Homemade Pumpkin Caramel Pie Recipe: Easy Streusel & Whipped Cream Dessert

Posted on January 8, 2026

The first time I made this homemade pumpkin caramel pie with streusel and whipped cream, it was supposed to be for a Friendsgiving. I was running late, my kitchen was a disaster, and I’d already burned the caramel once (okay, twice). But when I finally pulled that golden, bubbling pie out of the oven and the scent of brown sugar, cinnamon, and toasted pecans hit me… let’s just say I almost didn’t share it. I thought, “Why isn’t every pumpkin pie topped with gooey caramel and a crunchy streusel?”

This homemade pumpkin caramel pie recipe has seen it all—soggy crusts, stubborn canned pumpkin, and more than one last-minute scramble for heavy cream. But it’s also the dessert that gets the most wide-eyed “Wait, what’s in this??” reactions, and I never have leftovers. Not even a crumb.

If you love classic pumpkin pie but want something with a little more magic (and drama), this is your recipe. The layers of smooth pumpkin custard, sweet caramel, and buttery streusel, all topped with a cloud of fresh whipped cream… it’s Thanksgiving on a plate, but honestly, I make it year-round. Because why not?

Why You’ll Love This Pumpkin Caramel Pie Recipe

Okay, if you think regular pumpkin pie is a little basic (no shame), this homemade pumpkin caramel pie recipe is here to change your mind. Here’s why it’s the only pumpkin dessert I make anymore:

That Caramel Layer: Homemade or store-bought caramel gets swirled right into the pie. It’s decadent but not over-the-top. And yes, I’ve totally used salted caramel when I was feeling fancy.
Crunchy Streusel Topping: Brown sugar, butter, pecans, and oats baked into irresistible crumbles. It’s basically a crumble and pie in one. My friends have tried picking it off the top (I see you, Jenny!).
No Soggy Bottoms: The recipe has a trick for keeping the crust perfectly crisp even with all that gooey filling. You’ll never serve a sad, damp slice again.
Pumpkin Spice (But Not Overkill): I’m picky about spice. This is perfectly cozy, not “let’s empty the cinnamon jar” territory.
Whipped Cream Mountain: Because pie without a giant, messy dollop of whipped cream is just… sad. And homemade takes 2 minutes—don’t skip it.
Works Ahead of Time: I’ve made this the night before, and it tastes even better the next day. Stress-free dessert? Yes, please.
Instagram-Worthy: Okay, maybe this shouldn’t matter, but the layers are so pretty. It’s a total showstopper for holiday tables (and Pinterest boards).

This is the kind of dessert that makes you do a little happy dance in the kitchen. It’s special enough for celebrations but honestly easy enough for a random Tuesday when you need a pumpkin fix. I’ve never seen anyone eat just one slice—myself included.

What Ingredients You’ll Need for Homemade Pumpkin Caramel Pie

Here’s what I love about this homemade pumpkin caramel pie ingredient list: it looks long, but nothing’s hard to find. And most of it is probably already in your pantry, especially if you bake more than twice a year. Let’s break it down, because every ingredient has a job.

Pie Crust (1 single 9-inch crust)—You can use a homemade all-butter crust (my go-to, recipe below), or honestly, a good-quality store-bought crust works in a pinch. I won’t judge. Just don’t use a graham cracker crust for this one—it gets too soggy.
Pumpkin Puree (1 can / 15 oz / 425g)—Libby’s is my favorite for consistent results. Don’t use pumpkin pie filling (it’s already spiced and sweetened—we want to control that ourselves).
Eggs (3 large)—Room temperature if you can manage it. Cold eggs straight from the fridge work, but the filling is creamier with room temp eggs.
Brown Sugar (¾ cup / 150g)—Light or dark both work. I love the deeper molasses flavor from dark brown sugar, but either is great.
Heavy Cream (1 cup / 240ml)—This makes the filling super rich. If you’re out, whole milk will do in a pinch, but cream is worth it.
Caramel Sauce (½ cup / 120ml, plus more for drizzling)—You can make your own (recipe below) or grab a good jar from the store. I’m partial to Trader Joe’s salted caramel sauce. Pro tip: warm it a bit so it spreads easily.
Pumpkin Pie Spice (2 teaspoons)—If you don’t have a jar, use 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves. I tweak amounts to taste.
Vanilla Extract (2 teaspoons)—I’m a vanilla snob (Nielsen-Massey is my splurge), but any pure vanilla works. Don’t use imitation. It’s just not worth it.
Salt (½ teaspoon)—Balances the sweetness and highlights all the flavors. Kosher or sea salt is best.

