Description
A deliciously creamy Pumpkin Caramel Pie that’s perfect for autumn gatherings and holiday feasts.
Ingredients
Scale
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
- 1/2 cup caramel sauce (store-bought or homemade, for drizzling)
- Optional: whipped cream for topping
- Optional: chocolate shavings or crushed nuts for garnish
Instructions
- Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish.
- Combine the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Whisk until smooth.
- Pour the pumpkin mixture into the prepared crust.
- Bake for about 45 minutes until the filling is firm around the edges but slightly jiggly in the center.
- Remove from the oven and let cool on a wire rack for at least two hours.
- Drizzle caramel sauce over the top before serving and add whipped cream, chocolate shavings, or nuts if desired.
Notes
Use coconut cream for a dairy-free alternative. For a healthier version, swap heavy cream with coconut cream and brown sugar with coconut sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg