Print

Best Perfect Pumpkin Pie with Salted Caramel Drizzle

perfect pumpkin pie with salted caramel drizzle - featured image
Print Recipe

This perfect pumpkin pie with salted caramel drizzle started as a happy accident but has become a signature dessert. The sweetened condensed milk creates an incredibly creamy, crack-free filling, while the homemade salted caramel adds a salty-sweet contrast that makes this pie unforgettable.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 unbaked 9-inch pie crust
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, softened and cut into pieces
  • ½ cup heavy cream, room temperature
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 425°F (220°C). Place unbaked pie crust in a 9-inch pie plate, crimp edges, and refrigerate while making filling.
  2. In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin pie spice, cinnamon, and salt until silky and uniform.
  3. Place chilled crust on a baking sheet. Pour filling into crust. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) without opening door. Bake 40-50 minutes more until edges are set but center jiggles slightly.
  4. Cool pie completely on a wire rack (about 2 hours), then refrigerate at least 4 hours or overnight.
  5. For caramel: In a medium saucepan over medium heat, spread sugar in an even layer. Let melt without stirring, swirling pan occasionally, until deep amber color (about 5-7 minutes). Remove from heat, add butter (mixture will bubble), whisk until melted. Slowly pour in heavy cream while whisking constantly. Stir in flaky sea salt. Cool 10 minutes.
  6. Once pie is set, drizzle salted caramel over top in a decorative pattern. Sprinkle extra flaky sea salt if desired. Slice and serve chilled or at room temperature.

Notes

For best results, use pure pumpkin puree (not pumpkin pie filling). Room temperature ingredients ensure smooth texture. The pie tastes even better on the second day. To prevent crust from over-browning, cover edges with foil after 20 minutes of baking. Caramel can be made up to a week ahead and stored in the refrigerator.

Nutrition

Keywords: pumpkin pie, salted caramel, Thanksgiving dessert, fall baking, creamy pumpkin pie, homemade caramel

Find it online: https://cookluma.com/best-perfect-pumpkin-pie-with-salted-caramel-drizzle/