Salted Caramel Pumpkin Pie

Pumpkin pie is a beloved fall dessert, known for its creamy texture and warm spice flavors. But what if you could take it to the next level? Enter salted caramel pumpkin pie, a decadent twist on the classic. By incorporating a rich salted caramel layer, this pie achieves a perfect balance between sweet, salty, and spiced. Ideal for Thanksgiving or any cozy autumn evening, this pie is a crowd-pleaser that will have everyone asking for seconds.

Let’s dive into a step-by-step guide on making this irresistible dessert, complete with a table of ingredients in both U.S. and Metric measures. This recipe is simple enough for home cooks but delivers results that look and taste like they came straight from a bakery.

Ingredients for Salted Caramel Pumpkin Pie

For the Pie Crust:

• All-purpose flour: 1 ¼ cups (150g)
• Salt: ½ tsp (2.5g)
• Sugar: 1 tbsp (12.5g)
• Unsalted butter (cold, cubed): ½ cup (115g)
• Ice water: 4-6 tbsp (60-90ml)

For the Pumpkin Filling:

• Pumpkin puree: 2 cups (450g)
• Brown sugar: ¾ cup (150g)
• Granulated sugar: ¼ cup (50g)
• Eggs: 2 large
• Heavy cream: 1 cup (240ml)
• Ground cinnamon: 1 tsp (2g)
• Ground ginger: ½ tsp (1g)
• Ground nutmeg: ¼ tsp (0.5g)
• Ground cloves: ¼ tsp (0.5g)
• Salt: ½ tsp (2.5g)
• Vanilla extract: 1 tsp (5ml)

For the Salted Caramel Sauce:

• Granulated sugar: 1 cup (200g)
• Unsalted butter: 6 tbsp (85g)
• Heavy cream: ½ cup (120ml)
• Salt: ½ tsp (2.5g)

For Topping (Optional):

• Whipped cream: 1 cup (240ml)
• Extra caramel sauce: Drizzle

Step-by-Step Instructions

1. Make the Pie Crust

• In a large bowl, combine flour, salt, and sugar.
• Add the cold butter cubes and mix until the texture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 375°F (190°C).
• Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish.
• Trim the excess dough and crimp the edges.
• Place the crust in the freezer for 15 minutes to firm up, then blind-bake by lining the crust with parchment paper and filling it with pie weights or dry beans.
• Bake for 15 minutes, then remove the weights and bake for another 10 minutes, or until the crust is lightly golden.

2. Prepare the Pumpkin Filling

• In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and eggs until smooth.
• Add the heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract, and whisk until fully combined.
• Pour the filling into the pre-baked pie crust, smoothing the top with a spatula.
• Bake the pie at 350°F (175°C) for 45-50 minutes, or until the center is set but still slightly wobbly.
• Remove from the oven and let the pie cool to room temperature.

3. Make the Salted Caramel Sauce

• In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon or heatproof spatula.
• Once the sugar melts and turns an amber color, add the butter, stirring until combined.
• Slowly pour in the heavy cream, being careful of the bubbling.
• Stir in the salt and continue to cook for 1-2 minutes until the sauce thickens slightly.
• Remove from the heat and let cool for 10-15 minutes before using.

4. Assemble the Pie

• Drizzle half of the salted caramel sauce over the cooled pumpkin pie, allowing it to pool on top.
• For a more decorative touch, use a spoon to swirl the caramel gently into the surface of the pie.
• Serve each slice with a dollop of whipped cream and an extra drizzle of salted caramel sauce on top.

Tips for Success:

• Make-ahead option: The pie can be made a day in advance and refrigerated. Before serving, let it come to room temperature and add the caramel sauce topping.
• Caramel texture: For a thicker caramel, reduce the cream slightly, or cook the caramel for an extra minute or two.
• Pumpkin alternatives: If you don’t have canned pumpkin puree, you can roast and puree your own pumpkin for an even fresher flavor.

Nutritional Information:

While this pie is decadent and rich, it’s best enjoyed in moderation. One slice (1/8 of the pie) contains approximately:

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 300mg
• Total Carbohydrates: 50g
• Sugars: 35g
• Protein: 5g

This breakdown may vary slightly depending on the exact ingredients used, but it offers a good guideline for those keeping an eye on their calorie intake.

Serving Suggestions:

Salted caramel pumpkin pie is best served slightly chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream adds an extra layer of indulgence. You can also pair it with a hot beverage like spiced chai, pumpkin-spiced coffee, or hot apple cider for a cozy fall experience.

Storage Tips:

• Refrigerate: Store the pie covered in the refrigerator for up to 3 days. Bring it to room temperature before serving.
• Freeze: For longer storage, you can freeze the pie. Once completely cooled, wrap it tightly in plastic wrap and aluminum foil. It will last up to 2 months in the freezer. Thaw it overnight in the fridge before serving.

Variations:

• Pecan Topping: Add a layer of chopped pecans on top of the caramel sauce for a crunchy contrast to the smooth filling.
• Chocolate Drizzle: For an extra indulgent treat, drizzle melted dark chocolate over the caramel before serving.
• Spicy Kick: Add a pinch of cayenne pepper or extra ginger for a spicier version of the pie.

Conclusion:

Salted caramel pumpkin pie is a delightful twist on the traditional pumpkin pie that offers the perfect blend of creamy pumpkin filling, rich caramel, and a hint of salt. Whether you’re making this for a special occasion or just to celebrate the fall season, this recipe is sure to become a favorite.

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