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The Ultimate Salted Caramel Pumpkin Pie with Pecan Crust

Salted Caramel Pumpkin Pie - featured image
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A decadent pumpkin pie with a crunchy pecan crust, silky pumpkin filling, and a double layer of salted caramel. This make-ahead friendly dessert is the perfect showstopper for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ½ cups pecan halves
  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 2–3 tablespoons ice water
  • 1 can (15 oz) pure pumpkin puree
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream, room temperature
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • Whipped cream (optional, for topping)
  • Extra toasted pecans (optional, for garnish)
  • A final sprinkle of flaky sea salt (optional, for serving)

Instructions

  1. Preheat oven to 350°F. Spread pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Let cool completely.
  2. In a food processor, pulse cooled pecans until finely ground (like coarse sand). Add flour, ¼ cup granulated sugar, and ½ teaspoon fine sea salt; pulse to combine.
  3. Scatter cold butter cubes over flour mixture and pulse until it resembles coarse meal with pea-sized butter bits. Add ice water 1 tablespoon at a time, pulsing after each, until dough holds together when squeezed.
  4. Turn dough onto a lightly floured surface, press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. Roll chilled dough between two sheets of parchment paper to about ⅛-inch thickness. Press into a 9-inch pie dish, crimp edges, and freeze for 15 minutes.
  6. Preheat oven to 375°F. Line frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights. Prick bottom with a fork and bake for another 8-10 minutes until edges are lightly golden. Set aside to cool. Reduce oven temperature to 350°F.
  7. In a large bowl, whisk pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in 1 cup heavy cream and 1 teaspoon vanilla; whisk until silky. Sprinkle in pumpkin pie spice and ¼ teaspoon salt; whisk to combine.
  8. Place 1 cup granulated sugar in an even layer in a medium saucepan over medium heat. Let melt without stirring, swirling occasionally, until deep copper color. Add 6 tablespoons butter; whisk until incorporated. Slowly drizzle in ½ cup heavy cream while whisking constantly. Let boil for 1 minute without stirring. Remove from heat, stir in 1 teaspoon flaky sea salt and 1 teaspoon vanilla. Let cool for 10 minutes.
  9. Pour about ⅓ cup of the caramel into the bottom of the pre-baked crust. Spread gently. Pour pumpkin filling over caramel. Place pie on a baking sheet and bake at 350°F for 45-55 minutes, until edges are set but center jiggles slightly.
  10. Cool pie completely on a wire rack, then refrigerate for at least 4 hours (overnight is better). Drizzle with remaining caramel just before serving. Top with whipped cream, extra toasted pecans, and a final sprinkle of flaky sea salt if desired.

Notes

The pie tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use cold coconut oil in the crust and full-fat coconut cream in the filling. The caramel is trickier to make dairy-free but a coconut cream-based caramel works. Do not overbake—the center should jiggle when you remove it from the oven. Store covered in the fridge for up to 4 days. Freeze the fully baked pie (without caramel drizzle) for up to 3 months.

Nutrition

Keywords: pumpkin pie, salted caramel, pecan crust, Thanksgiving dessert, fall baking, pecan pie crust, caramel pumpkin pie

Find it online: https://dahliadishes.com/the-ultimate-salted-caramel-pumpkin-pie-with-pecan-crust/