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This Salted Carmel Pumpkin Pie takes your traditional pumpkin pie and infuses it with the liquid gold richness of salted caramel!

Salted Caramel Pumpkin Pie

This Salted Caramel Pumpkin Pie takes your traditional pumpkin pie and infuses it with the liquid gold richness of salted caramel! 
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Prep Time 1 hour
Cook Time 55 minutes
Refrigeration Time 3 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

  • Your Favorite Pie Crust par-baked and cooled in a 9-inch pie dish

Salted Caramel:

  • ½ cup water
  • 1 ½ cup granulated sugar
  • 2 Tablespoons corn syrup
  • 1 cup heavy cream
  • 1 ½ teaspoon salt

Pumpkin Pie Filling:

  • 15 ounces pumpkin puree homemade or canned
  • 3 eggs
  • ⅓ cup heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

Instructions
 

Make the Salted Caramel:

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

Make the Pumpkin Pie:

  • Preheat the oven to 350ºF. In a large bowl, whisk the pumpkin, eggs, heavy cream, salt, and spices together until combined. Add 1 cup of the salted caramel and continue whisking until smooth. Pour filling into par-baked pie crust. Bake in the oven for 40-50 minutes, or until filling is set around the edges and center jiggles only slightly.
  • When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Wait at least one hour before removing the pie from the oven and placing in the refrigerator to chill for 2-3 hours.
  • Cut the pie into slices and serve with whipped cream and extra salted caramel.