If you’re craving a dessert that brings together the warm spices of fall, the crunch of toasted pecans, and a luscious caramel finish, this Pumpkin Pecan Caramel Pie Recipe is exactly what you need. This delightful layered pie marries the smooth, comforting pumpkin filling with a sticky, nutty pecan caramel topping that bakes to perfection in a flaky crust. It’s the ultimate festive indulgence that truly elevates your holiday table or any cozy gathering. Trust me, once you try this Pumpkin Pecan Caramel Pie Recipe, it will quickly become a beloved favorite in your dessert rotation.
Ingredients You’ll Need
This Pumpkin Pecan Caramel Pie Recipe keeps things simple yet flavorful with every ingredient playing a key role. From the fragrant spices to the rich pecans and silky caramel, you’re using ingredients that come together effortlessly but deliver memorable results.
- Pie crust: One 9-inch unbaked crust provides the perfect buttery, flaky base – homemade or store-bought works beautifully.
- Pumpkin purée: Creamy canned pumpkin forms the heart of the filling, offering smooth texture and classic fall flavor.
- Brown sugar: Adds warm, caramel-like sweetness to both the pumpkin layer and pecan topping.
- Ground cinnamon, ginger, nutmeg: These spices bring cozy depth and aromatic complexity to the pumpkin filling.
- Evaporated milk: Helps create a rich, silky pumpkin custard that bakes evenly.
- Eggs: Provide structure and richness to both the pumpkin and pecan layers.
- Light corn syrup: Key for the sticky, gooey pecan caramel that balances the pie.
- Unsalted butter: Melted and added to the pecan topping for luxurious texture and flavor.
- Vanilla extract: Enhances sweetness and rounds out the pecan layer with a fragrant note.
- Chopped pecans: Add delightful crunch and nutty richness that contrasts beautifully with creamy pumpkin.
- Optional toppings: Drizzle caramel sauce and add whipped cream for an extra indulgent finish.
How to Make Pumpkin Pecan Caramel Pie Recipe
Step 1: Prepare the Pie Crust
Set your oven to 350°F (175°C) and fit your pie crust into a 9-inch dish. Crimp the edges however you like – this will give your pie a charming homemade look. The crust acts as a crisp, buttery vessel to hold all those wonderful layers.
Step 2: Mix the Pumpkin Layer
In a mixing bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk until smooth. This mixture is what gives the pie its iconic velvety pumpkin custard that’s perfectly spiced and slightly sweet. Pour this evenly into your prepared pie crust.
Step 3: Prepare the Pecan Caramel Layer
Using a separate bowl, whisk corn syrup, brown sugar, eggs, melted butter, and vanilla extract until fully combined. Stir in the chopped pecans to create a thick, nutty caramel mixture. Gently spoon or pour this over the pumpkin layer with care so you keep your layers distinct and beautiful.
Step 4: Bake Your Pie to Perfection
Bake the pie for 60 to 70 minutes, until the center sets and a knife inserted near the middle comes out mostly clean. To prevent the crust edges from browning too fast, cover them with foil partway through baking if needed. This slow bake allows the flavors to meld and the layers to develop just the right textures.
Step 5: Cool and Chill
Once baked, let your pie cool completely on the counter. Then, refrigerate it for at least 2 hours before slicing. This chilling step is crucial to firm up the layers and make slicing neat and effortless. Before serving, add a drizzle of caramel sauce and a fluffy dollop of whipped cream for extra indulgence.
How to Serve Pumpkin Pecan Caramel Pie Recipe
Garnishes
Adding a generous drizzle of homemade or store-bought caramel sauce over each slice delivers a glossy, sweet finish that makes every bite irresistible. A cloud of whipped cream adds the perfect balance of lightness and creaminess, elevating this pie beyond expectations.
Side Dishes
Serve this pie alongside a cup of strong coffee or spiced chai for a cozy contrast. If you want a refreshing touch, a simple vanilla ice cream scoop works wonders by balancing the sweetness and warming spices.
Creative Ways to Present
For a festive twist, try serving individual mini pies or tartlets using the same layers — they are perfect for holiday parties! Alternatively, top slices with toasted pecan halves and a dusting of cinnamon powder to beautify the presentation and highlight the pie’s lovely flavors.
