Description
This Pumpkin Caramel Pie offers a perfect blend of rich pumpkin spice and luscious caramel flavors, creating a delightful holiday dessert that’s both comforting and indulgent. With a buttery graham cracker crust and creamy filling spiced with cinnamon, nutmeg, and cloves, it’s a must-try treat to impress your family and guests during the festive season.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
Pie Filling
- 1 cup canned pumpkin puree
- ½ cup caramel sauce (plus extra for drizzling)
- ½ cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- Pinch of salt
Garnish
- Whipped cream
- Extra caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust and filling.
- Prepare Crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8 minutes, then set aside to cool while you prepare the filling.
- Make Filling: In a large bowl, whisk together the pumpkin puree, caramel sauce, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt until the mixture is smooth and well combined.
- Assemble Pie: Pour the smooth filling into the cooled graham cracker crust, spreading it evenly.
- Bake Pie: Place the pie in the preheated oven and bake for 40–45 minutes. Bake until the center is set but still has a slight wobble, indicating the custard is perfectly cooked.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate it for at least 2 hours to firm up and develop flavors.
- Serve: Just before serving, drizzle extra caramel sauce over the pie and top with whipped cream for a delightful finish.
Notes
- Ensure the pie filling is not fully firm before taking it out of the oven; the slight wobble helps create a creamy texture.
- You can make the caramel sauce from scratch or use a high-quality store-bought version.
- For best flavor, refrigerate the pie overnight before serving.
- Leftovers store well covered in the refrigerator for up to 4 days.
