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Best Salted Caramel Pumpkin Pie with Pecan Crumble

Salted Caramel Pumpkin Pie - featured image
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A silky pumpkin pie swirled with salted caramel and topped with a buttery pecan crumble. This showstopper dessert is perfectly balanced between sweet and salty, with a crunchy topping that stays crisp even the next day.

Ingredients

Scale
  • 1 deep-dish pie crust (store-bought or homemade)
  • 1 can (15 oz) pumpkin purée
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (100 g) granulated sugar (for caramel)
  • 3 tablespoons (45 g) unsalted butter, cut into pieces
  • 1/4 cup (60 ml) heavy cream, at room temperature
  • 1/2 teaspoon flaky sea salt, plus more for topping
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (50 g) packed light brown sugar
  • 1/4 cup (30 g) chopped pecans
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons (42 g) cold unsalted butter, cut into small cubes

Instructions

  1. Make the salted caramel: In a small saucepan, spread 1/2 cup granulated sugar in an even layer over medium heat. Let it melt without stirring, swirling the pan gently if needed, until it turns a deep amber color (5-7 minutes). Remove from heat and immediately whisk in the butter pieces until melted. Slowly pour in the heavy cream while whisking constantly. Whisk until smooth, then stir in the flaky sea salt. Set aside to cool for about 10 minutes.
  2. Prepare the pecan crumble: In a medium bowl, whisk together the flour, brown sugar, chopped pecans, cinnamon, and a pinch of salt. Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while you make the filling.
  3. Make the pumpkin filling: Preheat oven to 375°F (190°C). In a large bowl, whisk together the pumpkin purée, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Pour in the heavy cream and vanilla extract, then whisk until fully combined. Add the pumpkin pie spice, ground cinnamon, and salt, and whisk until silky and smooth.
  4. Assemble the pie: Place the deep-dish pie crust on a baking sheet. Pour the pumpkin filling into the crust, filling almost to the top. Drizzle about 3/4 of the cooled caramel over the filling in a spiral pattern. Use a knife or skewer to gently swirl it into the filling with a few figure-eight motions. Sprinkle the pecan crumble evenly over the top.
  5. Bake the pie: Bake at 375°F (190°C) for 50-60 minutes, until the filling is set around the edges but still slightly jiggly in the center. If the crumble browns too quickly, tent loosely with foil after 30 minutes. Transfer to a wire rack and cool completely at room temperature (about 2 hours). Then refrigerate for at least 4 hours or overnight.
  6. Serve: Before serving, drizzle the reserved caramel over the top and sprinkle with extra flaky sea salt. Serve chilled or at room temperature.

Notes

Don’t rush the caramel; watch it closely to avoid burning. Room temperature ingredients help prevent lumps. Blind baking is not necessary. The pie needs to cool completely and chill for at least 4 hours for clean slices. The flavors improve after a day in the fridge.

Nutrition

Keywords: pumpkin pie, salted caramel, pecan crumble, Thanksgiving dessert, fall dessert, pumpkin dessert, caramel pie

Find it online: https://eliplate.com/best-salted-caramel-pumpkin-pie-with-pecan-crumble/