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Salted Caramel Pumpkin Pie

Salted caramel pumpkin pie pairs a warmly spiced pumpkin custard with a flaky crust and homemade salted caramel. Bake until the edges are set and the center still has a slight wobble, then chill before serving.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling and chilling 2 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust 9-inch, refrigerated (1 crust)
Pumpkin filling
  • 1 can (15 oz) pure pumpkin
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 1.33 cup heavy cream divided (1 cup for the filling and 1/3 cup for the caramel)
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.13 tsp ground cloves
  • 0.5 tsp kosher salt
Salted caramel
  • 0.75 cup granulated sugar
  • 3 tbsp water
  • 4 tbsp unsalted butter cut into 4 pieces
  • 0.5 tsp flaky sea salt

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet
  • 1 2-quart saucepan
  • 1 microwave-safe cup

Method
 

Prepare the crust
  1. Heat the oven to 425°F with a rack in the lower third.
  2. Fit the refrigerated pie crust into a 9-inch pie plate and crimp the edge.
  3. Chill the crust while you make the filling.
Make the filling
  1. In a large bowl, whisk the pure pumpkin, brown sugar, eggs, 1 cup of the heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and kosher salt until smooth.
  2. Pour the filling into the chilled crust.
Bake and cool the pie
  1. Set the pie plate on a rimmed baking sheet and bake for 15 minutes.
  2. Reduce the oven to 350°F and bake for 35 to 45 minutes more, until the outer edges are set and the center reaches at least 160°F but still has a slight wobble.
  3. Cool the pie on a rack for 2 hours.
  4. Refrigerate the pie until chilled.
Make the salted caramel
  1. Warm the remaining 1/3 cup heavy cream in a microwave-safe cup until steaming, about 20 to 30 seconds.
  2. Combine the sugar and water in a 2-quart saucepan.
  3. Cook over medium heat without stirring, swirling the pan occasionally, for 8 to 12 minutes until deep amber.
  4. Remove the pan from the heat and whisk in the butter until melted.
  5. Gradually whisk in the warm cream.
  6. Return the pan to low heat and simmer for 1 minute until smooth.
  7. Stir in the flaky sea salt.
  8. Cool the caramel until pourable.
  9. Drizzle the caramel over slices just before serving.

Notes

For neat slices, chill the pie fully before cutting and drizzle with caramel just before serving. Store covered in the refrigerator for up to 4 days; freeze the pie without caramel for up to 2 months. A gluten-free refrigerated pie crust can be used as a dietary swap.