Welcome to my kitchen where I’ll be sharing with you the most scrumptious pumpkin pie recipe you’ll ever taste – the Caramel-Pecan Pumpkin Pie Recipe. This recipe is perfect for when autumn comes knocking on your doorstep, and the leaves are changing colors. It’s simply the best pumpkin pie you’ll ever eat! Trust me, it’s a real crowd-pleaser that is perfect for Thanksgiving or any other time when you want to impress your family and friends with a homemade dessert.
Not only is this pie easy to make, but it also has a unique combination of flavors that come together like nature intended. Imagine a pumpkin pie infused with the sweetness of caramel and the crunch of pecans, all in one bite- it’s pure heaven! The aroma wafting from your oven as it bakes will have everyone waiting anxiously to get their slice.
Whether you’re an experienced baker or just starting, this recipe is simple enough to follow even as a novice. My love for baking and developing recipes inspired me to create this decadent dessert that is perfect for the holidays or anytime you crave some sweetness. I hope this recipe inspires you as much as it inspired me.
So what are you waiting for? Get out your mixing bowls, butter up that pie plate, and let’s get started on making the best Caramel-Pecan Pumpkin Pie you’ll ever taste!
Why You’ll Love This Recipe
Are you looking for a pumpkin pie recipe that will make your taste buds sing with joy? Look no further than the caramel-pecan pumpkin pie recipe. This mouthwatering dessert is the perfect indulgence for your fall gatherings, Thanksgiving feast or just as a sweet treat to reward yourself after a long day.
Here’s why you’ll love this recipe:
Firstly, the combination of pumpkin and pecan provides a nutty flavor and grounding taste, making it perfect for those who prefer a bit more depth in their dessert. Secondly, the addition of creamy caramel sauce takes this pie to another dimension, balancing out the spices with its sweetness. The result is an unbelievably delicious dessert that your family and friends will surely love.
This pie has all the flavors synonymous with fall baked into one dish. Each bite is filled with warm spices like cinnamon, nutmeg and allspice, combined perfectly with the smooth taste of pumpkin puree making it the best pumpkin pie you’ll ever eat. Moreover, the pie is generously adorned with crunchy caramel-pecan topping that brings texture to every slice.
Don’t be intimidated by the thought of making it yourself. This recipe is simple so you can easily impress your guests without too much effort. Plus, this recipe can be easily adapted to fit different dietary restrictions or tastes. For instance, if you’re looking for a healthier version simply substitute some ingredients to reduce calories while still maintaining its amazing taste nonetheless.
So whether it’s a family dinner or a special occasion, grab your apron and get ready for an unforgettable dessert that will leave everyone talking about your culinary skills for weeks to come!
When it comes to baking an irresistibly delicious Caramel-Pecan Pumpkin Pie, quality ingredients are key! Let’s take a quick glance at everything you will need to make this heavenly dessert.
- Pie crust (prepared or homemade)
- Pumpkin puree(1 15 oz. can )
- Milk ( 1/2 cup)
- Eggs (2 large)
- Granulated sugar (3/4 cup)
- Ground cinnamon(1 tsp.)
- Ground nutmeg ( 1/4 tsp.)
- Ground allspice ( 1/4tsp.)
- Salt ( 1/2 tsp.)
- Vanilla extract( 1 tsp.)
- Lemon zest( 1 tsp.)
For the Caramel-Pecan Topping
- Butter( 2 tbsp.)
- Chopped pecans( 1 cup)
- Brown sugar,(3/4 cup packed )
- Half-and-half( 1/2 cup)
Alternatively, you can also use ready-made caramel sauce for this recipe.
For the Pie Crust
- All-purpose flour( 1 and 1/4 cup)
- Salt(1/2 teaspoon)
- Coldwater( 6 tablespoons )
- Shortening( 1/2 cup )
There are a variety of possible substitutions and variations that you can make with these ingredients, so don’t hesitate to make this recipe your own!
The Recipe How-To
Now that we have gathered all the ingredients needed, let’s move on to the recipe how-to. I will guide you step-by-step to create the perfect Caramel-Pecan Pumpkin Pie.
Prepare The Pie Crust
First, you need to prepare the pie crust. You can use store-bought or homemade pie crust for this recipe – either works fine. But, if you’re feeling adventurous and want to make your crust from scratch, I highly recommend it! Here’s how:
In a large mixing bowl, combine 1 1/2 cups of all-purpose flour and 1/2 teaspoons of salt.
Add in 1/2 cup of shortening and 4 tablespoons of cold water while mixing well.
Shape the dough into a ball and roll it out evenly in a circle formation.
