Go Back
Print Recipe

Caramel Pumpkin Pie

Course: dessert + sweets
Servings: 1 9.5" Pumpkin Pie

Ingredients

  • 3 tbsp unsalted butter
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 2/3 cup heavy cream room temperature
  • 1/3 cup packed brown sugar
  • 15 oz can pumpkin puree
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs room temperature
  • prepared + blind baked classic pie crust recipe below!

Instructions

Brown The Butter:

  • Melt the butter in a small saucepan over medium-low heat. Cook until the milk solids have browned slightly and the butter begins to smell nutty and delicious. Transfer the browned butter to a heat-proof bowl and set aside.

Make The Caramel + Filling:

  • Pour the granulated sugar into a heavy bottomed saucepan and shake gently to level. Sprinkle the water over the sugar and set over medium heat. Do not stir. The sugar will begin to liquify as it heats, and the pan may be gently swirled once or twice to help the sugar caramelize evenly. If you spot any sugar granules or crystals on the sides of the pan, use a heat-proof pastry brush dipped in water along the side of the pot to dissolve them. (See recipe notes in the article above for more information.)
  • Cook the caramel until it is a rich caramel color, (a medium brown and no longer light golden.)
  • Move the caramel off the heat and carefully stir in the room temperature cream and the browned butter to the pan (it will bubble.) Whisk in the brown sugar and stir until smooth. Whisk in the pumpkin puree, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. One at a time, whisk in the eggs.

Bake The Pie:

  • Heat the oven to 375F and set a baking sheet on the middle rack.
  • When the oven has heated, pour the filling into the prepared pie shell and shake gently to level. Bake the pie on the preheated baking sheet for 10 minutes, then reduce the oven temperature to 350F. Continue to bake until the center of the pie has only a slight jiggle in the center when the pan is nudged, about 60-80 minutes more. You may need to use a pie shield or foil to protect the pie crust from burning during the last 20-30 minutes of baking. Allow the pie to cool completely before slicing and serving.