Description
This Pecan Crusted Caramel Pumpkin Pie is a delightful twist on the classic pumpkin pie, featuring a buttery pecan crust and a luscious spiced caramel pumpkin filling. Perfect for fall gatherings and holiday celebrations, this pie combines rich roasted pecans with smooth pumpkin purée and warm spices, all baked to perfection.
Ingredients
For the Crust
- 2½ cups whole roasted salted pecans (about 12 ounces)
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling
- ½ cup Spiced Caramel Sauce (see recipe link)
- 1½ cups (1 (15-ounce) can) pure pumpkin purée
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 2 teaspoons cornstarch
- 2 tablespoons low-fat milk
- 3 large eggs
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking both the crust and the pie.
- Make the Crust: Pulse the roasted pecans in a food processor until finely ground but not turned into butter. Alternatively, finely chop with a knife. Combine ground pecans with melted butter and granulated sugar in a mixing bowl. Press this mixture evenly onto the bottom and sides of a 10-inch pie plate using your hands.
- Bake Crust: Bake the pecan crust in the preheated oven for about 20 minutes. It may collapse slightly. Use the back of a large metal spoon to gently press the crust sides back up as it cools. Repeat as needed. Keep oven on and let the crust cool to room temperature.
- Warm Caramel Sauce: Gently warm the spiced caramel sauce on the stovetop just enough to make it pourable.
- Prepare Filling Mixture: In a mixing bowl, combine pumpkin purée, granulated sugar, vanilla extract, cinnamon, and ginger. In a separate small bowl, whisk together low-fat milk and cornstarch until smooth, then add to pumpkin mixture. Add eggs and mix everything until completely smooth and well incorporated.
- Add Caramel to Filling: Stir the warmed caramel sauce into the pumpkin mixture until fully blended.
- Assemble and Bake Pie: Pour the filling evenly into the cooled pecan crust. Place the pie plate on a baking sheet and bake in the oven at 350°F for about 55 minutes, or until the filling is set. If crust edges darken too much during baking, cover them loosely with foil to prevent burning.
- Cool and Serve: Let the pie cool for at least 2 hours at room temperature before slicing. Serve at room temperature for best flavor and texture.
Notes
- The pecan crust will slightly collapse during baking but can be gently reshaped as it cools.
- Use lightly warmed spiced caramel sauce to ensure easy mixing with the pumpkin filling.
- Cover pie edges with foil if browning excessively during baking to protect the crust.
- Allow sufficient cooling time to let the filling fully set before slicing.
- Serve at room temperature for optimal taste and texture.
