Cracked Caramel Pumpkin Pie
Indulge in the luxurious flavors of fall with this Cracked Caramel Pumpkin Pie—a decadent twist on a seasonal classic. Featuring a velvety pumpkin filling spiced with warming cinnamon, ginger, nutmeg, and cloves, this dessert is elevated by a golden caramel topping that adds a luscious sweetness and an irresistible crackled finish. The creamy filling, made with pumpkin puree and sweetened condensed milk, is baked in a perfectly crisp pie crust and crowned with a rich homemade caramel. The "cracked" effect creates a stunning presentation, perfect for Thanksgiving or any autumn gathering. Slice into this masterpiece, and serve with a dollop of whipped cream for a dessert that’s as visually enchanting as it is delicious.
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Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 14 oz Sweetened condensed milk
- 2 pieces Large eggs
- 3 tbsp Granulated sugar
- 1 cup Dark brown sugar
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 0.5 tsp Salt
- 1.5 tsp Vanilla extract
- 1 piece Pre-made pie crust
- 0.25 cup Heavy cream
- 2 tbsp Light corn syrup
- 2 tbsp Butter
Instructions
Preheat your oven to 375°F (190°C). Roll out the pre-made pie crust onto a 9-inch pie pan and crimp the edges as desired. Set aside.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, granulated sugar, dark brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until fully combined and smooth.
Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly with a spatula.
Bake the pie in the preheated oven for 50-55 minutes, or until the edges are set and the center has a slight jiggle. Cover the edges of the crust with foil if they begin to brown too quickly.
Once baked, remove the pie from the oven and place it on a wire rack to cool completely (about 3-4 hours). The pie will continue to firm up as it cools.
To make the caramel topping, combine the brown sugar, heavy cream, light corn syrup, and butter in a small saucepan over medium heat. Stir constantly until the butter melts and the mixture begins to boil.
Reduce the heat to medium-low and simmer for 3-4 minutes, stirring constantly, until the mixture thickens slightly and turns a deep caramel color. Remove from heat and allow to cool for 2-3 minutes.
Pour the caramel over the cooled pumpkin pie, spreading it out with the back of a spoon or an offset spatula. Allow the caramel to set for 10-15 minutes.
For a cracked caramel look, firmly tap the surface of the set caramel topping with the back of a spoon to create a pleasing crackled pattern.
Slice and serve with whipped cream, if desired!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 62.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
