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Salted Caramel Pumpkin Pie Recipe


Fast Abstract

Salted Caramel Pumpkin Pie is the BEST pumpkin pie recipe. This pumpkin pie shall be everybody’s favourite Thanksgiving dessert!

Piece of Salted Caramel Pumpkin Pie on plate with whipped cream and a fork.

Confession, I’m actually not a pie particular person in terms of dessert. I might quite have a cookie or brownie any day. BUT there are a couple 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 reality, it’s the solely pumpkin pie recipe I like. You’ll fall in love after one chunk.

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

That is palms down the BEST pumpkin pie on this 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 bit for breakfast the day after Thanksgiving, I feel it tastes even higher the following day:)

salted caramel pumpkin pie in pie plate with a bowl of whipped cream and jar of salted caramel sauce.

Pie Elements

  • Pie Crust– you should utilize selfmade or retailer purchased. We like to make use of the crust from this recipe. Be aware-the recipe makes 2 so you possibly can freeze one for later or make 2 pies.
  • Pumpkin– be sure you use pure pumpkin puree and never pie filling! Libby’s is a well-liked model. You could find it within the baking aisle.
  • Brown sugar– to sweeten the filling.
  • Eggs– use giant eggs.
  • Salt– just a little sea salt. I really 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 selfmade 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 don’t seem to be the identical.
Overheat shot of a piece of Salted Caramel Pumpkin Pie with whipped cream on plate with a fork.

How you can 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 utilize one and freeze the opposite or make two pies. You may 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. It’s also possible to 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 mainly 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 possibly can 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 edges of the pie. The weights on the underside will hold the pie from puffing up and the weights in opposition to the edges will hold the edges 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 easy.
  • 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 just a little jiggly. Don’t over bake.
  • If the perimeters of the pie crust begin to get too brown, you possibly can cowl them with a pie protect.
  • When the pie is finished baking, flip off the oven and let the pie cool within the oven with the oven door barely open. This may forestall 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.

How you can 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 greatest!

Salted caramel pumpkin pie on plate with a bite taken out of it with a fork.

Extra Pie Recipes

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 would 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. It’s also possible to 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 easy.

  • 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 just a little jiggly. Don’t over bake.

  • When the pie is finished baking, flip off the oven and let the pie cool within the oven with the oven door barely open. This may forestall cracking. Take away from oven when the pie is cooled to room temperature.

  • Lower 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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