Gently place the dough into a 9-inch pie plate and trim the extra edge.
Preheat your oven to 375°F.
Bake for 10 to 12 minutes until lightly golden brown.
Make The Pumpkin Pie Filling
While the pie crust is baking, you can start preparing the pumpkin pie filling.
In a large bowl, beat together 2 eggs and mix in a 15 oz can of pumpkin puree.
Add 1/2 cup of granulated sugar, 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, and 1/4 tsp of ground allspice into the bowl and mix thoroughly.
Stir in 1/2 cup of milk and add 1 tsp of vanilla extract for flavor enhancement.
Bake The Caramel-Pecan Pumpkin Pie
Once everything is mixed, pour the filling over the baked crust.
Place it back in the oven (still at 375°F) for another 45-50 minutes until an inserted toothpick comes out clean.
While waiting for the pie to finish baking, let’s make our Caramel-Pecan topping.
In a saucepan over medium heat, melt 2 tbsp of butter.
Once melted, stir in ½ cup brown sugar until dissolved.
Add ¼ cup heavy cream and continue stirring for about two more minutes until thickened.
Lastly, stir in chopped pecans (½ cup) into the caramel sauce.
Once it’s fully incorporated, remove from heat.
When done baking, remove the pie from oven and let it cool down a bit before pouring over caramel-pecan topping.
Congratulations! You’ve created yourself a delicious Caramel-Pecan pumpkin pie! Serve it with whipped cream on top or drizzle some more caramel sauce for an extra indulgence!
Substitutions and Variations
Are you looking to mix things up with your Caramel-Pecan Pumpkin Pie? There are a few substitutions and variations you can try out to make this classic dessert even more unique. Here are just a few ideas to get you started:
– Bourbon Pecan Pumpkin Pie: Swap out the vanilla extract in the recipe for bourbon and add 1/3 cup chopped pecans to the filling mixture.
– Turtle Pumpkin Cheesecake: Combine two classic desserts in one! Use a graham cracker crust for the base and top your pie with a generous drizzle of caramel sauce, chopped pecans, and cream cheese frosting.
– Nature Eats Pumpkin Pie: For a healthier twist on the classic dessert, substitute coconut oil or vegetable shortening for butter in the crust, use almond milk or coconut milk instead of regular milk in the filling mixture, and reduce the amount of sugar by half.
– Salted Caramel Pecan Pumpkin Pie: Add a little savory note to your sweet pie! Sprinkle a pinch of sea salt over the top of your finished pie or swap out the standard caramel sauce for salted caramel.
– Pumpkin Cake Pie: Want to really switch things up? Mix 1/2 cup all-purpose flour with 2 tsp. baking powder and 1/4 tsp. salt in a separate bowl. Whisk together 2 eggs, 1 cup brown sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/4 tsp. ground cloves in another bowl until combined. Fold in 1 can (15 oz) pumpkin puree and 3/4 cup half-and-half until blended. Pour into a greased springform pan and bake at 375°F for 35-40 minutes or until edges are set and center is still slightly jiggly. Allow cake to cool before slicing and serving with whipped cream or ice cream on top.
Whether you’re looking for a creative spin on the traditional recipe or something entirely new altogether, these substitutions and variations are sure to make your taste buds sing. Don’t be afraid to experiment – you never know what delicious surprises may be waiting for you!
Serving and Pairing
The Caramel-Pecan Pumpkin Pie is a true dessert masterpiece, one that you’ll want to savor with every bite. This pie is perfect for all occasions, from home gatherings to tailgates and holiday celebrations. Serve it warm or cold, with whipped cream or vanilla ice cream, and pair the flavors together for a delectable experience.
The flavor profile of this pie is intense, with the sweetness of the caramel sauce blending seamlessly with the nutty pecans and pumpkin puree. Hence, it’s recommended to keep the pairing simple so that each taste can stand out on its own. The universal pairing with this pie is a rich and creamy vanilla ice cream or alternatively a good quality fresh cream which helps to balance out the flavors.
If you’d like something more adventurous, try pairing the Caramel-Pecan Pumpkin Pie with a cup of coffee enriched with cinnamon or sweetened with honey. It’s also recommended to serve it alongside a cheese platter consisting of aged cheddar, gouda and brie cheese. These combinations have the potential to elevate your dining experience by creating an unusual but delicious combination of flavors.
Overall, whether you serve it at home or in your favorite restaurant, this Caramel-Pecan Pumpkin Pie recipe is sure to be a crowd-pleaser that requires minimum effort but delivers maximum flavor. Enjoy!
