Description
Pumpkin Pecan Caramel Pie is a decadent dessert combining smooth, spiced pumpkin filling with crunchy pecans and rich caramel atop a flaky pie crust—perfect for autumn celebrations or cozy gatherings.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour pumpkin mixture into the unbaked pie crust.
- Bake for 45 minutes, or until the filling is mostly set but still slightly jiggly in the center.
- Remove pie from oven and sprinkle chopped pecans evenly over the top.
- Drizzle caramel sauce generously over the pecans.
- Return pie to oven and bake for an additional 10–15 minutes until pecans are toasted and caramel is bubbly.
- Allow pie to cool completely before serving. Refrigerate any leftovers.
Notes
- Use homemade or store-bought caramel sauce.
- For extra crunch, toast pecans lightly before adding to the pie.
- Serve with whipped cream or vanilla ice cream.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pumpkin pie, pecan caramel pie, autumn dessert, spiced pumpkin pie, Thanksgiving pie