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- 1 unbaked pie crust (store-bought or homemade) - 1 cup pumpkin puree (canned or freshly made) - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 3 large eggs - 1 cup heavy cream - 1 teaspoon vanilla extract - 1/2 cup salted caramel sauce (store-bought or homemade) - Whipped cream for topping - Optional: Additional sea salt for garnish The pie crust holds everything together. You can use a store-bought crust for ease or make one from scratch for better flavor. Pumpkin puree gives the pie its rich, smooth texture. You can use canned or fresh pumpkin, but make sure it is pure pumpkin without added spices. Brown sugar adds deep flavor and moisture. Granulated sugar sweetens the pie. The spices—cinnamon, nutmeg, and ginger—bring warmth and a hint of fall. Heavy cream makes the filling rich and creamy. The salted caramel sauce adds a sweet and salty kick, making this pie special. If you need a gluten-free option, look for a gluten-free pie crust. For a dairy-free pie, you can swap heavy cream with coconut milk. If you want a sweeter pie, you can increase the sugar by a few tablespoons. For the caramel, you can use homemade sauce or a store-bought version if you're short on time. If you don't have vanilla extract, try using almond extract for a unique twist. Start by preheating your oven to 425°F (220°C). This step helps the pie crust bake evenly. On a floured surface, roll out your pie crust. It can be store-bought or homemade. Make sure it fits a 9-inch pie plate. Place the crust in the pie plate. Trim any extra dough and crimp the edges to make it look nice. To avoid bubbles, prick the bottom of the crust with a fork. Bake it for about 10 minutes. Once done, take it out and let it cool a bit. In a large bowl, mix your pumpkin puree with both types of sugar. Add ground cinnamon, nutmeg, ginger, and salt. Whisk them all together until smooth. Next, add the eggs one by one. Whisk well after each egg until it's combined. Pour in the heavy cream and vanilla extract. Keep mixing until the filling is creamy and smooth. Now, it’s time to add the salted caramel sauce. Fold it gently into the pumpkin mix. Save a bit for later to drizzle on top. Pour this smooth filling into the pre-baked crust. Bake at 425°F (220°C) for 15 minutes. After that, lower the oven to 350°F (175°C) and bake for another 35-40 minutes. The pie is ready when a toothpick comes out clean from the center. Once baked, let it cool to room temperature. Drizzle the reserved caramel sauce on top. You can sprinkle some sea salt if you like. Enjoy serving this with whipped cream! To make a great pie crust, keep it cold. Use chilled butter and cold water for mixing. This helps the crust stay flaky. When rolling it out, use a light touch. Too much pressure can make the dough tough. Make sure to prick the bottom with a fork. This prevents bubbles during baking. Bake it until it's just golden, about 10 minutes. This step helps set the crust before adding the filling. Mix your filling well. Combine pumpkin puree, sugars, and spices in a large bowl. Use a whisk to get rid of lumps. Add eggs one at a time. This helps each egg blend in fully. After that, pour in the heavy cream and vanilla. Mix until it’s smooth and creamy. When you add the salted caramel, fold it gently. This keeps the swirls of caramel nice and pretty. Once your pie cools, let it sit at room temperature for at least 2 hours. This helps the filling set. Drizzle any leftover caramel on top for a sweet touch. A sprinkle of sea salt enhances the flavors. Slice the pie with a sharp knife for clean cuts. Serve each slice with a generous dollop of whipped cream. This makes every bite delightful! {{image_4}} You can use different pie crusts for your salted caramel pumpkin pie. Here are a few ideas: - Graham cracker crust: This adds a sweet, crunchy texture. - Shortbread crust: Rich and buttery, it makes a great base. - Almond flour crust: A gluten-free option that is nutty and delicious. - Chocolate cookie crust: For a fun twist, try using chocolate cookies for a deeper flavor. You can mix up the flavors in your pie. Here are some tasty suggestions: - Add extra spices: Try cloves or allspice for a warm kick. - Chocolate: Mix in chocolate chips for a sweet surprise. - Maple syrup: Swap out some sugar for maple syrup for a unique taste. - Coconut milk: Use coconut milk instead of cream for a tropical vibe. Serve your pie with fun toppings and pairings. Here are my favorites: - Whipped cream: A classic topping that everyone loves. - Caramel drizzle: Drizzle more salted caramel on top for extra flavor. - Chopped nuts: Sprinkle chopped pecans or walnuts for a nice crunch. - Ice cream: Pair the pie with vanilla or cinnamon ice cream for a warm treat. After you enjoy your salted caramel pumpkin pie, store leftovers in the fridge. Place slices in an airtight container or cover the pie with plastic wrap. This keeps the pie fresh and tasty. If you have extra caramel sauce, store it in a small jar in the fridge too. You can freeze your salted caramel pumpkin pie for later. Make sure it cools completely first. Wrap the pie tightly in plastic wrap, then in aluminum foil. Label it with the date. It will stay fresh in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. The pie lasts about 3 to 4 days in the fridge. If kept tightly covered, it stays tasty. The flavor may change a bit after a few days, but it will still be good. Always check for any signs of spoilage before enjoying. Yes, you can use fresh pumpkin! Start with a small pumpkin, often called a sugar pumpkin. Cut it in half and remove the seeds. Roast the halves in the oven until soft, about 45 minutes at 350°F. Once cooled, scoop out the flesh and puree it in a blender or food processor until smooth. This fresh puree works great in your pie and adds a lovely flavor. Making homemade salted caramel sauce is easy! You need just a few ingredients: sugar, butter, heavy cream, and salt. In a saucepan, heat 1 cup of sugar over medium heat. Stir until it melts and turns golden brown. Once melted, add 6 tablespoons of butter and stir until melted. Slowly pour in 1/2 cup of heavy cream while stirring. Cook for another minute, then mix in 1 teaspoon of salt. Let it cool before using it in your pie. Salted caramel pumpkin pie pairs well with a few tasty options. Whipped cream is a classic choice. You can also serve it with vanilla ice cream for a warm and cold contrast. Freshly brewed coffee or spiced chai tea makes a great drink pairing. For a more festive touch, sprinkle extra sea salt or drizzle more caramel sauce on top before serving. You learned about all the key ingredients for pumpkin pie and how to use them. I shared important steps to bake the perfect pie and tips for a great crust. We explored fun variations and how to store leftovers. In baking, small changes can make a big difference. Use this guide to create your best pumpkin pie. Enjoy your baking journey and remember, a great pie brings joy!

