Description
A delightful fall recipe for Pumpkin Caramel Pie that combines the flavors of pumpkin and caramel in a delicious dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 can (15 ounces) pumpkin puree
- 1 cup sweetened condensed milk
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Pour the pumpkin filling into the cooled graham cracker crust. Bake for 40-45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Remove the pie from the oven and let it cool to room temperature. Once cooled, drizzle the caramel sauce over the top of the pie.
- Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the filling to firm up.
Notes
- For a richer flavor, try adding a teaspoon of pumpkin pie spice to the filling.
- If you prefer a nutty crust, substitute half of the graham cracker crumbs with finely chopped pecans or walnuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg