Pumpkin Caramel Pie

Let’s just say that the caramel I made for this pumpkin pie didn’t stand much of a chance. Some of it made its way onto this piece of pie for the photo, and then maybe a little bit more made it onto another slice of pie for The Husband, and then I ate the rest of it (the entire batch of it), before it even had a chance to cool down.

I have a thing for caramel.

So anyways, be warned, because when you make said caramel for this recipe you’ll be at risk of eating it solo, too. Just make sure you make two batches- one for the pie, and one for you.

Cheers to a great way to make a classic pumpkin pie even better… and what better way to do that than to layer it with homemade caramel sauce? SO much to be thankful for :).

Adapted from my Pumpkin Pie recipe…

CRUST:

Try the Cream Cheese Crust or half of the Flaky Double Pie Crust

CARAMEL SAUCE:

1 cup brown sugar, packed

1/2 cup half-and-half cream

4 tablespoons butter

1/2 teaspoon salt

1 tablespoon vanilla

PUMPKIN FILLING:

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg (freshly ground)

2 eggs

1 can (15 oz.) pumpkin puree (not pumpkin pie filling)

1 can (12 fl. oz.) evaporated milk

2/3 cup pecans, chopped and lightly toasted (for garnish)
1. Preheat oven to 425°.
2. CRUST: follow steps in this Cream Cheese Pastry link and line one deep-dish 9″ pie plate with crust. Pre-bake the crust a bit: line with a circle of parchment paper and use pie weights (or dried beans)… bake for about 8 minutes and remove from oven. Take parchment paper out.
3. CARAMEL: In a small saucepan, combine all ingredients except for vanilla and cook over medium heat (whisking regularly) for about 6 minutes. Add vanilla and cook for another minute. Turn off the heat and allow to thicken slightly as it cools.
4. FILLING:
  1. In a small bowl, mix brown & white sugars, cinnamon, salt, ginger, cloves and nutmeg; set aside.
  2. In a large bowl, beat eggs and then stir in pumpkin, sugar & spice mixture, and evaporated milk.
  3. Pour 1/2 cup of slightly cooled caramel sauce into base of pie shell, then pour pumpkin filling into pie shell*.
5. Bake in preheated 425° oven for 15 minutes, then reduce temperature to 350°. Bake for 40 – 45 minutes more (it’s okay for the center to be jiggly at this point). Cover pie lightly with foil if edges of crust start to brown while baking. Cool on a wire rack for a couple of hours to set. (Store in the fridge if not serving right after it cools.)
6. Pour caramel sauce over each pie slice (ideally after cutting each slice so the caramel drips down edges of each piece). Sprinkle toasted pecans over top.
Tips:
- *Lots of filling. Yay! You’ll have extra! Bake the rest in a baking dish and eat it on its own, without the crust. Yummy and gluten-free.
- Pre-baking the crust- argh?! I’m sorry. But sometimes pumpkin pies have an under-baked crust thing going on, which I know you don’t want. By all means- skip the step- but know that the bottom of your pie might be a bit sog-a-licious.
- Lazy? Yes, you could always buy pumpkin pie filling (in the can) instead of adding your own spices. Or you could add a tablespoon or two of pumpkin pie spice instead of the spices noted above. Use a store-bought frozen crust if you’d like, too… I admit to using a frozen gluten-free one in this batch (which tasted very average, which is why I usually just make the real thing and forego eating it, looking longingly at those who can eat gluten without feeling like their stomachs are turning inside out).
- Toast the pecans. Don’t mess around. This is the big time. Untoasted nuts are a crime.
- Enjoy!
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October 17th, 2015 | More Sweets Please | 2 Comments | Tags: Caramel, Pies

2 Responses and Counting...

Deborah 10.17.2015

Your posts make me so happy & warm from the belly – thank you MoreSweetsPlease; you’re an angel!
More Sweets Please

Yep. I’m ALL about sweets in the belly! Thanks for the kind comment :)