Salted Caramel Pumpkin Pie

Indulge in the seasonal delight of Salted Caramel Pumpkin Pie with this easy and delicious recipe! Combining rich pumpkin puree with creamy caramel and warm spices, this pie is perfect for fall gatherings. Follow our step-by-step guide to create a stunning dessert that will impress your family and friends. Click through to discover how to bake this mouthwatering treat and elevate your holiday celebrations!
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Ingredients
  

1 unbaked pie crust (store-bought or homemade)

1 cup pumpkin puree (canned or freshly made)

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1/2 cup salted caramel sauce (store-bought or homemade)

Whipped cream for topping

Optional: Additional sea salt for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). On a lightly floured surface, gently roll out the pie crust to fit a 9-inch pie plate. Once rolled, place the crust into the pie plate, trimming any excess dough and crimping the edges as desired. To prevent bubbling during baking, prick the bottom of the crust with a fork. Bake for approximately 10 minutes, then remove it from the oven to cool slightly.

    Mix the Filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Whisk everything together until evenly mixed and smooth.

      Incorporate the Eggs: Add the eggs to the pumpkin mixture one at a time, whisking thoroughly after each addition until fully combined. Then, pour in the heavy cream and vanilla extract, mixing until the filling is completely smooth and creamy.

        Add Caramel: Carefully fold in the salted caramel sauce, making sure to leave aside a small amount for drizzling over the pie once it’s finished baking.

          Bake the Pie: Pour the smooth pumpkin filling into your pre-baked crust. Place the pie in the oven and bake at the initial temperature of 425°F (220°C) for 15 minutes. After this, lower the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes. The pie is done when the filling has set and a toothpick inserted into the center comes out clean.

            Cool and Caramelize: Once baked, remove the pie from the oven and allow it to cool to room temperature. Drizzle the reserved caramel sauce over the top and sprinkle lightly with sea salt, if using, for an extra touch of flavor.

              Serve with Whipped Cream: Slice the pie and serve each piece with a generous dollop of whipped cream on top, complementing the flavors beautifully.

                Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8

                  - Presentation Tips: For an attractive serving display, use a pie server to cut clean slices and plate them on decorative dessert plates. Garnish each slice with a sprig of mint or a sprinkle of ground cinnamon for an added touch of elegance.