Once you’ve tried salted caramel pumpkin pie, there’s no going back to the plain version! The filling is perfectly creamy with warming spices and salted caramel in every bite. It’s sweet but not too sweet, perfectly balanced! I think you’ll love this pumpkin pie!
Salted caramel pumpkin pie has become one of my favorite fall staples, and honestly it’s not November without pumpkin pie, right?! And once you’ve tried it with salted caramel, there’s no going back to the plain version. This one hits that perfect sweet spot without being too much, each bite feel special like a warm hug.
The filling is unbelievably creamy, almost custard-like, with that warm pumpkin spice and salted caramel in every bite. Then, there’s the buttery pie crust, golden and flaky, oh so good! Whether you’re enjoying it with whipped cream and an extra drizzle of salted caramel or sneak a cold slice straight from the fridge, this pie is delicious either way.
But let me be real for a second, this pie did not start out as a success story. This salted caramel pumpkin pie is actually my third attempt. The first time I made it was last year and it was a total disaster. The filling was too thick, I baked it too long, it came out dry, and the top cracked. I still remember standing in the kitchen staring at it like, “Well… at least the crust looks cute?” Haha. The second attempt was better, but this third one? This is the one that finally gave me that creamy texture, the golden buttery crust, and the right sweetness! I’m so happy it came out exactly how I wanted, and now this pie has basically become my November personality trait. If you have time, I hope you’ll give it a try, I think you’ll love it too!
WHY YOU’LL LOVE THIS SALTED CARAMEL PUMPKIN PIE
- It’s seriously easy to pull together. You can use store-bought caramel sauce, pumpkin puree, and the pie crust too, so you just need to whip up the filling!
- Full of cozy flavors and warming spices!
- The filling is so smooth and creamy, almost like a custard!
- Salted caramel melts right into the pumpkin, adding depth without making the pie overly sweet. The balance is chef’s kiss!
- Whether you’re enjoying it with whipped cream and an extra drizzle of salted caramel or sneak a cold plain slice straight from the fridge, this pie is delicious either way.
INGREDIENTS NEEDED & NOTE
Pie Crust – You can use store-bought or homemade. I like to use this all butter pie crust. This recipe makes double pie crust, so you just need 1/2 the recipe to make this pumpkin pie. You can also freeze half of it for later or make 2 pies!
Caramel Sauce – I love homemade salted caramel sauce from this recipe, but feel free to use your favorite store-bought!
Pumpkin Puree – I use homemade butternut pumpkin pure. You can use your favorite pumpkin to make this pie. Canned pumpkin puree works too! If you use canned pumpkin pure, make sure not to be confused with pumpkin pie filling. Pumpkin puree is just plain pumpkin without spices added.
Heavy Cream – To create a super rich filling! Make sure you’re using full fat heavy cream with 35% – 40% milk fat.
Eggs – You’ll need 4 large eggs. These are essential to pumpkin pie filling as they act as a thickener and provide a creamy, custard-like texture.
Spices – I make this pie 3 times, the first and second I use 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves. It was delicious! But, the new one I only use 1 tablespoon of pumpkin pie spice, and honestly I like this one more. The flavor is simple and not too strong!
Sugar – This recipe uses brown sugar. Both dark brown sugar and light brown sugar works!
Vanilla – Some teaspoons of vanilla extract to enhance the flavor.
Salt – This will do the job of balancing the sweet flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 9-inch pie pan
- rolling pin
- pie weight or dry beans or uncooked rice
- parchment paper or aluminum foil
- mixing bowl
- a whisk
- rubber spatula
- piping bag
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS SALTED CARAMEL PUMPKIN PIE
(Be sure to check the printable recipe card below)
1 Pie Crust, store-bought or homemade
420g (15 oz) pumpkin puree
165g (3/4 cup) brown sugar
2 large eggs
2 egg yolks
1/4 teaspoon salt
2 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
240g (1 cup) heavy cream, 35% – 40% milk fat
210g (3/4 cup) salted caramel
whipped cream and flaky sea salt, optional
STEP 1 – Prepare the Pie Crust
On a lightly floured surface, roll out the pie crust dough into a roughly 12-inch circle and carefully transfer it into a 9-inch pie pan that is at least 11/4 inches deep. Gently press the dough into the pie plate, trim the dough to 1/2-inch over the pie pan, and tuck the overhanging dough underneath itself for a thicker crust around the edge. Crimp the edges to your preferred design. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375F.
