Name: Pumpkin Pecan Caramel Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Pie Crust (store-bought or homemade): 1 – forms the buttery base; Pumpkin Purée: 1 can (15 oz) – the creamy heart of the pie; Eggs: 3 large – bind the custard and give it structure; Brown Sugar: ¾ cup – adds warmth and depth; Heavy Cream: ½ cup – enriches the pumpkin custard; Vanilla Extract: 1½ teaspoons – rounds out the flavor; Cinnamon: 1½ teaspoons – the signature pumpkin spice; Nutmeg: ¼ teaspoon – adds a cozy, warm edge; Salt: ½ teaspoon – balances sweetness; Pecans (toasted and chopped): 1 cup – layered on top for crunch; Granulated Sugar (for caramel): ½ cup – the base of the sauce; Butter: 2 tablespoons – adds richness to the caramel; Heavy Cream (for caramel): ¼ cup – creates a silky finish; Salt (for caramel): pinch – optional, for salted caramel lovers

Pumpkin Pecan Caramel Pie

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A rich and indulgent Pumpkin Pecan Caramel Pie combining creamy spiced pumpkin custard, toasted pecans, and buttery homemade caramel in a flaky pie crust – the ultimate fall dessert fusion.

Author: Zerina
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes (plus chilling)
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Pie Crust (store-bought or homemade): 1 – forms the buttery base
Pumpkin Purée: 1 can (15 oz) – the creamy heart of the pie
Eggs: 3 large – bind the custard and give it structure
Brown Sugar: ¾ cup – adds warmth and depth
Heavy Cream: ½ cup – enriches the pumpkin custard
Vanilla Extract: 1½ teaspoons – rounds out the flavor
Cinnamon: 1½ teaspoons – the signature pumpkin spice
Nutmeg: ¼ teaspoon – adds a cozy, warm edge
Salt: ½ teaspoon – balances sweetness
Pecans (toasted and chopped): 1 cup – layered on top for crunch
Granulated Sugar (for caramel): ½ cup – the base of the sauce
Butter: 2 tablespoons – adds richness to the caramel
Heavy Cream (for caramel): ¼ cup – creates a silky finish
Salt (for caramel): pinch – optional, for salted caramel lovers

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Instructions

Preheat Your Equipment: Preheat oven to 375°F (190°C).
Combine Ingredients: In a bowl, whisk pumpkin purée, eggs, brown sugar, cream, vanilla, cinnamon, nutmeg, and salt until smooth.
Prepare Your Cooking Vessel: Roll out pie crust, press into dish, line with parchment and weights. Blind-bake 15 minutes, remove weights, bake 5 minutes more.
Assemble the Dish: Pour pumpkin filling into crust. Bake 35–40 minutes until center is set but slightly jiggly.
Cook to Perfection: Meanwhile, melt sugar in a saucepan until amber. Stir in butter, then cream. Cook until smooth and thick. Cool slightly.
Finishing Touches: Top pie with pecans and drizzle warm caramel over. Cool completely, then chill for 2+ hours.
Serve and Enjoy: Slice and serve with whipped cream or extra caramel drizzle.

Notes

Note: Use pure pumpkin purée, not pie filling.
Note: Toast pecans for extra flavor and crunch.
Note: Chill fully before slicing for clean layers.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 29g
Sodium: 260mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg

Find it online: https://tastyze.com/pumpkin-pecan-caramel-pie/