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Pumpkin Caramel Pie

Pumpkin caramel pie pairs a spiced pumpkin filling with a buttery crust and homemade caramel sauce. Bake until the edges are set and the center jiggles slightly, then chill before serving.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
cooling and chilling 4 hours 10 minutes
Total Time 5 hours 33 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the pie
  • 1 pie crust 9-inch, refrigerated
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup brown sugar packed, light
  • 1 tsp cinnamon ground
  • 0.5 tsp ginger ground
  • 0.25 tsp nutmeg ground
  • 0.5 tsp salt
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
For the caramel sauce
  • 0.5 cup sugar granulated
  • 4 tbsp butter unsalted
  • 0.33 cup heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • 1 9-inch pie plate
  • 1 small heavy saucepan

Method
 

Bake the pie
  1. Heat the oven to 425°F.
  2. Fit the crust into a 9-inch pie plate and crimp the edge.
  3. Whisk the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl until combined.
  4. Whisk in the eggs, then the evaporated milk.
  5. Pour the filling into the crust.
  6. Bake for 15 minutes.
  7. Reduce the oven temperature to 350°F and bake for 40–50 minutes, until the edges are set and the center jiggles slightly when gently nudged.
  8. Cool the pie on a rack for 2 hours.
  9. Refrigerate for at least 2 hours, until chilled.
Make the caramel sauce
  1. Heat the granulated sugar in a small, heavy saucepan over medium heat, stirring gently as it melts, until amber, about 5–7 minutes.
  2. Carefully whisk in the butter until melted.
  3. Gradually whisk in the cream.
  4. Return the pan to low heat and stir until smooth, 1–2 minutes.
  5. Remove the pan from the heat and stir in the vanilla.
  6. Cool the sauce for 10 minutes.
Serve
  1. Cut the chilled pie into 8 slices.
  2. Serve each slice with about 2 tablespoons of caramel sauce.

Notes

For clean slices, chill the pie until fully set before cutting. Store covered in the refrigerator for up to 3 days; freeze the pie without the caramel sauce for up to 2 months and thaw in the refrigerator. No especially suitable dietary swap applies to this recipe.