Make-Ahead, Storing and Reheating
Picture this: it’s Thanksgiving Day and the heavenly aroma of Caramel-Pecan Pumpkin Pie fills your home. You cut a slice of the silky filling with a flaky crust, drizzle some caramel sauce on top, and revel in the warm and comforting flavors. Now, let’s say you want to enjoy this same delicious pie the next day or save it for later in the week. How can you ensure that it stays fresh and scrumptious? Fear not, my dear baker – I have some tips for you.
Firstly, if you want to prepare the pie ahead of time, you can bake it up to a day in advance. Once it has fully cooled, cover it tightly with plastic wrap or aluminum foil and store it in the fridge. This will keep the filling firm and prevent any odors from seeping into the dessert.
If you have some leftover portions or want to store any uneaten slices, wrap them individually in plastic wrap and store them in an airtight container. This will help preserve their flavor and texture until you’re ready to indulge again.
When it’s time to reheat your pumpkin pie, preheat your oven to 350°F (175°C) and place the unwrapped pie on a baking sheet lined with parchment paper. This will prevent any spillage or messes in your oven. Heat the pie for about 10-15 minutes until it’s warmed through, then let it cool down before serving. Alternatively, if you prefer your pie served cold, simply thaw frozen slices overnight in the fridge before serving.
For extra sweetness and crunchiness, we recommend heating up some caramel sauce and chopped pecans beforehand to drizzle over each slice before reheating. The taste sensation is simply divine!
Remember that Caramel-Pecan Pumpkin Pie is meant to be enjoyed during special occasions with loved ones, but sometimes all we need is a sweet treat just for us. Make use of these storage tips so that every slice of this glorious dessert can last as long as possible!
Tips for Perfect Results
Baking a pumpkin pie is not as easy as it seems. However, with the right tips and tricks, you can elevate your baking game and achieve perfect results every time. Here are some helpful tips to make your caramel-pecan pumpkin pie recipe absolutely delicious.
First and foremost, preheat your oven to 375°F (190°C) before starting, to ensure that it’s heated evenly throughout the cooking process. A well-preheated oven will help you achieve the perfect texture for your crust.
Secondly, make sure all of your ingredients are at room temperature. This will make them easier to blend together and will create a smooth, even mixture.
When preparing the pie crust, don’t overwork the dough. Overworking the dough can lead to a tougher and less flaky crust. Also, using cold butter or shortening when making the crust will help it maintain its shape and prevent shrinkage during baking.
When making the caramel pecan topping for the pie, ensure that you toast the pecans beforehand. Toasting adds depth of flavor to the pecans and enhances their natural sweetness, creating a more delicious result overall.
Another great tip is to add a pinch of salt to your pumpkin filling mixture, which enhances all of the flavors and makes them pop more in every bite.
Lastly, allow your baked pie to cool completely before slicing into it. Allowing it to rest for at least an hour will give the filling time to set properly, ensuring you get those perfect slices that won’t fall apart when serving.
By following these tips, you can create a delicious and perfect caramel-pecan pumpkin pie that will impress everyone at the table.
In conclusion, this Caramel-Pecan Pumpkin Pie recipe has everything you could want in a seasonal dessert. It is easy to make, bursting with flavor, and allows for endless variations to suit your preferences. Whether you love pecans, pumpkin, or caramel, or all three combined, this pie recipe will satisfy your sweet tooth like nothing else.
I urge you to give this recipe a try and experience the deliciousness for yourself. Bake it for your friends and family during the holiday season or any time of year when you crave something special. I assure you that this pie will become a new favorite for everyone who tries it.
With these detailed instructions, tips, and recommendations at your fingertips, you are well-equipped to create the perfect Caramel-Pecan Pumpkin Pie every time. So don’t hesitate – grab those ingredients and get baking! Your taste buds will thank you!
Caramel-Pecan Pumpkin Pie Recipe
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup shortening
- 4 -5 tablespoons cold water
- 2 eggs, slightly beaten
- 1 (15 ounce) can pumpkin
- 1/4 cup light cream or 1/4 cup milk
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon peel, finely shredded
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 2 tablespoons butter, softened
- In a medium mixing bowl stir together the flour and salt.
- Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
- Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
- Form dough into a ball.
- On a lightly floured surface, flatten the ball of dough with hands.
- Roll dough from center to the edges forming a circle about 12 inches in diameter.
- Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
- Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
- In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
- Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- Cover the edge of the pie with foil to prevent overbrowning.
- Bake in a 375 degree F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
- Remove foil from pie
- Sprinkle brown sugar mixture over top of pie.
- Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.