Pumpkin pie is a staple of fall gatherings, but what if we could make it even better? This Pumpkin Pie with Caramel Pecan Topping takes the classic dessert to new heights. Imagine the creamy, spiced filling of a traditional pumpkin pie, topped with a decadent layer of caramelized pecans. It’s the perfect blend of smooth and crunchy textures, making every bite a delightful experience.
This recipe is ideal for holiday dinners, potlucks, or any occasion when you want to wow your guests. The caramel pecan topping adds an indulgent twist, turning a simple dessert into a show-stopping centerpiece.
Why You’ll Love This Recipe:
- Elevated Classic: The caramel pecan topping turns a traditional pumpkin pie into an irresistible treat.
- Perfect for Celebrations: This pie is as visually stunning as it is delicious, making it perfect for holiday tables.
- Rich Flavor: The combination of creamy pumpkin filling and nutty caramel creates a flavor that feels both indulgent and comforting.
- Make-Ahead Friendly: The pie can be prepared in stages, making it easy to fit into your busy holiday schedule.
Ingredients You’ll Need:
For the Pumpkin Pie:
- 1 (15-ounce) can of pumpkin puree
- 1 (14-ounce) can of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- ½ teaspoon of salt
- 1 unbaked 9-inch pie crust
For the Caramel Pecan Topping:
- ¾ cup of chopped pecans
- ½ cup of brown sugar
- ¼ cup of unsalted butter
- 2 tablespoons of heavy cream
- Pinch of salt
How to Make Pumpkin Pie with Caramel Pecan Topping
This recipe is broken into two parts: making the pumpkin pie and preparing the caramel pecan topping. Together, they create a dessert that’s nothing short of magical.
Step-by-Step Instructions:
Part 1: Make the Pumpkin Pie
- Preheat Your Oven: Preheat your oven to 425°F (220°C).
- Prepare the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
- Assemble the Pie: Roll out the pie crust and fit it into a 9-inch pie dish. Pour the pumpkin filling into the crust, spreading it evenly with a spatula.
- Bake the Pie: Place the pie in the oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted into the center comes out clean.
- Cool the Pie: Let the pie cool completely on a wire rack before adding the topping.
Part 2: Make the Caramel Pecan Topping
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently. This enhances their flavor. Set aside.
- Prepare the Caramel: In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and a pinch of salt. Stir constantly until the mixture is smooth and begins to bubble gently. Let it simmer for 2 minutes, stirring frequently.
- Combine the Pecans and Caramel: Remove the caramel from heat and stir in the toasted pecans. Let the mixture cool slightly.
- Top the Pie: Once the pie is fully cooled, gently spoon the caramel pecan mixture over the top, spreading it evenly.
Helpful Tips:
- Prevent a Soggy Crust: To avoid a soggy bottom, you can blind-bake your crust for 10 minutes before adding the pumpkin filling.
- Timing the Topping: Add the caramel pecan topping just before serving if you prefer a fresher texture.
- Customization: Feel free to substitute pecans with walnuts or almonds if desired.
- Make-Ahead Option: Bake the pie a day in advance and prepare the topping on the day of serving for the best texture.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- For a touch of extra flavor, you can add a splash of vanilla extract to the caramel mixture.
- Leftover caramel pecan topping is delicious drizzled over ice cream or pancakes.
Nutritional Information (Per Slice):
- Calories: 340
- Protein: 5g
- Carbohydrates: 45g
- Fat: 15g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 32g
Frequently Asked Questions:
Can I use a premade pie crust?
Yes, a premade crust works perfectly for this recipe. It’s a great time-saver without compromising on flavor.
How do I store leftovers?
Store the pie in an airtight container or wrap it tightly in plastic wrap. Refrigerate for up to 4 days.
Can I make the topping without nuts?
Yes! Omit the pecans for a plain caramel topping or replace them with seeds for a nut-free option.
Storage Instructions:
- Refrigerator: Store the pie in the fridge, covered, for up to 4 days.
- Freezer: Freeze the baked pie (without the topping) for up to 2 months. Thaw overnight in the fridge and add the caramel pecan topping before serving.
Related Recipes:
If you love this pie, try these other holiday favorites:
Conclusion:
This Pumpkin Pie with Caramel Pecan Topping is more than just a dessert; it’s a celebration of fall flavors and festive occasions. The rich, creamy filling paired with the sweet, nutty topping creates an unforgettable dessert that’s sure to become a family favorite. Whether you’re serving it for a holiday meal or a special gathering, this pie promises to impress and delight every time. So roll up your sleeves, and let’s bake something amazing together!
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Pumpkin Pie with Caramel Pecan Topping
Description
Pumpkin pie is a staple of fall gatherings, but what if we could make it even better? This Pumpkin Pie with Caramel Pecan Topping takes the classic dessert to new heights. Imagine the creamy, spiced filling of a traditional pumpkin pie, topped with a decadent layer of caramelized pecans. It’s the perfect blend of smooth and crunchy textures, making every bite a delightful experience.
This recipe is ideal for holiday dinners, potlucks, or any occasion when you want to wow your guests. The caramel pecan topping adds an indulgent twist, turning a simple dessert into a show-stopping centerpiece.
Ingredients
- 1 (15-ounce) can of pumpkin puree
- 1 (14-ounce) can of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- ½ teaspoon of salt
- 1 unbaked 9-inch pie crust
For the Caramel Pecan Topping:
- ¾ cup of chopped pecans
- ½ cup of brown sugar
- ¼ cup of unsalted butter
- 2 tablespoons of heavy cream
- Pinch of salt
Instructions
Part 1: Make the Pumpkin Pie
- Preheat Your Oven: Preheat your oven to 425°F (220°C).
- Prepare the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
- Assemble the Pie: Roll out the pie crust and fit it into a 9-inch pie dish. Pour the pumpkin filling into the crust, spreading it evenly with a spatula.
- Bake the Pie: Place the pie in the oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted into the center comes out clean.
- Cool the Pie: Let the pie cool completely on a wire rack before adding the topping.
Part 2: Make the Caramel Pecan Topping
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently. This enhances their flavor. Set aside.
- Prepare the Caramel: In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and a pinch of salt. Stir constantly until the mixture is smooth and begins to bubble gently. Let it simmer for 2 minutes, stirring frequently.
- Combine the Pecans and Caramel: Remove the caramel from heat and stir in the toasted pecans. Let the mixture cool slightly.
- Top the Pie: Once the pie is fully cooled, gently spoon the caramel pecan mixture over the top, spreading it evenly.
Notes
- For a touch of extra flavor, you can add a splash of vanilla extract to the caramel mixture.
- Leftover caramel pecan topping is delicious drizzled over ice cream or pancakes.