Line the pie dough with a large parchment paper or aluminum foil, then fill with pie weights. You can also use dried beans or uncooked rice.
Blind bake the dough for 20 minutes, then remove from the oven and let cool for 10 minutes, then remove the weights and parchment paper or foil. Don’t turn the oven off.
STEP 2 – Make the Pumpkin Pie Filling and Bake
In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, salt, vanilla, and pumpkin pie spice. Whisk together until well combined. Then, add in the heavy cream and salted caramel sauce. Whisk until smooth.
Pour the pumpkin pie filling into the partially baked pie crust, then bake for about 45 minutes or until the center is almost set, but still a little jiggly. Don’t over bake the pie!
Once the pie is done baking, turn off the oven, open the oven door slightly, and let the pie slowly cool in the oven to prevent the pie from cracking. Let the pie completely cool to room temperature before decorating and slicing. Decorate the pie with whipped cream and flaky sea salt.
TIPS FOR MAKING THE BEST SALTED CARAMEL PUMPKIN PIE
- Make sure your pie dough is always cold before baking it.
- Blind bake the pie dough! This helps to prevent soggy pie crust.
- Go for full-fat heavy cream! This will ensure that the pie turns out as intended, creamy, and tastes amazing!
- After baking, let it cool slowly in the oven to prevent the cheesecake from cracking.
HERE’S HOW TO STORE THIS SALTED CARAMEL PUMPKIN PIE
This pie needs to be refrigerated to avoid bacterial growth. Allow it to cool completely, then cover it with plastic wrap and refrigerate it for up to 4 days. You can also freeze this pie; just make sure to wrap the pie tightly with layers of plastic wrap. It can be frozen for up to one month.
Salted Caramel Pumpkin Pie
The filling is perfectly creamy with warming spices and salted caramel in every bite. It’s sweet but not too sweet, perfectly balanced! I think you’ll love this pumpkin pie!
Ingredients
- 1 Pie Crust, store-bought or homemade
- 420g (15 oz) pumpkin puree
- 165g (3/4 cup) brown sugar
- 2 large eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 2 teaspoons vanilla extrac
- 1 tablespoon pumpkin pie spice
- 240g (1 cup) heavy cream, 35% – 40% milk fat
- 210g (3/4 cup) salted caramel
- whipped cream and flaky sea salt, optional
Instructions
STEP 1 – Prepare the Pie Crust
- On a lightly floured surface, roll out the pie crust dough into a roughly 12-inch circle and carefully transfer it into a 9-inch pie pan that is at least 11/4 inches deep.
- Gently press the dough into the pie plate, trim the dough to 1/2-inch over the pie pan, and tuck the overhanging dough underneath itself for a thicker crust around the edge.
- Crimp the edges to your preferred design. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375°.
- Line the pie dough with a large parchment paper or aluminum foil, then fill with pie weights. You can also use dried beans or uncooked rice.
- Blind bake the dough for 20 minutes, then remove from the oven and let cool for 10 minutes.
- Remove the pie weights and parchment paper or foil. Don’t turn the oven off.
STEP 2 – Make the Pumpkin Filling and Bake
- In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, salt, vanilla, and pumpkin pie spice. Whisk together until well combined.
- Then, add in the heavy cream and salted caramel sauce. Whisk until smooth.
- Pour the pumpkin pie filling into the partially baked pie crust, then bake for about 45 minutes or until the center is almost set, but still a little jiggly. Don’t over bake the pie!
- Once the pie is done baking, turn off the oven, open the oven door slightly, and let the pie slowly cool in the oven to prevent the pie from cracking.
- Let the pie completely cool to room temperature before decorating and slicing. Decorate the pie with whipped cream and flaky sea salt.