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    Home » Desserts » Cake & Pie Recipes » Pecan Crusted Caramel Pumpkin Pie

    Pecan Crusted Caramel Pumpkin Pie

    Sep 15, 2021 · by Valentina · 22 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Pecan Crusted Caramel Pumpkin Pie is a gluten-free, rustic and over-the-top delicious Thanksgiving and holiday dessert. The crust is a treat in and of itself and the caramel notes in the filling will make you swoon!top view of Pecan Crusted Pumpkin Caramel Pie

    This is no an ordinary pumpkin pie.

    With a warmly spiced caramel mixed into the filling, and a (gluten-free) crust made almost entirely of pecans, this pumpkin pie has an edge to it.

    one slice of pecan crusted pumpkin caramel pie on a blue and white plate

    The crust is reminiscent of a pecan pie, in and of itself, and the pumpkin mixture is so silky smooth and rich -- you and your guests won't be able to get enough.

    Of course we all love pumpkin pies during the holiday season, but who's to say we can't eat them year round?

    How to Make a Nut Pie Crust

    You won't believe how easy this is!

    whole pecans in a food processor

    - Blend the nuts in a food processor until they're a small crumb.finely ground pecans in a food processor- Add melted butter and a small amount of sugar and mix.

    - Press the mixture into a pie plate and bake.Pecan pie crust in white pie plate

    (More detailed instructions are below.)

    This is my favorite way to make a delicious gluten-free pie crust.

    Can you make this pie ahead?

    This Caramel Pumpkin Pie can be made up to four days ahead. How great is that during the holidays!?

    It should be kept refrigerated, ideally in a pie container, like this one -- or, wrapped in foil carefully so as not to have it come in contact with the top of the pie (simply for aesthetics). 😉

    If you do make it ahead, set it out at room temperature several hours before serving, and if desired, you can warm it up a bit.

    This crust will be at its best the day or day after it's baked. It'll still be delicious the following days, just just maybe not as crunchy.

    unbaked pumpkin pie in white pie plate

    Recipe Tips and Substitutions

    • When you're blending the pecans, be sure not to over do it. If you process them too long, they'll turn into a paste. Blend just until the nuts are tiny crumbs.
    • Feel free to mix up the spices, or use more or less, depending on your taste.
    • If pecans aren't your thing, you can also use walnuts or a combination of nuts, like I've done in this Butternut Squash Pie.
    • Though part of what makes this Caramel Pumpkin Pie so interesting is the nut crust, you can also use a store bought pie crust, or really any other homemade crust you like. It will still be tasty!
    • Don't want a crust at all? Go for it -- you can either fill a pie plate or individual ramekins with the filling ans serve pumpkin caramel custard.
    • Be sure to let the pie cool for at least two hours before serving. It will be easier to slice and the pieces will be neater.

    spiced caramel drizzling off of a serving spoon into a red pot

    Do you have to use the spiced caramel recipe?

    While I highly recommend it because of its unique flavor profile, you can use any caramel you like. There are a couple of things to keep in mind if you do:

    • First, most store bought caramels don't have all (or any) of the spices that my recipe has, so you should add those directly to the filling (about ½ tea. cinnamon, ¼ tea. cardamom, ⅛ tea. nutmeg).
    • Second, not all caramels will be exactly the same consistency and/or have the same ingredients, so baking times and the texture of the filling might vary.

    close up of a slice of pumpkin pie

    I hope you love this Pecan Crusted Caramel Pumpkin Pie as much as my family and I do.

    More dessert recipes with pumpkin:

    • Pumpkin Almond Cookies
    • Healthy Pumpkin Cookies
    • Caramel Pumpkin Coffee Cake with Chai
    • Pumpkin Spice Glazed Air Fryer Donut Holes
    close up of a slice of pumpkin pie

    Pecan Crusted Caramel Pumpkin Pie

    Valentina K. Wein
    Pecan Crusted Caramel Pumpkin Pie is a gluten-free, rustic and over-the-top delicious Thanksgiving dessert.
    *Please note that the Spiced Caramel Sauce is not included in the prep time. It takes about 30 minutes and can be made a few days ahead.
    5 from 6 votes
    Print
    Prep Time 45 mins
    Cook Time 55 mins
    Cooling Time 2 hrs
    Total Time 3 hrs 40 mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 357 kcal

    Ingredients
     
     

    For the crust

    • 2½ cups whole roasted salted pecans (about 12-ounces)
    • ¼ cup unsalted butter
    • ¼ cup granulated sugar

    For the filling

    • ½ cup Spiced Caramel Sauce (click here for the recipe)
    • 1½ cups, this is equal to 1(15 ounce can) pure pumpkin purée
    • ¾ cups granulated sugar
    • 2 teaspoons pure vanilla extract
    • ½ teaspoon cinnamon
    • ½ teaspoon ginger
    • 2 teaspoons cornstarch
    • 2 tablespoons low-fat milk
    • 3 large eggs

    Instructions
     

    For the crust

    • Preheat the oven to 350°F.
    • Make the crust. Grind the pecans in a food processor with the blade attachment -- do not over mix or it will become pecan butter. You can also use a knife to finely chop the nuts. Add the ground pecans to a medium-sized mixing bowl and stir in the sugar and melted butter. Pour the pecan mixture into a 10-inch pie plate. Gently use your hands to press it evenly onto the bottom and sides.
    • Bake crust. Bake the crust in the preheated 350°F oven for about 20 minutes. It will have "fallen" a bit. Use the back of a large metal spoon to gently press on the crust so the side rise back up a bit. (You may have to do this a couple of times as it cools.) Do not turn the oven off. Set aside to cool to room temperature.

