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Homemade Pumpkin Caramel Pie topped with whipped cream and cookie crumbs, with caramel sauce dripping down the sides onto the plate.

Pumpkin Caramel Pie

5 from 1 vote
A silky Pumpkin Caramel Pie elevated with buttery salted caramel swirls. The rich caramel adds depth and balance, transforming a classic into a show-stopping holiday dessert that’s simple to make and unforgettable to serve.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling/Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 2 tablespoon light brown sugar
  • ¼ teaspoon salt
For the Filling
  • 15 oz pumpkin purée - 1 can
  • 3 large eggs
  • 1 cup heavy cream
  • ¾ cup light brown sugar, packed
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
For the Caramel
  • 1 cup granulated sugar
  • 6 tablespoon unsalted butter - Cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon sea salt
Optional Toppings
  • Whipped cream
  • Extra caramel drizzle
  • Candied pecans

Equipment

  • 1 9-inch pie pan
  • 1 Food processor (For crust)
  • 1 Heavy-bottomed saucepan (For caramel)
  • 2–3 Mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring cups & spoons
  • 1 Wire rack (For cooling)

Method
 

  1. Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, brown sugar, and salt until combined. Press mixture firmly into bottom and sides of 9-inch pie pan. Bake 10 minutes until lightly golden. Cool completely.
  2. In a heavy-bottomed saucepan, melt sugar over medium heat without stirring. Once amber, whisk in butter, then slowly add cream (mixture will bubble). Stir until smooth. Remove from heat and mix in sea salt. Let cool until thick but pourable; reserve ½ cup for swirling.
  3. Whisk pumpkin purée and eggs until smooth. Add heavy cream and brown sugar; whisk well. Stir in cinnamon, nutmeg, ginger, cloves, salt, and vanilla. Mix until fully combined and lump-free.
  4. Pour filling into cooled crust. Add spoonfuls of reserved caramel on top. Swirl gently with a knife in figure-eight motions—do not overmix.
  5. Bake at 350°F for 50–55 minutes. Edges should be set; center should jiggle slightly. Cool on wire rack for 3–4 hours.
  6. Refrigerate at least 2 hours (overnight ideal) before slicing. Serve chilled or at room temperature with whipped cream and extra caramel.

Nutrition

Serving: 150gCalories: 460kcalCarbohydrates: 52gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 370mgPotassium: 260mgFiber: 2gSugar: 42gVitamin A: 14000IUVitamin C: 3mgCalcium: 120mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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