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Salted Caramel Pumpkin Pie

Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours 15 minutes
Servings 8 servings

Ingredients

For the Pie

  • 1 9-inch deep-dish pie crust store-bought or homemade
  • 1 15 oz can pure pumpkin puree not pumpkin pie filling
  • ¾ cup light brown sugar packed
  • 3 large eggs
  • 1 cup heavy cream
  • ½ cup salted caramel sauce plus more for topping
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine salt
  • 1 teaspoon vanilla extract

For Topping

  • flaky sea salt for finishing
  • whipped cream for serving

Instructions

Prep

  • Preheat the oven to 425 degrees F. Set the pie crust on a foil-lined baking sheet to catch any drips and make it easy to move.

Make the Filling

  • In a large bowl, whisk the pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla, and fine salt until smooth.
  • Pour in the heavy cream and ½ cup salted caramel sauce, then whisk until silky and evenly combined.

Bake

  • Pour the filling into the crust, filling it near the top. Bake at 425 degrees F for 15 minutes.
  • Reduce the oven to 350 degrees F and bake 40 to 45 minutes more, until the edges are set and the center jiggles only slightly. Shield the crust edges with foil if they brown too fast.

Cool and Finish

  • Cool the pie completely, at least a few hours. Just before serving, drizzle with the remaining salted caramel and scatter flaky sea salt on top.
  • Slice and serve with whipped cream.

Notes

  • Cool completely: Slicing a warm pumpkin pie leads to a soupy center. Let it set fully.
  • Matte drizzle: Warm the topping caramel just until pourable so it sits on top rather than soaking in.
  • Make ahead: Bake up to a day in advance and add the caramel and salt right before serving.