Description
Pumpkin pie with caramel pecan topping is the quintessential autumn dessert, marrying a creamy, spiced pumpkin filling with a rich layer of sweet caramel and crunchy pecans. This indulgent treat is perfect for Thanksgiving gatherings or any special occasion, promising to be the star of your dessert table. Easy to prepare and visually stunning, this pie will leave your guests begging for seconds.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 unbaked pie crust (9-inch)
- 1 cup pecans (chopped or whole)
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C) and place the pie crust in a pie dish.
- In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, salt, spices, eggs, and evaporated milk until smooth.
- Pour the filling into the prepared crust.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40–50 minutes until set.
- Allow the pie to cool on a wire rack before drizzling with caramel sauce and sprinkling with pecans.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg