Creamy Pumpkin Caramel Pie Recipe
This Pumpkin Caramel Pie is a decadent twist on the classic pumpkin pie, combining smooth pumpkin puree with rich caramel and creamy cream cheese for a luscious, velvety filling. Featuring a buttery crust that holds the perfect balance of sweetness and spice, it’s an ideal dessert for autumn gatherings and holiday celebrations. Baked to perfection and chilled before serving, this pie boasts a harmonious blend of flavors and textures that will impress any crowd.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 prepared pie crust (9-inch)
Filling
- 1 cup pumpkin puree
- 1/2 cup caramel sauce (store-bought or homemade)
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup evaporated milk or heavy cream
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Fit the prepared pie crust into a 9-inch pie plate, crimping the edges as desired. Set aside.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, caramel sauce, sugar, cinnamon, nutmeg, ginger, and salt. Mix well to combine all ingredients evenly.
- Add eggs and cream: Beat in the eggs one at a time until fully incorporated. Then gradually stir in the evaporated milk (or heavy cream) until the mixture is smooth and creamy.
- Pour filling into crust: Pour the pumpkin caramel filling into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie: Place the pie on the center rack of the preheated oven. Bake for 50-60 minutes or until the filling is set around the edges but slightly jiggly in the center. To prevent over-browning, cover the crust edges with foil halfway through baking if needed.
- Cool and chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate the pie for at least 4 hours, or overnight, to fully firm up and develop flavors.
- Serve: Slice and serve chilled, optionally topping with whipped cream or a drizzle of extra caramel sauce.
Notes
- Use a high-quality caramel sauce for the best flavor, or make your own for a homemade touch.
- Allow the cream cheese to soften at room temperature to avoid lumps in the filling.
- Do not overbake the pie; the center should remain slightly jiggly as it will firm up while chilling.
- Store leftover pie covered in the refrigerator for up to 4 days.
- For a gluten-free option, substitute the crust with a certified gluten-free pie crust.
Keywords: pumpkin pie, caramel pie, autumn dessert, holiday pie, creamy pumpkin pie, pumpkin caramel dessert
Find it online: https://cookwithyana.com/creamy-pumpkin-caramel-pie-recipe/
