Best 2 Caramel Pecan Pumpkin Pie Recipes

Indulge in the symphony of flavors that is caramel pecan pumpkin pie, a captivating dessert that elevates the classic pumpkin pie experience to new heights. This delectable treat combines the rich, velvety texture of pumpkin with the irresistible crunch of pecans and the sweet, buttery notes of caramel. Each bite offers a delightful dance of textures and flavors, leaving you craving for more. Whether you're a seasoned baker or a novice in the kitchen, our collection of recipes caters to all skill levels. From the traditional approach of a homemade crust to the convenience of a store-bought one, we've got you covered. Dive into the world of caramel pecan pumpkin pie and discover the perfect recipe to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL-PECAN PUMPKIN PIE

Caramel-Pecan Pumpkin Pie image

This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

Provided by LISACAS1

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 eggs
1 (15 ounce) can pumpkin puree
½ cup half-and-half
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
¾ cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
Bake in preheated oven for 20 minutes.
Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g

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

Tips:

Use fresh pumpkin. Fresh pumpkin has a more intense flavor than canned pumpkin and will give your pie a more authentic taste.
Don't overcook the pumpkin. Overcooked pumpkin will be watery and bland. Cook it just until it is tender.
Use a good quality caramel sauce. The caramel sauce is a key ingredient in this pie, so make sure you use a good quality sauce that you enjoy the taste of.
Toast the pecans. Toasting the pecans will bring out their flavor and make them more crunchy.
Don't overmix the pie filling. Overmixing the pie filling will make it tough. Mix it just until the ingredients are combined.
Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust and prevent it from becoming soggy.
Reduce the oven temperature after 15 minutes. This will help to prevent the pie from overcooking.
Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.

Conclusion:

This caramel pecan pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. The combination of creamy pumpkin, rich caramel, and crunchy pecans is irresistible. With a little planning and effort, you can make this pie at home and impress your friends and family.