For the Streusel:

All-Purpose Flour (⅓ cup / 40g)—King Arthur is my go-to, but any unbleached flour works.
Rolled Oats (⅓ cup / 30g)—Quick or old-fashioned, just not instant.
Brown Sugar (¼ cup / 50g)—Again, light or dark.
Pecans or Walnuts (½ cup / 60g, chopped)—Toasted for extra flavor if you have a minute. Almonds work in a pinch.
Unsalted Butter (4 tbsp / 56g, cold, diced)—Cold is key for those crumbly clumps.
Cinnamon (½ tsp)—For extra warmth. Nutmeg or cardamom is a fun twist.
Pinch of Salt

For the Whipped Cream:

Heavy Cream (1 cup / 240ml, cold)
Powdered Sugar (2 tablespoons)—Granulated works, but powdered dissolves quicker.
Vanilla Extract (½ teaspoon)

Substitution notes:

No heavy cream? Use half-and-half for the filling, and Greek yogurt (thinned with milk) in a pinch for the topping. Won’t be as rich, but still good.
Nut allergy? Skip the pecans/walnuts in the streusel—use pumpkin seeds or just more oats and flour.
Gluten-free? Sub a 1:1 gluten-free flour blend for the crust and streusel. I’ve used Bob’s Red Mill; it works fine.
Dairy-free? Use full-fat canned coconut milk in the filling, and Earth Balance or coconut oil in the streusel. Coconut cream whips up beautifully for topping.

And yes, I’ve tried making my own caramel sauce, but honestly, if you’re short on time, store-bought is just fine. Just make sure it’s thick and buttery, not watery. The caramel is what takes this pie from “nice” to “oh wow!”

Equipment Needed for Homemade Pumpkin Caramel Pie

You don’t need a fancy kitchen set-up for this pumpkin caramel pie recipe—I’ve made it with college-apartment basics and the occasional borrowed hand mixer. Here’s what I use:

9-inch Pie Pan—I have a glass Pyrex dish from my grandma. Metal works too; just watch the baking time (metal heats up faster).
Mixing Bowls—At least two: one for the filling, one for the streusel.
Whisk—I do the filling by hand. If you’re team stand mixer, that works too.
Pastry Blender or Fork—For cutting butter into the streusel. I’ve totally used my fingers in a pinch.
Measuring Cups and Spoons—Baking is a science, so this isn’t the time to eyeball.
Baking Sheet—To catch any caramel overflow (trust me, it happens and caramel is a pain to scrape off the oven floor).
Wire Rack—For cooling. I’ve balanced pies on stove burners before, but a rack is better.
Hand Mixer (optional)—For the whipped cream. You can do it by hand, but your arm will get a workout.

Quick note: If you’re making your own crust, a rolling pin helps, but I’ve “rolled” dough with a wine bottle more times than I can count. Improvise as needed.

The only “fancy” thing I use is an offset spatula for spreading caramel, but a butter knife works just fine.

How to Make Homemade Pumpkin Caramel Pie with Streusel & Whipped Cream (Step-by-Step)

Alright, let’s get baking! I’m walking you through every step, including the little tricks I’ve picked up from lots of trial and error (and a few caramel disasters).

Preheat and Prep (10 minutes)
Preheat your oven to 375°F (190°C). Place your rack in the lower third of the oven (helps the crust stay crisp). Roll out your pie crust and fit it into your 9-inch pie pan. Crimp the edges however you like. Chill it in the freezer while you make the filling—cold crust = flaky crust.
Blind Bake the Crust (15 minutes, optional but recommended)
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until just starting to set but not brown. This keeps the bottom from getting soggy under the pumpkin caramel filling.
Make the Pumpkin Filling (5 minutes)
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, pumpkin pie spice, vanilla, and salt until smooth and silky. It should look like thick custard. If you used cold eggs or pumpkin, let the filling sit for 5 minutes to come to room temp—helps everything bake evenly.
Spread the Caramel (2 minutes)
Pour half the caramel sauce (about ¼ cup / 60ml) onto the bottom of the partially baked crust. Gently spread it with a spatula. This is your secret “surprise” layer.
Add the Pumpkin Filling (2 minutes)
Pour the pumpkin mixture over the caramel. Gently tap the pan on the counter to pop any bubbles.
Swirl More Caramel (2 minutes)
Drizzle the remaining caramel over the filling in zigzags. Use a knife or skewer to swirl it gently—don’t overdo it or it’ll disappear into the custard.
Mix the Streusel Topping (5 minutes)
In a medium bowl, combine flour, oats, brown sugar, cinnamon, salt, and chopped nuts. Add the cold diced butter and use a pastry blender or your fingers to rub it in until the mixture forms clumps and looks like wet sand with some big chunks. That’s what you want.
Top the Pie (1 minute)
Sprinkle the streusel evenly over the pumpkin filling. It’ll look like a lot. That’s perfect.
Bake (40-50 minutes)
Place the pie on a baking sheet (to catch caramel drips) and bake for 40-50 minutes. The edges should be set, the center just a little wobbly, and the streusel golden and crisp. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
Cool Completely (at least 2 hours)
This is the hardest part. Let the pie cool on a wire rack to room temp so the filling sets (otherwise, it’ll ooze everywhere when you cut it). I usually make it the night before and chill overnight—it slices beautifully.
Make the Whipped Cream (5 minutes)
Just before serving, beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overwhip—fluffy, not buttery!
Serve and Devour
Top each slice with a generous dollop of whipped cream and an extra drizzle of caramel if you’re feeling wild. The texture should be creamy, with crunchy bites from the streusel and a little caramel goo at the bottom. Heaven.

