Creamy Pumpkin Pie with Caramel Pecan Crunch (Print Version)

Rich pumpkin pie, homemade crust, crunchy caramel pecans. A comforting dessert, perfect for gatherings, with simple steps and personal tips.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust & Filling Base

01 - 1 (9-inch) unbaked pie crust (store-bought or homemade)
02 - 1 (15-ounce) can 100% pure pumpkin puree
03 - 1/2 cup (100g) granulated sugar
04 - 1/2 cup (100g) packed light brown sugar
05 - 2 large eggs
06 - 1 (12-ounce) can evaporated milk or 1 1/2 cups (360ml) heavy cream

→ Pumpkin Pie Flavor Boosters

07 - 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves)
08 - 1/2 teaspoon salt
09 - 1 teaspoon vanilla extract

→ Caramel Pecan Topping

10 - 1 cup (100g) chopped pecans
11 - 1/2 cup (113g) unsalted butter
12 - 1/2 cup (100g) packed light brown sugar
13 - 1/4 cup (50g) granulated sugar
14 - 1/4 cup (60ml) heavy cream
15 - 1/2 teaspoon vanilla extract

→ Optional Garnishes

16 - Flaky sea salt (for sprinkling)
17 - Whipped cream or vanilla ice cream (for serving)

# Instructions:

01 - First things first, get that pie crust ready. If you're using store-bought, just unroll it into your 9-inch pie plate. For homemade, roll it out and fit it in. Trim the edges, then crimp them however you like – I usually just use my thumb and forefinger for a rustic look. Pop it in the fridge for about 15 minutes while your oven preheats to 375°F (190°C). This chilling helps prevent shrinkage, which I learned the hard way after pulling out a tiny, shrunken crust once. It was a disaster, honestly!
02 - In a large bowl, whisk together your pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and a pinch of salt until it's all smooth and fragrant. Oh, the smell of those spices! Then, crack in your eggs, one at a time, whisking well after each addition. Finally, slowly whisk in the heavy cream and vanilla extract. You want it smooth, but don't overmix, or you might incorporate too much air. I once got distracted and kept whisking, and my pie had tiny air bubbles – still tasted great, but not as smooth.
03 - Carefully pour your creamy pumpkin pie filling into your chilled pie crust. Be gentle! Place the pie on a baking sheet – this makes it easier to transfer and catches any potential spills, which, let's be real, has saved me from a smoky oven more times than I care to admit. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. If the crust starts browning too fast, cover the edges with foil. The kitchen will smell incredible, trust me!
04 - While the pie bakes, let's get that glorious Caramel Pecan Topping going. In a small saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar, stirring until dissolved. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Let it cook for about 3-5 minutes, until it thickens slightly. Remove from heat and stir in the pecans and vanilla extract. This caramel smells so good, it's hard not to just eat it with a spoon!
05 - Once the pumpkin pie is out of the oven, let it cool on a wire rack for at least 30 minutes. This is important! The pie needs to set up properly. Once it’s slightly cooled but still warm, spoon that incredible Caramel Pecan Topping evenly over the top. Don't wait until it's completely cold, or the caramel won't spread as nicely. I learned this the hard way when I tried to top a cold pie and it was a sticky, clumpy mess.
06 - Let the finished Pumpkin Pie with Caramel Pecan Topping cool completely, ideally for at least 2-3 hours in the refrigerator. This allows the filling to firm up properly and the flavors to meld beautifully. Before serving, I love to sprinkle a few sea salt flakes over the topping – it's a game-changer! Slice and enjoy, maybe with a dollop of whipped cream if you're feeling extra fancy. It's truly a delight.

# Notes:

01 - Always chill your pie crust before baking; it really helps prevent it from shrinking.
02 - This pie keeps well in the fridge for up to 4 days, covered loosely.
03 - If you're out of pumpkin pie spice, you can make your own with cinnamon, ginger, nutmeg, and cloves.
04 - A sprinkle of flaky sea salt on the caramel pecan topping elevates the flavors so much!

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowl
03 - whisk
04 - saucepan
05 - baking sheet
06 - wire rack

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 6g

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