    For the filling

    • Make sure the oven is still set to 350°F.
    • Warm caramel. Warm the Spiced Caramel Sauce on the stove, just enough so that it's easy to pour.
    • Combine remaining ingredients. In a small to medium-sized mixing bowl, combine the pumpkin, sugar, vanilla and spices. Then in a tiny bowl, combine the milk and cornstarch, and stir until it's smooth. Add this, along with the eggs to the pumpkin mixture. Mix until all of the ingredients are incorporated and it's a very smooth consistency.
    • Add warmed caramel. Now mix the caramel with the pumpkin mixture until it's smooth. Then, pour this into the prepared pecan crust.
    • Bake pie. Place the pie plate on a baking sheet and bake in the preheated 350°F oven until the filling is set, about 55 minutes. (During the cooking process, if the edges of the crust are becoming too dark, loosely lay a sheet of foil over it.)
    • Cool and serve. Let the pie cool for at least 2 hours before serving. Serve at room temperature.

    Notes

    Calorie count is only an estimate.
    Keywords pumpkin desserts, gluten-free desserts, desserts for Thanksgiving
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Cake & Pie Recipes

    • Passion Fruit Cheesecake (No-Bake)
    • Pumpkin Coffee Cake with Streusel and Caramel
    • No-Bake Nutella Pie with Hazelnut Praline
    • Banana Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen

      September 15, 2021 at 5:19 pm

      Ooo everything is wonderful about this pie, from the pecan crust to the addition of caramel and overall flavour profile. I mean, pecan + pumpkin + caramel + spices = pretty much a perfect combination!

      Reply
      • valentina

        September 17, 2021 at 1:59 pm

        Thanks so much, Ben. Happy early pumpkin season. 😉 ~Valentina

        Reply
    2. angiesrecipes

      September 16, 2021 at 3:13 am

      This is so Fall, so beautiful and inviting with pecans and spices.

      Reply
      • valentina

        September 17, 2021 at 1:59 pm

        Thank you, Angie! Enjoy. 🙂 ~Valentina

        Reply
    3. David Scott Allen

      September 17, 2021 at 12:23 am

      First, I love the pecan crust — think of all the applications! And then adding the caramel? It takes pumpkin pie to a serious new level!

      Reply
      • valentina

        September 17, 2021 at 8:53 am

        Enjoy, David. Thank you! I do love the crust! 🙂 ~Valentina

        Reply
    4. Chef Mimi

      September 17, 2021 at 6:33 am

      It’s never too early for pumpkin. And bring on the cold weather for me if you can. This pie is stunning. I just printed your recipe. I don’t usually even click on desserts, because I don’t make or really eat them, but thank god I did!!!!

      Reply
      • valentina

        September 17, 2021 at 8:54 am

        I happy you clicked too! Thank you, Mimi. 🙂 ~Valentina

        Reply
    5. 2pots2cook

      September 18, 2021 at 2:37 am

      Sweet Heavens ! I have to make it several times ( LOL ) to check the taste before I offer it to my guests ! So sharing !!!!!!!!!

      Reply
    6. Kelly | Foodtasia

      September 18, 2021 at 9:16 am

      Valentina, I'm already swooning over this! That pecan crust is everything!

      Reply
    7. Marissa

      September 19, 2021 at 11:04 am

      I am SO making this pie for our Thanksgiving feast this year, Valentina! The pie looks so good and the crust is absolutely making me drool!

      Reply
      • Valentina

        October 02, 2021 at 9:50 pm

        Hope it's a hit, Marissa. Thank you. 🙂 ~Valentina

        Reply
    8. Dawn

      September 20, 2021 at 8:44 am

      Pecans, pumpkin and caramel? I mean, what's not to love?? This pie looks SO good and just screams fall. I wish I had a piece right about now to go with my coffee. Absolutely delicious!!

      Reply
      • Valentina

        October 02, 2021 at 9:51 pm

        I love any dessert with my coffee. 🙂 Thanks for checking it out, Dawn. Enjoy! ~Valentina

        Reply
    9. Liz

      September 20, 2021 at 5:42 pm

      Well, now you've done it! I love my homemade pumpkin pie, but I'm thinking this looks even better!! With caramel and that pecan crust, I'm sold!!!

      Reply
      • Valentina

        October 02, 2021 at 9:52 pm

        I know yours is amazing! Hope you like this one too. Thanks, Liz. 🙂 ~Valentina

        Reply
    10. Kathy @ Beyond the Chicken Coop

      September 22, 2021 at 8:04 am

      This pie is amazing!!! I especially love that crust and the caramel! Perfect for Thanksgiving, but I don't think I can wait that long. 🙂

      Reply
      • Valentina

        October 02, 2021 at 9:53 pm

        Well, I didn't wait. 😉 Thanks for checking it out, Kathy. ~Valentina

        Reply
    11. John / Kitchen Riffs

      September 22, 2021 at 8:25 am

      We love nut crusts! In fact rarely make regular ones these days -- nut crust just taste better. And they're terrific with pumpkin (or sweet potato) pie. Yours looks wonderful -- SO attractive and good looking. Thanks!

      Reply
      • Valentina

        October 02, 2021 at 9:53 pm

        Thanks, John. I'll have to try it with sweet potato. That sounds fantastic! 🙂 ~Valentina

        Reply
    12. Shirley Rodenhizer

      January 21, 2023 at 9:12 pm

      Can you use store bought pecan crust

      Reply
      • Valentina

        January 21, 2023 at 9:21 pm

        Hi Shirley, You can absolutely use a store bought pecan crust. 🙂 Enjoy! ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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