Description

This decadent pumpkin caramel pie features a creamy pumpkin custard, gooey caramel, and a crunchy brown sugar streusel, all topped with homemade whipped cream. It’s a showstopper for holidays and easy enough for any fall craving.

Ingredients

Scale

1 single 9-inch pie crust (homemade or store-bought, not graham cracker)
1 can (15 oz) pumpkin puree
3 large eggs, room temperature
3/4 cup brown sugar (light or dark)
1 cup heavy cream
1/2 cup caramel sauce, plus more for drizzling
2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves)
2 teaspoons vanilla extract
1/2 teaspoon salt
For the Streusel:
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 cup pecans or walnuts, chopped
4 tablespoons unsalted butter, cold and diced
1/2 teaspoon cinnamon
Pinch of salt
For the Whipped Cream:
1 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 375°F (190°C). Place rack in lower third of oven. Roll out pie crust and fit into a 9-inch pie pan. Crimp edges and chill in freezer while making filling.
Blind bake the crust: Line chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake another 5 minutes until just set.
Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, pumpkin pie spice, vanilla, and salt until smooth.
Spread half the caramel sauce (about 1/4 cup) onto the bottom of the partially baked crust.
Pour pumpkin mixture over caramel. Tap pan gently to release bubbles.
Drizzle remaining caramel over filling in zigzags. Swirl gently with a knife or skewer.
Mix streusel topping: In a medium bowl, combine flour, oats, brown sugar, cinnamon, salt, and nuts. Add cold butter and rub in with fingers or pastry blender until clumpy.
Sprinkle streusel evenly over pumpkin filling.
Place pie on a baking sheet and bake for 40-50 minutes, until edges are set, center is slightly wobbly, and streusel is golden. Cover loosely with foil if topping browns too quickly.
Cool pie completely on wire rack (at least 2 hours, or overnight in fridge for best slices).
Make whipped cream: Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form.
Serve slices topped with whipped cream and extra caramel drizzle.

Notes

Blind baking the crust prevents soggy bottoms. Use room temperature ingredients for best texture. Let pie cool completely before slicing for clean cuts. Toast nuts for extra flavor. Store covered in fridge up to 4 days or freeze for longer storage. For gluten-free or dairy-free, substitute as needed.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of pie
Calories: 355
Sugar: 28
Sodium: 220
Fat: 16
Saturated Fat: 9
Carbohydrates: 47
Fiber: 3
Protein: 5

Keywords: pumpkin pie, caramel pie, streusel topping, Thanksgiving dessert, whipped cream, fall baking, holiday pie, easy pumpkin pie, Friendsgiving, pecan streusel