Facebook
Pinterest
Email
Print- Recipe Index
- Desserts
- Pies & Tarts
- Salted Caramel Pumpkin Pie
Salted Caramel Pumpkin Pie
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
The only thing better than classic pumpkin pie is pumpkin pie made with dreamy, salty-sweet homemade caramel. This salted caramel pumpkin pie is sure to be the star of the Thanksgiving dessert table this year.
Salted Caramel Pumpkin Pie
Wazzup, bromies! Welcome to the annual Broma pie week AKA a week full of brand new pie recipes every single day to hype you up for Thanksgiving AKA the best week of the year And we are starting off strong with this salted caramel pumpkin pie. It’s the the perfect crowd-pleasing flavor combination to mix up your classic pumpkin pie. Plus it’s super easy to make!
What is salted caramel pumpkin pie
Most pumpkin pie recipes are made with evaporated milk, but this salted caramel pumpkin pie is made with a combination of milk and salted caramel for the ultimate salty-sweet, decadent pumpkin pie. I absolutely love the combination of salted caramel and pumpkin (lookin’ at you, salted caramel pumpkin cheesecake bars)–the rich, caramel flavor perfectly complements the smooth, mellow pumpkin. The result is an elevated tasting pumpkin pie that’s perfect for switching up your Thanksgiving dessert spread.
Ingredients for salted caramel pumpkin pie
One of the beautiful things about pie is how simple it is to make. Once you have your pie crust done, the filling is pretty straightforward. Here’s what you’ll need:
- Pie Crust
- Granulated Sugar
- Ground Cinnamon
- Ground Ginger
- Salt
- Eggs
- Pumpkin Puree
- Salted Caramel Sauce
- Milk
Tips for making this caramel pumpkin pie
Pumpkin pie is one of the easier pies to make–no slicing apples, cooking down berries, or meticulously arranging pecans. You sort of just mix all the ingredients together and then pour it into your pie crust, but we do have a few tricks up our sleeve to make making this salted caramel pumpkin pie a breeze.
- Make the salted caramel ahead of time: We almost always have a jar of salted caramel in our fridge because it’s good to have on hand…you know, for emergencies. The caramel doesn’t take a long time to make, but having it on hand will make baking this pie a breeze!
- Use a high quality pumpkin puree: Pumpkin pie is a pretty simple recipe, so the quality of your ingredients will really shine through. Make sure you’re using a 100% pure pumpkin puree without any additives. We love Libby’s.
- Don’t mix the filling ingredients out of order: It’s important that you mix the spices, pumpkin and eggs together before you add the milk. Otherwise, the spices and caramel won’t absorb into the batter correctly.
See you tomorrow, bbs. We have another good one for you 🙂
peace & pie
XXX
Print
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
Salted Caramel Pumpkin Pie
The only thing better than classic pumpkin pie is pumpkin pie made with dreamy salty-sweet homemade caramel. This salted caramel pumpkin pie is sure to be the star of the thanksgiving dessert table this year.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1 pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (15 oz.) pumpkin puree
- 1/2 cup caramel sauce (we used our homemade salted caramel, but you can also use store bought if you prefer)
- 1 cup milk
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl combine the granulated sugar, spices, salted caramel, and salt. Add the eggs and pumpkin puree and whisk until combined. Slowly drizzle in the milk, whisking until homogenous.
- Pour the filling into the prepared pie dish and bake at 350°F for about 50 minutes, or until the pie is set, but still a little wobbly in the middle. Allow to cool completely before serving with vanilla ice cream or freshly whipped cream.
Do we need to prebake the crust or are we just baking it with the filling?
We usually don’t, but if you prefer a crisper pie crust then you certainly can!
Hi! I’m going to make this recipe this weekend…I just want to make sure it’s evaporated milk we’re using, not regular milk right? The ingredient list says milk, description says evaporated
It is regular milk!
Hello! Would I be able to substitute the milk for a non-dairy alternative? What would you recommend?
Can you make this the day before? Thanks f so recommendation for storage?
Absolutely! I actually recommend it since the pie needs to set completely before serving! I usually just keep it lightly covered in the fridge until ready to serve!
Hi! I’ve actually never tried that before, but I know some people have success with full fat coconut milk!