Go Back
–+ servings
Salted caramel pumpkin pie pinterest

Salted Caramel Pumpkin Pie

This salted caramel pumpkin pie recipe transforms the traditional dessert into a sophisticated sweet-and-salty masterpiece. The rich caramel notes perfectly complement the warm spices of pumpkin pie, creating a balanced flavor profile that appeals to both traditionalists and culinary adventurers alike.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 490 kcal

Equipment

  • 9-inch Pie Dish
  • Pastry Cutter
  • Heavy-bottomed saucepan
  • Heat-resistant Spatula
  • Wire Rack

Ingredients
  

Pie Crust

  • 1 1/2 cups all-purpose flour or gluten-free 1:1 baking flour for a GF option
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cubed
  • 3-4 tablespoons ice water

Salted Caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter room temperature, cut into pieces
  • 1/2 cup heavy cream room temperature
  • 1 teaspoon sea salt flaky Maldon salt works beautifully here

Pumpkin Filling

  • 15 oz pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 3/4 cup light brown sugar packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup whole milk

For Garnish

  • extra salted caramel sauce reserved from earlier
  • whipped cream
  • flaky sea salt
  • crushed pecans optional

Instructions
 

  • Prepare the Pie Crust

    In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse meal with some pea-sized pieces. Drizzle in ice water, 1 tablespoon at a time, mixing gently until the dough begins to come together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

  • Make the Salted Caramel

    In a medium, heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a high heat-resistant spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Once sugar is completely melted, immediately add butter. The caramel will bubble rapidly – this is normal! Stir butter into caramel until completely melted, about 2 minutes. Very slowly drizzle in heavy cream while stirring. The mixture will bubble aggressively again. Allow to boil for 1 minute, then remove from heat and stir in sea salt. Let cool slightly.

  • Roll Out the Pie Crust

    Preheat your oven to 375°F (190°C). Remove dough from refrigerator and let sit at room temperature for 10 minutes to soften slightly. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Refrigerate while preparing filling.

  • Prepare the Pumpkin Filling

    In a large bowl, whisk together pumpkin puree and eggs until well combined. Add brown sugar, spices, and salt, whisking until incorporated. Gradually stir in heavy cream and milk. Finally, fold in 1/3 cup of the cooled salted caramel (reserve the rest for topping).

  • Assemble and Bake the Pie

    Pour the pumpkin-caramel mixture into the chilled pie crust. Tap the pie dish gently on the counter to remove any air bubbles. Cover the edges of the pie crust with aluminum foil or a pie shield to prevent over-browning. Bake for 55-60 minutes, or until the center is almost set but still slightly wobbly (it will firm up as it cools). A knife inserted about 1 inch from the edge should come out clean.

  • Cool and Garnish

    Allow the pie to cool completely on a wire rack for at least 3 hours (ideally 4-6 hours for cleaner slices). Before serving, warm the remaining salted caramel sauce slightly and drizzle over the pie. Add a sprinkle of flaky sea salt and serve with whipped cream if desired.

Notes

For the flakiest crust, ensure all ingredients are very cold. If your kitchen is warm, place your mixing bowl in the freezer for 10 minutes before starting.
When making caramel, be extremely careful as it gets very hot. Keep children away during this step.
For cleaner slices, refrigerate the pie for 4-6 hours before serving.
This pie keeps well in the refrigerator for up to 4 days. You can also freeze it (without toppings) for up to 2 months.
For a dairy-free version, substitute coconut cream for heavy cream and use plant-based butter.

Nutrition

Calories: 490kcalCarbohydrates: 49gProtein: 6gFat: 32gSaturated Fat: 19gCholesterol: 145mgSodium: 390mgFiber: 2gSugar: 35g
Keyword Pumpkin Pie, Salted Caramel, Thanksgiving Dessert, Holiday Dessert
Tried this recipe?Let us know how it was!