Best 2 Caramel Crunch Pumpkin Pie Recipes

Indulge in the symphony of flavors with our exquisite Caramel Crunch Pumpkin Pie, a delightful treat that captures the essence of fall. This culinary masterpiece boasts a flaky, buttery crust that perfectly complements the velvety pumpkin filling, swirled with a luscious caramel sauce and topped with a crown of crunchy pecans. Experience the perfect balance of sweet and savory with our mouthwatering Sweet Potato Casserole, a classic dish featuring a creamy sweet potato filling, a crisp pecan streusel topping, and a hint of maple syrup. Transport your taste buds to a tropical paradise with our refreshing Pineapple Upside-Down Cake, a timeless dessert that showcases a moist pineapple cake topped with a caramelized pineapple ring. Savor the rich, chocolatey goodness of our Double Chocolate Zucchini Bread, a decadent treat that combines the moistness of zucchini with the intense flavor of chocolate, resulting in a tantalizing loaf that's perfect for any occasion. Explore the delightful world of baking with our collection of irresistible recipes, each one promising an unforgettable culinary experience.

Let's cook with our recipes!

CARAMEL PECAN CRUNCH PUMPKIN PIE

Caramel Pecan Crunch Pumpkin Pie image

Chilled pumpkin pie layered with yummy caramel and pecans. So simple and always a favorite.

Provided by mistycolleen

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (9 inch) graham cracker crust
¼ cup caramel ice cream topping, or to taste, divided
¾ cup chopped pecans, divided
1 cup pumpkin puree
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant cheesecake pudding mix
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 57.3 g, Cholesterol 2.5 mg, Fat 22.1 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 556.2 mg, Sugar 34 g

CARAMEL-CRUNCH PUMPKIN PIE

Caramel-Crunch Pumpkin Pie image

Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3/4 cup packed brown sugar, divided
1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 unbaked pastry shell (9 inches)
3 eggs
1 cup canned pumpkin
1 teaspoon rum extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1-1/2 cups heavy whipping cream
Whipped cream and additional chopped walnuts, optional

Steps:

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

Nutrition Facts : Calories 466 calories, Fat 33g fat (16g saturated fat), Cholesterol 153mg cholesterol, Sodium 327mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

For a richer pie, use dark brown sugar instead of light brown sugar.
If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the pie dough.
To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
If you're short on time, you can use a pre-made pie crust.
To make sure the pie is cooked through, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Let the pie cool for at least 1 hour before serving. This will allow the flavors to meld together and the pie to set.

Conclusion:

This caramel crunch pumpkin pie is the perfect fall dessert. It's rich, creamy, and has a delicious caramel crunch topping. With its beautiful presentation, this pie is sure to be a hit at your next gathering.