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Easy Pumpkin Pie with Salted Caramel Drizzle

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This easy pumpkin pie with salted caramel drizzle is a love letter to Aunt Josie’s memory. It keeps things simple without skimping on that cozy, spiced, caramel-kissed magic that makes Thanksgiving feel like a hug.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat your oven to 425°F (220°C). Place your pie crust in the pie dish and crimp the edges. Place the crust in the fridge while you make the filling.
  2. Warm the pumpkin puree in a microwave-safe bowl for 30 seconds.
  3. Whisk the eggs and sugar together in a large mixing bowl for about 30 seconds until pale yellow and slightly thickened.
  4. Add the warm pumpkin puree to the egg mixture and whisk until completely combined.
  5. Slowly whisk in the evaporated milk in a steady stream.
  6. Add the cinnamon, ginger, nutmeg, cloves, and salt, and whisk until fully incorporated.
  7. Pour the filling into the chilled crust, filling until about 1/4 inch below the rim.
  8. Bake at 425°F for 15 minutes. Reduce the temperature to 350°F (175°C) without opening the oven door and bake for another 40-50 minutes until the edges are set but the center still jiggles like firm Jell-O.
  9. Cool completely on a wire rack for about 2 hours.
  10. While the pie cools, make the salted caramel: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and whisk until combined. Cook for 2 minutes, whisking constantly. Slowly pour in the heavy cream while whisking. Continue cooking for another 2-3 minutes until thickened. Remove from heat and stir in the vanilla and flaky sea salt. Let cool for 10 minutes.
  11. Drizzle the caramel over the cooled pie. Sprinkle extra flaky salt on top if desired.

Notes

Don’t overmix the filling to avoid cracks. Use a pie shield or foil for the crust edges to prevent burning. Let the caramel cool before drizzling. The pie tastes even better the next day.

Nutrition

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

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