At this point, your kitchen smells like every good autumn memory you’ve ever had. Trust me, the hardest part is waiting for it to cool before you slice in.

My Best Tips & Techniques for Pumpkin Caramel Pie Success

Okay, here’s where I spill all the secrets I’ve learned (sometimes the hard way) from making this pumpkin caramel pie recipe at least twenty times:

Blind Bake the Crust: It’s not strictly required, but it prevents a soggy bottom. I skipped this once and regretted it—lesson learned.
Use Room Temp Ingredients: Everything mixes smoother and bakes more evenly. I pull eggs and pumpkin out while the oven preheats.
Don’t Overbake: The center should wobble slightly when you jiggle the pie. It finishes setting as it cools. Overbaked pumpkin pie gets weepy (not in a poetic way).
Thick Caramel is Best: If your caramel is too runny, it’ll disappear into the filling. I like to microwave jarred caramel for just 10 seconds to make it spreadable but not hot.
Cold Butter for Streusel: Warm butter = mushy topping. I cube it and pop it in the freezer while prepping the nuts and oats.
Let it Cool Completely: I know, I know. But if you cut too soon, the filling will slide all over. I usually make it a day ahead and chill overnight for the cleanest slices.
Toasted Nuts = More Flavor: If you have five minutes, toast your pecans or walnuts first. It makes the topping next-level.
Homemade Whipped Cream Over Canned: I’ve used Reddi-wip in emergencies, but nothing beats fresh. Plus, you can adjust the sweetness.
Extra Caramel Drizzle: Warm some caramel and drizzle over each slice before serving. It looks gorgeous and makes every bite special.

If you mess up? It’s still pie. No one complains about extra gooey caramel, promise.

Ways to Mix Up Your Pumpkin Caramel Pie

Once you’ve nailed the classic version, you can totally get creative. Here are all the ways I’ve mixed up this pumpkin caramel pie recipe over the years:

Chocolate Pumpkin Caramel Pie: Sprinkle ½ cup mini chocolate chips over the caramel layer before adding pumpkin filling. Chocolate + pumpkin + caramel = pure joy.
Maple Streusel: Swap half the brown sugar in the topping with maple sugar (or add a tablespoon maple syrup). The flavor is so cozy, especially with walnuts.
Bourbon Pumpkin Pie: Add 1 tablespoon bourbon to the filling for a grown-up twist. It really brings out the caramel and spice.
Apple-Pumpkin Mashup: Add a layer of thinly sliced apples over the caramel before pouring in the pumpkin filling. It’s like apple crisp meets pumpkin pie.
Vegan/Dairy-Free Version: Use full-fat coconut milk in the filling, vegan butter for the streusel, and coconut whipped cream on top. I’ve done this for friends with allergies and it’s still a hit.
Nut-Free Streusel: Skip the pecans and use pumpkin seeds or extra oats for crunch without the nuts.
Gluten-Free Crust & Topping: Use a 1:1 gluten-free flour blend in both the crust and streusel. The pie is just as delicious (I’ve fooled many a gluten-eater).
Extra Spice: Add a pinch of cardamom or allspice to the filling for a more complex flavor profile. Sometimes I toss a little into the whipped cream, too.
Salted Caramel Everything: Use salted caramel sauce and sprinkle a little flaky sea salt on top just before serving. The sweet-salty combo is dreamy.

