Description
This Pumpkin Pecan Caramel Pie is a decadent twist on the classic holiday dessert. Featuring a silky pumpkin custard filling, a buttery homemade crust, and a gooey caramel pecan topping, it’s rich, nutty, and full of cozy fall flavor. Top it off with vanilla bean whipped cream for an irresistible finish! #PumpkinPie #CaramelPecan #HolidayDessert
Ingredients
Scale
- Pie Crust
- 1½ cups all-purpose flour (180g)
- 1 tsp salt
- 1 stick + 2 tbsp unsalted butter (141g)
- ¼ cup ice-cold water
- Pumpkin Pie Filling
- ¼ cup granulated sugar (48g)
- ¾ cup light brown sugar (144g)
- ¼ cup cornstarch (32g)
- ¼ tsp salt
- 2 tsp pumpkin spice
- 1 stick (8 tbsp) unsalted butter, melted (113g)
- 4 egg yolks
- ⅓ cup canned pumpkin (86g)
- ⅓ cup heavy cream
- 1 tsp vanilla extract
- Caramel Pecan Topping
- 3 tbsp butter (43g)
- 1 cup pecans, chopped (112g)
- 12 pieces soft caramel (99g)
- ¼ cup + 2 tbsp heavy cream, divided
- Optional Vanilla Bean Whipped Cream
- ½ cup heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla bean paste
Instructions
- Make the pie crust by mixing flour and salt. Cut in butter until crumbly. Add cold water gradually to form dough. Chill and roll out.
- Preheat oven to 350°F (175°C). Blind bake the crust until lightly golden.
- In a bowl, combine sugars, cornstarch, salt, and pumpkin spice. Stir in melted butter, egg yolks, pumpkin, cream, and vanilla extract until smooth. Pour into crust.
- Bake until filling is set, about 45–50 minutes.
- For the topping, melt butter in a saucepan. Add chopped pecans and caramel pieces. Stir in 2 tbsp heavy cream and melt until smooth. Remove from heat and stir in remaining cream. Spread over cooled pie.
- Optional: Whip cream with powdered sugar and vanilla bean paste until soft peaks form. Serve alongside pie.
Notes
- Chill pie crust for at least 30 minutes before rolling to prevent shrinkage.
- Use soft caramel candies for easy melting.
- The pie can be made a day in advance and stored in the fridge.
- For a stronger pumpkin flavor, increase pumpkin puree slightly and reduce cream.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 460
- Sugar: 28g
- Sodium: 240mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg