Get ready to steal the show at your next holiday feast with this unforgettable Pumpkin Pecan Caramel Pie! Imagine the cozy flavors of spiced pumpkin filling, buttery pecans, and ribbons of silky caramel, all nestled inside a perfectly flaky crust. It’s the kind of dessert that makes people ask for the recipe before they’ve even finished their slice. This pie brings together rich autumn spices, delicately toasted pecans, and a gooey caramel layer, making every forkful pure comfort. Whether it’s a special occasion or you simply want to treat yourself, this pie is destined to become a new favorite in your kitchen.
Ingredients You’ll Need
Believe it or not, a handful of simple ingredients come together to create the magic of this Pumpkin Pecan Caramel Pie. Each plays a special role, lending its own flavor, texture, or downright decadence, so make sure to use the best quality you can find for maximum delicious impact!
- Unbaked 9-inch pie crust: The base of your pie deserves love—use a good store-bought crust or make your own for extra flakiness.
- Pumpkin purée (3/4 cup): Go for pure canned pumpkin (not pie filling) for the silkiest, richest pumpkin flavor.
- Granulated sugar (1/2 cup): Sweetens things up and helps the pumpkin filling set to the perfect consistency.
- Pumpkin pie spice (1 teaspoon): The classic warm spice blend that gives every bite a taste of autumn.
- Ground cinnamon (1/2 teaspoon): Just a bit more to boost that comforting spice aroma.
- Salt (1/4 teaspoon): A little salt enhances all those sweet and spicy flavors.
- Large eggs (2): These bind the filling together for a creamy, custardy texture.
- Heavy cream (1/2 cup): Adds a luxurious, velvety richness you’ll taste in every bite.
- Vanilla extract (1 teaspoon): For that extra hit of warmth and depth in the filling.
- Chopped pecans (1 cup): Give a satisfying crunch and nutty contrast to the smooth pumpkin base—try toasting them for even more flavor.
- Caramel sauce (1/2 cup, plus more for drizzling): The gooey, golden crown jewel of this pie—store-bought is perfectly fine, but homemade is sublime.
- Whipped cream (optional): A cloud of whipped cream turns every slice into a celebration.
How to Make Pumpkin Pecan Caramel Pie
Step 1: Prep Your Crust
Start by preheating your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish, gently molding it to fit and crimping the edges for that classic pie look. If you’re using a homemade crust, give yourself a gold star! Set this aside while you prepare the luscious filling.
Step 2: Whisk Up the Pumpkin Filling
In a medium mixing bowl, whisk together the pumpkin purée, granulated sugar, pumpkin pie spice, ground cinnamon, salt, eggs, heavy cream, and vanilla extract. Keep whisking until the mixture looks glossy and completely smooth; this will make your Pumpkin Pecan Caramel Pie filling extra velvety and inviting.
Step 3: Assemble the Pie
Pour your well-mixed pumpkin filling right into the prepared pie crust and smooth the top with a spatula. Next comes the magic: sprinkle the chopped pecans evenly over the filling, then drizzle 1/2 cup of caramel sauce all over the top. These finishing touches are what transform ordinary pumpkin pie into a stunning Pumpkin Pecan Caramel Pie!
Step 4: Bake to Perfection
Place the pie in your preheated oven and bake for 50–55 minutes. You’ll know it’s ready when the center of the pie is just set—a knife inserted near the middle should come out mostly clean, with maybe a few moist crumbs. The filling will firm up as it cools, so resist the urge to overbake.
Step 5: Cool and Chill
Take the pie out of the oven and let it cool completely at room temperature. This makes slicing so much easier. For the best texture (and neatest slices!), refrigerate your Pumpkin Pecan Caramel Pie for at least two hours before serving. This patience pays off in drool-worthy presentation and perfect texture.
Step 6: Garnish and Serve
Just before serving, drizzle a little more caramel sauce over each slice and add a dollop of whipped cream if you’d like. Stand back and watch as everyone’s eyes light up when you bring out this gorgeous, delicious pie!
How to Serve Pumpkin Pecan Caramel Pie
Garnishes
The finishing touch for Pumpkin Pecan Caramel Pie is all about the drama. Drizzle every slice with extra caramel sauce to showcase that glorious golden sheen. A puff of freshly whipped cream not only adds creamy contrast, but also looks stunning against the deep orange filling. Sprinkle a few extra toasted pecans or a dusting of cinnamon on top for that little something special.
