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
Scale
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
