By Maria Lichty
Published on
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Quick Summary
Salted Caramel Pumpkin Pie is the BEST pumpkin pie recipe. This pumpkin pie will be everyone’s favorite Thanksgiving dessert!
Confession, I am really not a pie person when it comes to dessert. I would rather have a cookie or brownie any day. BUT there are a few pies I like and on Thanksgiving we always make this Salted Caramel Pumpkin Pie because it is the BEST! In fact, it is the only pumpkin pie recipe I like. You will fall in love after one bite.
The secret ingredient is salted caramel sauce and it is a game changer! We stir it into the traditional pumpkin pie filling and it is EPIC!
This is hands down the BEST pumpkin pie in the world! Everyone who tries it begs for the recipe…and has a second piece. It is a MUST make dessert for Thanksgiving and Christmas.
And if you want to eat a piece for breakfast the day after Thanksgiving, I think it tastes even better the next day:)
Table of Contents
- Pie Ingredients
- How to Make the Best Pumpkin Pie
- How to Store
- More Pie Recipes
- Salted Caramel Pumpkin Pie Recipe
Pie Ingredients
- Pie Crust– you can use homemade or store bought. We like to use the crust from this recipe. Note-the recipe makes 2 so you can freeze one for later or make 2 pies.
- Pumpkin– make sure you use pure pumpkin puree and not pie filling! Libby’s is a popular brand. You can find it in the baking aisle.
- Brown sugar– to sweeten the filling.
- Eggs– use large eggs.
- Salt– a little sea salt. I love sweet and salty!
- Spices– cinnamon, ginger, nutmeg, and cloves.
- Vanilla extract– always use pure vanilla.
- Heavy cream– to create a super rich filling.
- Salted caramel sauce– the secret ingredient. You can make homemade salted caramel sauce or use store bought. For store bought, we recommend Trader Joe’s brand. Don’t use a think caramel ice cream topping. They are not the same.
How to Make the Best Pumpkin Pie
- Start with your favorite pie crust. You can make the pie crust from scratch or use store-bought. We love this pie crust recipe. It makes two pie crusts, you can use one and freeze the other or make two pies. You might need two pumpkin pies because this pie always goes fast:)
- On a lightly floured surface, roll out the pie dough into a 12-inch circle.Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-½ inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
- After you roll out the pie dough, place it in a pie pan, and crimp the edges, you will need to blind bake the pie. What is blind baking? It is basically pre-baking the crust so the pie crust doesn’t shrink and so the bottom doesn’t get soggy. This is necessary for pumpkin pie and other cream and custard pies.
- To blind bake, you can weigh the pie down with pie weights, dry beans, or dry rice.Make sure the weights cover the bottom of the pie and press against the sides of the pie. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sinking as the crust bakes.
- Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
- To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
- Add in the heavy cream and salted caramel sauce. Whisk until smooth.
- Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Don’t over bake.
- If the edges of the pie crust start to get too brown, you can cover them with a pie shield.
- When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
- When the pie is completely cool, cut into slices and serve with whipped cream or ice cream.
How to Store
To store, cover the cooled pie loosely with plastic wrap or foil and keep in the refrigerator up to 3 days.
You can freeze pumpkin pie for up to 1 month, but fresh is always best!
More Pie Recipes
- Apple Slab Pie with Crumb Topping
- Biscoff Pumpkin Pie
- Peanut Butter Pretzel Ice Cream Pie
- Key Lime Pie
- Apple Cranberry Pie
- Blueberry Pie
Pies/Tarts
Salted Caramel Pumpkin Pie
This is hands down the BEST pumpkin pie recipe! You will LOVE the salted caramel sauce addition. Make this epic pie for Thanksgiving and Christmas! It will for sure be the favorite dessert at your feast!
4.83 from 88 votes
Prep Time 30 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 35 minutes mins
Cuisine American
Servings 10
Ingredients
Pie Crust:
- 1 pie crust, homemade or store-bought
Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 1 cup packed light brown sugar
- 3 large eggs
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream
- 1/2 cup salted caramel sauce
Instructions
On a lightly floured surface, roll out the pie dough into a 12-inch circle.Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-½ inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
Add in the heavy cream and salted caramel sauce. Whisk until smooth.
Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Don’t over bake.
When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
Cut the pie into slices and serve with whipped cream or ice cream, if desired.
Nutrition
Calories: 311kcal, Carbohydrates: 38g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 260mg, Potassium: 106mg, Fiber: 1g, Sugar: 29g, Vitamin A: 545IU, Vitamin C: 0.2mg, Calcium: 58mg, Iron: 1mg
Keywords pumpkin
Have you tried this recipe?
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