Believe it or not, I have never really been a big pumpkin pie person. I was never into it as a kid, I always went for the apple or blueberry pies. I think I tried it a few times, but wasn’t really a fan. So I let it be for many years. Until this year. A little while ago, when the family was sitting around the dinner table, we got talking about Thanksgiving and what we were thinking of for desserts. The kids hollered out their favorites- chocolate cream pie and apple. It made me realize that I kind of wanted to make a pumpkin pie, just for kicks. So I did just that.
Either my taste buds have changed, or I have seriously been missing out over the years. I absolutely LOVED this pie. It had just the right amount of pumpkin flavor mixed in with sweet caramel, and all the right spices. I couldn’t wait to have a slice after lunch daily. The kids loved it too! And my husband as well, even though he isn’t a big pumpkin pie lover. I made this pie with homemade pumpkin puree, which isn’t completely necessary, but highly recommended. You just can’t get the real pumpkin taste from a can. It’s worth the extra effort, trust me.
Now, this isn’t a typical pumpkin pie for all your purists out there. This one has homemade caramel mixed in with it-gasp! I think it takes it to the next level though, so the combination is well worth it. If you are still in search for a good pie recipe, you’ve come to the right place. This pie is creamy, silky smooth and delicious. It would be a welcomed dessert on any holiday table!
⟶Make sure you refrigerate your prebaked pie crust in the pie dish for at least 30 minutes before baking. Otherwise you will have major shrinkage when it bakes.
⟶The original recipe calls for a 9-inch pie plate, but with the amount the filling cooks down while baking, I am recommending an 8-inch pie dish.
Adapted from Everyday Annie
- 1 (8-inch) partially baked pie crust*
- 1 cup granulated sugar, divided
- 3/4 cup heavy cream
- 2 Tablespoons butter, cut into 4 pieces
- 1 cup pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- 2 teaspoons vanilla extract
- 2 large eggs
Preheat the oven to 350ºF. In a medium, heavy bottomed saucepan, spread 1/2 cup of the sugar out in an even layer over medium-high heat. Once the sugar begins to melt, gently mix together so that the sugar is evenly melted. Continue to cook, stirring occasionally, until the sugar has turned a deep amber color. Once it has reached the desired color, remove the pan from the heat. Drizzle the heavy cream in at a very slow pace, whisking constantly. Continue whisking in the cream until combined. If there are any hard pieces, place back over the heat and whisk until melted. Otherwise, stir in the butter until melted. Set aside and let cool for at least 15 minutes.
In a bowl, whisk together the pumpkin puree, remaining 1/2 cup of sugar, cinnamon, ginger, nutmeg, cloves and vanilla extract. Whisk in the eggs one at a time until combined. Whisk in the caramel then pour the filling into the partially baked crust.
Place the pie plate on a baking sheet and transfer to the preheated oven. Bake for 45-50 minutes, or until the center is just set and the edges are puffed. Transfer to a wire rack to let cool at least 30 minutes. Serve with freshly whipped cream and caramel sauce if desired.
*To blind-bake a pie crust, roll pie dough out on a lightly floured surface to a 12-inch disc. Place it in an 8-inch pie plate, trimming away the excess and creating decorative edges as desired. Prick the bottom and sides of the crust with the tines of a fork. Place in the refrigerator for at least 30 minutes. Preheat the oven to 400ºF. Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads. (If you don’t have baking beads, dried beans or rice also work.) Bake for 25 minutes. Remove the baking beads and foil and bake for another 5-10 minutes more, until light golden. Transfer to a wire rack and let cool before filling.