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Marco

Pumpkin Caramel Pie: A Delightful Fall Recipe You’ll Love

A delightful fall recipe for Pumpkin Caramel Pie that combines the flavors of pumpkin and caramel in a delicious dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the filling to firm up.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 150mgFiber: 1gSugar: 24g

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.

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