Side Dishes
This pie is a showstopper on its own, but if you want to make a real celebration of dessert, serve it with a scoop of vanilla ice cream or a mug of rich hot chocolate. For a lighter touch, a platter of fresh sliced apples pairs beautifully with the pie’s sweet and spiced flavors.
Creative Ways to Present
Think outside the traditional pie wedge! Serve mini slices alongside espresso cups for a bite-sized after-dinner treat. For a feast-worthy display, arrange the slices on a favorite cake stand, alternating caramel and whipped cream garnishes. If you’re feeling playful, top each piece of Pumpkin Pecan Caramel Pie with a sprinkle of flaky sea salt for that irresistible gourmet vibe.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Pecan Caramel Pie will keep beautifully in the fridge for up to four days, making it a perfect make-ahead dessert for busy holiday hosting. Store slices in an airtight container to maintain their flavor and texture, and cover the pie loosely with foil or plastic wrap to prevent it from drying out.
Freezing
If you want to get even further ahead, you can freeze the baked and cooled pie. Wrap individual slices (or the whole pie) tightly in plastic wrap and aluminum foil. Pop them into the freezer for up to two months. When you’re ready to enjoy your creation, thaw overnight in the refrigerator—don’t forget an extra drizzle of caramel when serving!
Reheating
To warm things up, lightly reheat individual slices in the microwave for 20–30 seconds, or warm the whole pie in a low oven (300°F/150°C) for about 10–15 minutes. Just be careful not to overheat, or you’ll risk melting that gorgeous whipped cream topping. Always add fresh garnishes after reheating for the best presentation.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée can give your Pumpkin Pecan Caramel Pie an extra-fresh flavor. Just make sure to drain any excess moisture from the purée so the filling doesn’t turn out watery.
How do I toast pecans for the pie?
Toasting pecans is easy: spread them on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes until fragrant. Cool them before adding to the pie for a deeper, nuttier flavor that really makes this dessert pop.
Can I make Pumpkin Pecan Caramel Pie gluten-free?
Yes! Simply use a gluten-free pie crust (store-bought or homemade), and double-check that your caramel sauce is gluten-free. The rest of the ingredients are naturally safe for gluten-free diets.
What’s the best way to slice Pumpkin Pecan Caramel Pie cleanly?
Chill the pie thoroughly before cutting, and use a sharp, thin knife dipped in hot water and wiped dry before each cut. This will help you get tidy, bakery-worthy slices every time.
Is this pie super sweet or more balanced?
The combination of spiced pumpkin, nutty pecans, and sweet caramel is definitely rich, but it’s nicely balanced by a touch of salt and the creamy filling. For a more subtle sweetness, you can use less caramel sauce or add a sprinkle of flaky sea salt before serving.
Final Thoughts
If you’re looking for a dessert that truly captures the spirit of fall and wows every single guest, this Pumpkin Pecan Caramel Pie is the one to bake. With its dreamy layers of flavors and a show-stopping look, it’s guaranteed to be a recipe you’ll turn to again and again. Go ahead—treat yourself and your loved ones to a slice of pure autumn magic!
Print
Pumpkin Pecan Caramel Pie Recipe
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this delightful Pumpkin Pecan Caramel Pie. A luscious pumpkin filling with a hint of spice, topped with crunchy pecans and a decadent caramel drizzle, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3/4 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup caramel sauce (plus more for drizzling)
Serving:
- Whipped cream for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Mix Filling: In a medium bowl, whisk together pumpkin purée, sugar, pumpkin pie spice, cinnamon, salt, eggs, heavy cream, and vanilla extract until smooth.
- Fill Pie: Pour the pumpkin mixture into the pie crust, smooth the top, sprinkle chopped pecans over the filling, and drizzle with caramel sauce.
- Bake: Bake for 50–55 minutes until set. Cool, then refrigerate for at least 2 hours.
- Serve: Drizzle with more caramel sauce and serve with whipped cream.
Notes
- Store leftovers in the fridge for up to 4 days.
- You can use store-bought or homemade caramel sauce.
- For a deeper flavor, toast the pecans before adding them.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
