This year I’m putting a new twist on an old classic – Pumpkin Pie with Salted Caramel Sauce! SO GOOD!!! Oh, and don’t forget the whipped cream. Prepare to have your mind blown!
Is any Thanksgiving table really complete without the Pumpkin Pie? In test-driving this recipe on my co-workers, I was shocked to find out that there are several people who don’t enjoy pumpkin pie, or didn’t in the past. They tried this recipe and were converts! But really, what isn’t good with salted caramel sauce on it?
I cannot get this pie off my mind and can’t wait to make it again on the big turkey day.
Pumpkin Pie with Salted Caramel Sauce
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 ounce can pumpkin puree 15-
- 1 cup drained candied yams from 15-ounce can
- ¾ cup sugar
- ¼ cup pure maple syrup
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon finely ground sea salt
- 2 pie crusts homemade or store-bought
- 15-Minute Salted Caramel Sauce for serving
- Whipped Cream for serving
Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside.
Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
Place pumpkin mixture in blender and slowly add in cream mixture until fully incorporated.
Pour the filling into the pie crust, and bake on preheated baking sheet for 10 minutes at 400° F. Without taking the pie out of the oven, reduce the heat to 300° F, and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175° F), 20 to 35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat.
Transfer to wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Cut into wedges and serve at room temperature or chilled with salted caramel sauce and whipped cream.
Click here for the AMAZING salted caramel sauce recipe! Although the pie is good without it, it’s SO much better topped with this!
Tips for Pumpkin Pie with Salted Caramel Sauce:
- If you’ve got leftover pumpkin puree, pop it in a Ziploc bag and pop it in the freezer. Keep it on hand to use in other recipes such as this Pumpkin Pie Smoothie, Pumpkin Oat Muffins, or Pumpkin Risotto with Dried Cranberries and Goat Cheese.
Looking for more salted caramel dessert recipes? Try these:
- Butterscotch Bourbon Budino with Salted Caramel
- Salted Caramel Banana Bread with Yogurt
- Salted Caramel Almond Thumbprint Butter Cookies
- Lightened Up Salted Caramel Cookie Skillet
- Salted Caramel Yogurt Popsicles