Make Ahead and Storage
Storing Leftovers
Keep leftover pie refrigerated in an airtight container or cover it tightly with plastic wrap. It stays fresh and delicious for up to 3 days, making it an excellent make-ahead dessert to savor later.
Freezing
This Pumpkin Pecan Caramel Pie Recipe freezes well if wrapped securely in plastic wrap followed by aluminum foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving, and it will be almost as good as freshly baked.
Reheating
To warm your pie, place slices in a microwave-safe dish and heat for 20-30 seconds or until slightly warm. Avoid heating too long so you don’t melt the whipped cream or caramel topping—warm just enough to enhance flavors.
FAQs
Can I use fresh pumpkin instead of canned for this pie?
Yes, you can roast and puree fresh pumpkin, but canned pumpkin purée is more consistent in texture and flavor, making it the easiest and most reliable choice for this recipe.
What if I don’t have light corn syrup for the pecan layer?
You can substitute with an equal amount of honey or maple syrup, though the texture might be slightly different. Corn syrup helps create that signature smooth caramel texture.
How do I prevent the crust edges from burning?
Simply cover the crust edges with foil or use a pie crust shield halfway through baking to keep them from browning too quickly while the filling finishes cooking.
Can I make this pie vegan or dairy-free?
This recipe relies on eggs, evaporated milk, and butter, so modifications would be needed. You could try substitutes like flax eggs, coconut milk, and vegan butter, but results may vary.
Is it okay to slice the pie warm?
It’s best to let the pie cool completely and chill it in the fridge for a couple of hours first. This helps the custard and caramel layers set properly for clean slicing and perfect servings.
Final Thoughts
If you want to impress your family and friends with a dessert that’s both comforting and decadent, give this Pumpkin Pecan Caramel Pie Recipe a try. Its harmonious layers of spiced pumpkin and sticky pecan caramel will make your holiday table shine and have everyone coming back for seconds. Once you make this recipe, it’s sure to become a cherished favorite you’ll reach for again and again.
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Pumpkin Pecan Caramel Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pecan Caramel Pie is a decadent holiday dessert that combines the smooth, spiced pumpkin custard with a rich pecan caramel topping. Baked to perfection in a flaky pie crust, it offers layers of flavor and texture, finished with optional caramel drizzle and whipped cream for an indulgent treat perfect for Thanksgiving or any festive occasion.
Ingredients
For the crust:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
For the pumpkin layer:
- 1 cup canned pumpkin purée
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- â…” cup evaporated milk
For the pecan caramel layer:
- ¾ cup light corn syrup
- ½ cup brown sugar
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the topping (optional):
- Caramel sauce for drizzling
- Whipped cream for serving
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired to create a decorative border and secure the crust in place.
- Make the pumpkin layer: In a mixing bowl, whisk together the canned pumpkin purée, brown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, eggs, and evaporated milk until the mixture is smooth and well combined. Pour this pumpkin custard evenly into the prepared pie crust, spreading it out gently to form an even layer.
- Prepare the pecan caramel layer: In a separate bowl, whisk together the light corn syrup, brown sugar, eggs, melted unsalted butter, and vanilla extract until smooth. Stir in the chopped pecans thoroughly. Carefully spoon or slowly pour this pecan mixture over the pumpkin layer in the pie, aiming to cover it evenly without mixing the layers.
- Bake the pie: Place the pie in the oven and bake for 60 to 70 minutes. Check doneness by inserting a knife near the center; it should come out mostly clean, indicating the custard is set. To prevent the crust edges from browning too much during baking, cover them with foil if they start to darken prematurely.
- Cool and chill: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate the pie for at least 2 hours to allow it to firm up, making slicing easier and improving the flavor melding.
- Add toppings and serve: Before serving, drizzle with caramel sauce and add a dollop of whipped cream if desired for extra sweetness and visual appeal. Slice into 8 servings and enjoy this festive layered dessert.
Notes
- This pie combines classic pumpkin pie with the richness of pecan pie and a touch of caramel for an indulgent holiday dessert.
- Best made a day ahead for easy slicing and enhanced flavors.
- Cover pie crust edges with foil during baking if they brown too quickly.
- Refrigeration is essential to set the pie layers properly before serving.
