Caramel Pumpkin Pie
A delicious twist on the classic pumpkin pie, featuring a creamy pumpkin filling infused with homemade caramel sauce, all nestled in a flaky, buttery crust.
Equipment
- - 9-inch pie dish
- - Mixing bowls
- Whisk
- Rolling Pin
- - Candy thermometer
- - Aluminum foil
Ingredients
- - 1 pre-baked 9-inch pie crust
- - 1 can 15 oz pumpkin puree
- - 1 cup granulated sugar for caramel
- - 1/4 cup water
- - 1/4 cup unsalted butter
- - 1/4 cup heavy cream
- - 3 large eggs
- - 1/2 cup brown sugar
- - 1/2 cup heavy cream
- - 1 tsp ground cinnamon
- - 1/2 tsp ground ginger
- - 1/4 tsp ground nutmeg
- - 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Make the caramel sauce: In a saucepan, combine 1 cup sugar and water. Cook over medium heat until amber in color. Remove from heat and carefully whisk in 1/4 cup butter and 1/4 cup cream. Set aside to cool.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, 1/2 cup cream, spices, and salt.
- Stir half of the cooled caramel sauce into the pumpkin mixture.
- Pour the filling into the pre-baked pie crust.
- Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool completely on a wire rack.
- Before serving, drizzle with the remaining caramel sauce.
Notes
- For a deeper flavor, try using dark brown sugar in the filling.
- If the edges of the crust brown too quickly, cover them with aluminum foil.
- The pie can be made a day ahead and refrigerated, but bring to room temperature before serving for the best texture.
- If the edges of the crust brown too quickly, cover them with aluminum foil.
- The pie can be made a day ahead and refrigerated, but bring to room temperature before serving for the best texture.