Pumpkin Caramel Pie Recipe

There’s something truly magical about the aroma of a pumpkin pie baking in the oven. Add a swirl of luscious caramel, and you have a delightful treat that’s perfect for cozy family gatherings or festive holiday dinners. Our Pumpkin Caramel Pie marries the comforting flavors of autumn spices with the rich sweetness of caramel, creating an unforgettable dessert. This pie is not only a feast for the taste buds but also a beautiful centerpiece for any fall occasion.

Ingredients

• 1 pre-made or homemade pie crust
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup caramel sauce (store-bought or homemade)
• Extra caramel sauce for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
3. Pour the pumpkin mixture into the pie crust. Carefully drizzle the 1/2 cup of caramel sauce evenly over the top of the filling. Use a knife or toothpick to gently swirl the caramel into the filling for a marbled effect.
4. Bake the pie in the preheated oven for about 1 hour, or until the filling is set and a knife inserted in the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
5. Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, drizzle additional caramel sauce over the top if desired.
6. Serve your Pumpkin Caramel Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Helpful Tips

• If you’re short on time, a store-bought pie crust works perfectly, but homemade crust can add a special touch.
• Ensure your caramel sauce is at room temperature before drizzling to make swirling easier.
• To prevent the edges of your pie crust from burning, use a pie shield or cover them with aluminum foil halfway through baking.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for 10-15 minutes.

Ingredient Substitutions

If you don’t have pumpkin puree, you can use butternut squash puree as an alternative. For a dairy-free option, substitute the heavy cream with coconut cream.

Pairings

This Pumpkin Caramel Pie pairs beautifully with a cup of hot coffee or spiced chai tea. For a more decadent pairing, serve with a glass of apple cider or a scoop of caramel swirl ice cream.

We hope you enjoy making and savoring this Pumpkin Caramel Pie as much as we do. Don’t forget to share your beautiful creations with us on Instagram using #ZynahzRecipes. Visit us at zynahz.com to leave your feedback, and for more delectable recipes, subscribe to our newsletter. Follow us on social media for the latest updates and foodie inspiration.