crust from getting soggy. You learned about the key ingredients for the perfect pie. I shared tips for selecting the best ones. You also saw steps for mixing and baking, plus tricks for a smooth filling. We covered variations for different tastes and how to store leftovers well. For your next baking adventure, remember these ideas to make your pie shine. Enjoy the process, and don’t be afraid to get creative! Your delicious pie awaits.

Salted Caramel Pumpkin Pie

Indulge in the ultimate fall dessert with this irresistibly delicious Salted Caramel Pumpkin Pie recipe! Made with a buttery pie crust and a creamy spiced filling, this pie is drizzled with rich salted caramel for that perfect sweet and salty balance. Whether for Thanksgiving or a cozy family gathering, this pie will surely impress. Click through to discover the simple step-by-step instructions and treat your guests to a slice of heaven!
Print Recipe Pin Recipe

Ingredients
  

1 unbaked pie crust (store-bought or homemade)

1 cup pumpkin puree (canned or homemade)

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1/2 cup salted caramel sauce (store-bought or homemade)

Whipped cream for topping

Optional: additional sea salt for garnish

Instructions
 

Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom with a fork to prevent bubbling. Bake for about 10 minutes, then remove from the oven to cool slightly.

    In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt until well combined.

      Add the eggs one at a time, mixing after each addition until fully incorporated. Then, pour in the heavy cream and vanilla extract, mixing until smooth.

        Gently fold in the salted caramel sauce, reserving a small amount for drizzling on top of the pie later.

          Pour the pumpkin mixture into the cooled pie crust. Place it in the oven and bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 35-40 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

            Once baked, remove the pie from the oven and let it cool to room temperature. Drizzle the reserved caramel sauce over the cooled pie and sprinkle with a touch of sea salt if desired.

              Serve slices of the pie with a dollop of whipped cream on top for the perfect finishing touch.

                Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8