Salted Caramel Pumpkin Pie Recipe

Confession, I’m actually not a pie individual with regards to dessert. I might slightly have a cookie or brownie any day. BUT there are a number of pies I like and on Thanksgiving we at all times make this Salted Caramel Pumpkin Pie as a result of it’s the BEST! In actual fact, it’s the solely pumpkin pie recipe I like. You’ll fall in love after one chew.

The key ingredient is salted caramel sauce and it’s a sport changer! We stir it into the normal pumpkin pie filling and it’s EPIC!

That is palms down the BEST pumpkin pie on the planet! Everybody who tries it begs for the recipe…and has a second piece. It’s a MUST make dessert for Thanksgiving and Christmas.

And if you wish to eat a chunk for breakfast the day after Thanksgiving, I believe it tastes even higher the following day:)

Pie Components

• Pie Crust– you should use home made or retailer purchased. We like to make use of the crust from this recipe. Observe-the recipe makes 2 so you’ll be able to freeze one for later or make 2 pies.
• Pumpkin– ensure you use pure pumpkin puree and never pie filling! Libby’s is a well-liked model. You will discover it within the baking aisle.
• Brown sugar– to sweeten the filling.
• Eggs– use giant eggs.
• Salt– a bit of sea salt. I like candy and salty!
• Spices– cinnamon, ginger, nutmeg, and cloves.
• Vanilla extract– at all times use pure vanilla.
• Heavy cream– to create an excellent wealthy filling.
• Salted caramel sauce– the key ingredient. You can also make home made salted caramel sauce or use retailer purchased. For retailer purchased, we advocate Dealer Joe’s model. Don’t use a assume caramel ice cream topping. They aren’t the identical.

Tips on how to Make the Greatest Pumpkin Pie

• Begin along with your favourite pie crust. You can also make the pie crust from scratch or use store-bought. We love this pie crust recipe. It makes two pie crusts, you should use one and freeze the opposite or make two pies. You would possibly want two pumpkin pies as a result of this pie at all times goes quick:)
• On a frivolously floured floor, roll out the pie dough right into a 12-inch circle. Rigorously drape the dough over the rolling pin and switch to a 9-inch pie pan that’s 1-½ inches deep. Gently match the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the perimeters utilizing your fingers to crimp the rim. You may also use a fork to seal the perimeters. Place the crust within the freezer for 20 to half-hour when you preheat the oven to 375 levels F.
• After you roll out the pie dough, place it in a pie pan, and crimp the perimeters, you’ll need to blind bake the pie. What’s blind baking? It’s principally pre-baking the crust so the pie crust doesn’t shrink and so the underside doesn’t get soggy. That is crucial for pumpkin pie and different cream and custard pies.
• To blind bake, you’ll be able to weigh the pie down with pie weights, dry beans, or dry rice. Make certain the weights cowl the underside of the pie and press in opposition to the perimeters of the pie. The weights on the underside will hold the pie from puffing up and the weights in opposition to the perimeters will hold the perimeters from sinking because the crust bakes.
• Bake for 20 minutes. Take away from the oven and let cool for five minutes. Take away the weights and parchment paper or foil.
• To make the pumpkin pie filling, in a big bowl whisk collectively the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
• Add within the heavy cream and salted caramel sauce. Whisk till clean.
• Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or till the middle is nearly set, however nonetheless a bit of jiggly. Don’t over bake.
• If the perimeters of the pie crust begin to get too brown, you’ll be able to cowl them with a pie defend.
• When the pie is completed baking, flip off the oven and let the pie cool within the oven with the oven door barely open. It will stop cracking. Take away from oven when the pie is cooled to room temperature.
• When the pie is totally cool, minimize into slices and serve with whipped cream or ice cream.

Tips on how to Retailer

To retailer, cowl the cooled pie loosely with plastic wrap or foil and hold within the fridge as much as 3 days.

You’ll be able to freeze pumpkin pie for as much as 1 month, however contemporary is at all times finest!

Extra Pie Recipes

Pies/Tarts

Salted Caramel Pumpkin Pie

That is palms down the BEST pumpkin pie recipe! You’ll LOVE the salted caramel sauce addition. Make this epic pie for Thanksgiving and Christmas! It’ll for positive be the favourite dessert at your feast!

Pumpkin Pie Filling:

• 15 ounces pumpkin puree
• 1 cup packed gentle brown sugar
• 3 giant eggs
• 1/2 teaspoon salt
• 1 1/4 teaspoons floor cinnamon
• 1/2 teaspoon floor ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon floor cloves
• 1 teaspoon pure vanilla extract
• 1 1/4 cups heavy cream
• 1/2 cup salted caramel sauce

• On a frivolously floured floor, roll out the pie dough right into a 12-inch circle. Rigorously drape the dough over the rolling pin and switch to a 9-inch pie pan that’s 1-½ inches deep. Gently match the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the perimeters utilizing your fingers to crimp the rim. You may also use a fork to seal the perimeters. Place the crust within the freezer for 20 to half-hour when you preheat the oven to 375 levels F.

• Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Take away from the oven and let cool for five minutes. Take away the weights and parchment paper or foil.

• To make the pumpkin pie filling, in a big bowl whisk collectively the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.

• Add within the heavy cream and salted caramel sauce. Whisk till clean.

• Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or till the middle is nearly set, however nonetheless a bit of jiggly. Don’t over bake.

• When the pie is completed baking, flip off the oven and let the pie cool within the oven with the oven door barely open. It will stop cracking. Take away from oven when the pie is cooled to room temperature.

• Reduce the pie into slices and serve with whipped cream or ice cream, if desired.

Energy: 311kcal, Carbohydrates: 38g, Protein: 4g, Fats: 17g, Saturated Fats: 9g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 0.01g, Ldl cholesterol: 89mg, Sodium: 260mg, Potassium: 106mg, Fiber: 1g, Sugar: 29g, Vitamin A: 545IU, Vitamin C: 0.2mg, Calcium: 58mg, Iron: 1mg

Have you ever tried this recipe?

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