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Easy Homemade Pumpkin Pie with Salted Caramel Drizzle

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A rich, silky pumpkin pie with a buttery crust and a homemade salted caramel drizzle. This accidental recipe became a holiday favorite—it’s budget-friendly, make-ahead, and picky eater approved.

Ingredients

Scale
  • 1 can (15 ounces / 425 grams) pumpkin puree (not pumpkin pie filling)
  • 1 can (14 ounces / 397 grams) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 store-bought or homemade 9-inch pie crust, unbaked
  • 1 cup (200 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, cut into pieces
  • 1/2 cup (120 ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C). If using store-bought crust, let it sit at room temperature for 15 minutes. If making homemade, roll out to 12 inches and press into pie dish. Crimp edges and freeze for 10 minutes.
  2. In a large bowl, whisk eggs until light and frothy, about 30 seconds. Add pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Whisk until smooth and well combined. Set aside.
  3. Remove crust from freezer. Line with parchment paper or foil and fill with pie weights or dried beans. Bake at 425°F (220°C) for 10 minutes. Remove weights and parchment, then bake for another 5 minutes until bottom looks dry and slightly golden.
  4. Lower oven temperature to 375°F (190°C). Pour filling into warm crust. Bake for 45-50 minutes until edges are set and center jiggles slightly. If crust edges brown too quickly, tent with foil after 20 minutes.
  5. Cool pie on a rack to room temperature, about 2 hours. Then refrigerate for at least 4 hours, preferably overnight.
  6. While pie chills, make caramel: In a medium saucepan over medium heat, spread sugar in an even layer. Swirl pan occasionally until sugar melts and turns deep amber, about 8-10 minutes. Remove from heat. Add butter and whisk until melted. Slowly pour in heavy cream while whisking constantly. Whisk in salt and vanilla. Let cool 10 minutes, then transfer to a jar.
  7. Once pie is fully chilled, drizzle salted caramel over the top in a zigzag pattern. Slice with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Don’t overbake the filling—center should jiggle slightly. Room temperature ingredients prevent lumps. For smoother filling, press pumpkin puree through a fine-mesh sieve. Make caramel while pie bakes. Pie tastes better on day two. Store covered in fridge up to 5 days. Freeze baked pie (without caramel) up to 3 months.

Nutrition

Keywords: pumpkin pie, salted caramel, Thanksgiving dessert, easy pumpkin pie, homemade pie, fall dessert

Find it online: https://willarecipes.com/easy-homemade-pumpkin-pie-with-salted-caramel-drizzle/