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Salted Caramel Pumpkin Pie

This salted caramel pumpkin pie takes everything cozy about classic pumpkin pie and swirls in a ribbon of buttery caramel.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 8 slices
Calories: 340kcal

Ingredients

  • 1 unbaked 9-inch pie crust, homemade or store-bought
  • 15 oz canned pumpkin puree
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup salted caramel sauce plus extra for drizzling
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 pinch flaky sea salt, for topping

Instructions

  • Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill 20 minutes. Line with parchment, fill with pie weights, and bake at 375°F for 20 minutes. Remove the weights and parchment and bake 5 more minutes until just dry.
  • Whisk 15 oz pumpkin puree, ¾ cup brown sugar, 3 eggs, 1¼ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ½ teaspoon salt, and 1 teaspoon vanilla until smooth.
  • Whisk in 1 cup heavy cream and ½ cup salted caramel sauce until fully combined and glossy.
  • Pour the filling into the warm crust and bake at 375°F for 45-50 minutes, until the edges are set but the center still jiggles slightly when nudged.
  • Turn off the oven, crack the door open, and let the pie cool inside for 10 minutes before moving it to a rack — this helps prevent cracking on top.
  • Once fully cooled, drizzle with extra caramel sauce and a pinch of flaky sea salt right before slicing.

Notes

Cover and refrigerate leftovers for up to 4 days. This pie shouldn't sit at room temperature for more than 2 hours because of the dairy in the filling.