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–+ servings

Pumpkin Caramel Pie

A delightful autumn dessert featuring creamy pumpkin filling and rich caramel drizzle, perfectly suited for fall gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Baking, Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 pie crust 1 pie crust Store-bought or homemade, as preferred.
  • 1.5 cups 1 1/2 cups pumpkin puree Canned pumpkin puree recommended for smoother texture.
  • 1 cup 1 cup heavy cream
  • 3/4 cup 3/4 cup sugar
  • 1/2 cup 1/2 cup brown sugar
  • 3 large eggs 3 large eggs Use room temperature for better mixing.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon ground ginger
  • 1/4 teaspoon 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/2 cup 1/2 cup caramel sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the mixture into your prepared pie crust, ensuring an even surface.
  4. Bake the pie for 50-60 minutes, checking for doneness by inserting a knife in the center; it should come out clean.
  5. Once baked, let the pie cool completely before drizzling with caramel sauce.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 25g

Notes

For serving, consider topping with whipped cream, a sprinkle of cinnamon, or pairing with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

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