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a piece of salted caramel pumpkin pie on a small white plate with a silver fork
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Salted Caramel Pumpkin Pie

This Salted Caramel Pumpkin Pie is such a fun twist on a traditional pumpkin pie! With salted caramel both in the filling and as a topping, there's plenty of deliciousness to go around in this flavorful pie.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 servings

Ingredients

  • 1 9" frozen deep dish pie crust or you may use your favorite homemade deep dish crust
  • 1 (15 oz) can pure pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup light brown sugar, lightly packed
  • 3 large eggs
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1¼ cups heavy whipping cream
  • 1/2 cup salted caramel sauce, prepared or homemade, plus more for topping the pie for prepared, I like Smucker's Simply Delights or Trader Joe's Fleur de Sel

Instructions

  • Preheat oven to 425° degrees F. Line a rimmed baking sheet with foil and place the prepared frozen deep dish pie crust on top. This is an insurance policy in case your pie filling bubbles over so the baking sheet catches any spills. It's also much easier to transport to and from the oven!
  • In a medium bowl, whisk together the pumpkin puree, eggs, light brown sugar, spices, vanilla extract, salt, heavy whipping cream and 1/2 cup salted caramel sauce together until fully combined and smooth. Pour the mixture into the pie crust until it is filled to the top. If you have some extra filling leftover, discard or save for another use. I recommend at this point using pie crust shields around your pie edges, or you may want to tent your pie crust edges with foil halfway through baking.
  • Bake at 425° degrees F for 15 minutes, then reduce oven temperature to 350° and bake for an additional 40-45 minutes or until the center appears set and is only slightly jiggly. The filling should not be sloshing in the pan. You can always test the center as well using a clean knife tip; it should come out relatively cleanly. Cool the pie completely, then before serving, sprinkle with flaky sea salt if desired and pour on the remaining caramel sauce to really bring out the salted caramel flavor.

Notes

I recommend using Smucker's Simply Delights or Trader Joe's Fleur de Sel prepared caramel sauces for this recipe. You need about 1 cup of caramel sauce - 1/2 cup for the pie filling, and about 1/2 cup to serve with the baked and cooled pie. For a true salted caramel flavor, I recommend garnishing the pie with the remaining salted caramel sauce tableside or pour the caramel sauce onto the finished pie before serving. If your caramel sauce is already pre-salted, omit the flaky sea salt topping. If your caramel sauce does not already have salt, flaky sea salt is a nice touch.