Description
A rich and creamy pumpkin pie topped with decadent caramel and a crunchy crumble, perfect for fall.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (chilled and cubed)
- ¼ cup sugar
- ½ teaspoon salt
- 5 tablespoons ice water
- 2 cups pure pumpkin puree
- 1 ½ cups heavy cream
- ¾ cup brown sugar
- 3 large eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon vanilla extract
- A pinch of salt
- 1 cup sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- ½ cup heavy cream (for caramel)
- A sprinkle of sea salt (for caramel)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, and salt; add cubed butter until mixture resembles pea-sized clumps.
- Slowly add ice water until the dough just holds together; shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
- In a bowl, whisk together all filling ingredients until smooth and creamy.
- Roll out chilled dough on a floured surface to about 12 inches in diameter; transfer to a pie pan.
- Pour the pumpkin filling into the crust.
- Bake for 45-50 minutes, or until a knife inserted in the center comes out clean; let cool on the counter.
- For caramel, melt sugar in a saucepan over medium heat until amber; add butter, and then whisk in cream slowly.
- Sprinkle in sea salt; pour the caramel over the cooled pie.
Notes
Let the pie cool completely before adding caramel for the best results. Top with whipped cream or vanilla ice cream for a delicious treat.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg