Description

This Pumpkin Caramel Pie is a decadent holiday dessert combining the rich flavors of spiced pumpkin and sweet caramel in a buttery graham cracker crust. Perfectly spiced with cinnamon, nutmeg, and cloves, this pie is baked until set and chilled to create a creamy, luscious treat that is topped with whipped cream and extra caramel drizzle. A must-try recipe to impress family and friends during festive gatherings.

Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter, melted

For the Filling

1 cup canned pumpkin puree
½ cup caramel sauce (plus extra for drizzling)
½ cup brown sugar
2 large eggs
1 cup heavy cream
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
Pinch of salt

For Garnish

Whipped cream
Extra caramel sauce

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and pie.
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake this crust for 8 minutes, then remove it from the oven and let it cool completely.
Mix the Filling: In a large bowl, whisk together the pumpkin puree, caramel sauce, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt until the mixture is smooth and well combined.
Assemble the Pie: Pour the smooth pumpkin and caramel filling into the cooled graham cracker crust, spreading it evenly.
Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes. The center should be set but still slightly wobbly when gently shaken.
Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. After cooling, refrigerate the pie for at least 2 hours to let it fully set and chill.
Serve: Just before serving, drizzle extra caramel sauce over the top and garnish with whipped cream for added indulgence.

Notes

Ensure the crust is completely cooled before adding the filling to prevent sogginess.
Do not overbake the pie; a slightly wobbly center ensures a creamy texture after chilling.
Use high-quality caramel sauce for a rich, buttery flavor.
Leftover pie should be stored covered in the refrigerator and consumed within 3 days.
For an extra touch, sprinkle some crushed pecans on top with the whipped cream and caramel drizzle.