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Best Easy Pumpkin Pie with Salted Caramel Drizzle

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This cozy pumpkin pie with salted caramel drizzle is my best attempt at bottling that memory of my aunt Rita’s pie. It’s silky smooth, rich, and topped with a buttery salted caramel that makes every bite feel special.

Ingredients

Scale
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 (12-ounce) can evaporated milk (or 1 1/2 cups heavy cream)
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust
  • 1/2 cup granulated sugar (for caramel)
  • 3 tablespoons salted butter, cut into small pieces
  • 1/4 cup heavy cream (room temperature)
  • 1 teaspoon flaky sea salt (like Maldon)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Place a baking sheet on the bottom rack.
  2. Prepare your pie crust. If using store-bought, let it sit at room temperature for 15 minutes. Press into a 9-inch pie dish, crimp edges, and refrigerate while making filling.
  3. In a small bowl, whisk together sugar, cinnamon, ginger, nutmeg, cloves, black pepper, and salt.
  4. In a large bowl, lightly beat the eggs until uniform in color (about 30 seconds).
  5. Add pumpkin purée to the eggs and whisk until smooth.
  6. Gradually add the sugar-spice mixture to the pumpkin-egg mixture, whisking continuously.
  7. Slowly pour in evaporated milk while whisking gently. Add vanilla and mix until smooth and pourable.
  8. Optional: Blind bake the crust. Line chilled crust with parchment paper and fill with pie weights. Bake at 425°F for 10 minutes, remove weights and parchment, bake 5 more minutes. Cool slightly.
  9. Place pie dish on center rack. Pour filling into warm crust, leaving about 1/4 inch of space.
  10. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (175°C) without opening door.
  11. Continue baking for 40-50 minutes until edges are set and center jiggles slightly when shaken.
  12. Cool completely on a wire rack (about 2 hours).
  13. Make salted caramel: In a small saucepan, spread sugar in an even layer over medium heat. Swirl pan occasionally until sugar melts and turns deep amber (5-7 minutes).
  14. Remove from heat and whisk in butter pieces until smooth (mixture will bubble).
  15. Slowly pour in heavy cream while whisking constantly. Whisk in flaky sea salt and vanilla. Let cool in pan for 10 minutes.
  16. Once pie is completely cool, drizzle salted caramel over the top in a zigzag pattern. Slice and serve.

Notes

Don’t overmix the filling to avoid cracks. Use room temperature ingredients. Watch caramel carefully to prevent burning. For best results, let pie cool overnight in refrigerator. Blind bake crust to prevent soggy bottom.

Nutrition

Keywords: pumpkin pie, salted caramel, easy pumpkin pie, holiday dessert, fall baking, cozy dessert

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