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Salted Caramel Pumpkin Pie
4.8 from 270 votes

Salted Caramel Pumpkin Pie

This Salted Caramel Pumpkin Pie combines a smooth pumpkin puree filling spiced with cinnamon, ginger, nutmeg, and cloves, enriched by salted caramel sauce. It features a flaky pie crust partially baked before adding the creamy filling, which bakes to a custardy texture with a balanced sweet and spiced flavor. This pie is ideal for dessert during fall or festive seasons when pumpkin flavors are welcome.

Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings: 10
Calories: 311 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie Crust:
  • 1 pie crust homemade or store-bought
Pumpkin Pie Filling:
  • 15 ounces pumpkin puree
  • 1 cup light brown sugar packed
  • 3 large egg
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves ground
  • 1 teaspoon vanilla extract pure
  • 1 1/4 cups heavy cream
  • 1/2 cup caramel sauce salted

Instructions

    Cup of Yum
  1. On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-1/2 inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
  2. Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
  3. To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  4. Add in the heavy cream and salted caramel sauce. Whisk until smooth.
  5. Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Don't over bake.
  6. When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
  7. Cut the pie into slices and serve with whipped cream or ice cream, if desired.

Nutrition Information

Calories 311kcal (16%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 0.01g (1%) Cholesterol 89mg (30%) Sodium 260mg (11%) Potassium 106mg (2%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 545IU (11%) Vitamin C 0.2mg (0%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.01g 1%
Cholesterol 89mg 30%
Sodium 260mg 11%
Potassium 106mg 2%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 545IU 11%
Vitamin C 0.2mg 0%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.