Honestly, there’s no wrong way to riff on this. I love seeing what combinations other people come up with, so let your imagination (and cravings) run wild!

Serving Ideas & Storage Tips

This homemade pumpkin caramel pie is the kind of dessert that works for every occasion, from Thanksgiving dinner to “it’s Tuesday and I want pie.” Here’s how I love to serve—and save—every last slice:

Serving Suggestions:
- Big, messy dollops of whipped cream and a warm caramel drizzle. Don’t be shy—it’s meant to be over the top.
- Pair with coffee or chai for peak fall vibes. I’ve even served it with spiced cider at a holiday party—huge hit.
- For brunch: Slice cold and serve with Greek yogurt or vanilla ice cream. No one will complain.
- For a fancy touch: Sprinkle with toasted pecans and a pinch of flaky salt.
Storage Instructions:
- Room Temperature: Cover and store up to 6 hours at room temp (after that, pop it in the fridge).
- Refrigerator: Keeps well for up to 4 days. I think it tastes even better on day two after the flavors meld.
- Freezer: You can freeze the whole pie or individual slices (wrap tightly in plastic and foil). Thaw overnight in the fridge, then bring to room temp before serving. Streusel stays crisp!
Reheating Tips:
- Microwave slices for 15-20 seconds if you want them warm.
- Oven at 300°F (150°C) for 10 minutes if reheating several pieces.
- Don’t reheat with whipped cream on—add that after.
Leftover Magic: If the pie gets a little stale, I’ve crumbled it over yogurt or ice cream. Or, let’s be real, I’ve eaten it straight from the fridge at midnight. No regrets.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I don’t feel guilty about a big slice of this homemade pumpkin caramel pie recipe (even when I go back for seconds):

Per Slice (1/10 of pie)	Approximate Amount
Calories	355
Protein	5g
Carbs	47g
Fat	16g
Fiber	3g

Pumpkin is loaded with vitamin A and potassium—good for eyes and muscles. Not just for lattes!
Pecans/walnuts add heart-healthy fats and a little protein boost.
No corn syrup—homemade caramel is just sugar, cream, and butter.
Less sugar than most pies, especially if you go light on the caramel drizzle (but I never do).

Real talk: This is dessert, not a salad. But compared to most store-bought pies, it’s a little more wholesome, and a lot more satisfying. And honestly, if you’re going to eat pie, you might as well make it a good one.

Final Thoughts on Homemade Pumpkin Caramel Pie

So that’s my homemade pumpkin caramel pie recipe, with all its gooey, crunchy, creamy glory. I know I’ve raved about it, but when you find a dessert that makes people close their eyes and sigh after the first bite? You have to share it.

This is my go-to for Thanksgiving, Friendsgiving, birthdays, random fall cravings, and even the occasional breakfast (don’t judge). Every time I make it, someone asks for the recipe. Now you have it—and I hope you love it as much as my family and friends do.

Don’t be afraid to make it your own! Try one of the variations, swap out nuts, go heavy on the whipped cream. The best recipes evolve, and this one’s ready for your spin.

If you try this pie, I’d absolutely love to hear how it goes. Drop a comment below, tag me on Instagram (@yourhandle), or just send a DM—I get way too excited seeing your creations. And if you have questions or need troubleshooting, ask away! I check in daily and am always happy to help.

Happy baking! May your kitchen smell incredible and your pie slices be extra generous.

FAQs: Everything You’re Wondering About Pumpkin Caramel Pie

Q: Can I use store-bought caramel sauce?

A: Absolutely! I’ve done this lots of times and no one’s ever complained. Just pick a thick, buttery one—not the runny squeeze bottles. Trader Joe’s, Ghirardelli, or Smucker’s salted caramel are my favorites. If you want to make your own, I have a quick recipe in my Instagram highlights.

Q: Can I make this pumpkin caramel pie ahead of time?

A: Yes, and it’s even better the next day. Just bake, cool completely, cover, and refrigerate. Add whipped cream and extra caramel right before serving. I’ve made it two days ahead with zero issues.

Q: My streusel got soggy—what did I do wrong?

A: Usually this means the pie was covered before it cooled, so steam made the topping soft. Let the pie cool uncovered, then cover and chill. If you want it extra crisp, pop slices in the oven at 350°F (175°C) for 5 minutes before serving.

Q: Can I use fresh pumpkin instead of canned?

A: You sure can! Roast, puree, and strain your pumpkin so it’s thick (not watery). I did this once with sugar pie pumpkins and the flavor was amazing, but honestly, canned is just as good most of the time (and way easier).

Q:

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