Go Back
+ servings
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
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

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

For the filling

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.