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
Scale
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.
