Decadent Pumpkin Caramel Pie: A Layered Masterpiece

Welcome, baking enthusiasts! Get ready to impress everyone with this show-stopping Pumpkin Caramel Pie. This isn’t just any pie; it’s a truly unique, layered dessert inspired by classic concepts, perfect for special occasions. Featuring a rich pumpkin ganache, gooey salted caramel, and a crunchy streusel, it’s a holiday centerpiece that promises pure indulgence.

Why You’ll Love This Pumpkin Caramel Pie

This Pumpkin Caramel Pie offers an unforgettable experience, combining sweet and salty flavors with incredible textures. It’s a dessert that truly has it all!

• Ultimate Flavor Combination: Enjoy the perfect balance of sweet pumpkin, rich caramel, and a hint of sea salt.
• Varied Textures: Experience creamy ganache, chewy caramel, and crunchy streusel in every bite.
• Impressive Presentation: Its distinct layers make it a visually stunning dessert sure to wow your guests.
• Show-Stopping Holiday Dessert: This pie is guaranteed to be the star of any festive table or special gathering.
• Beginner-Friendly Components: Each layer is manageable for even novice bakers, making a complex pie accessible.

Ingredients

Using high-quality ingredients ensures your Pumpkin Caramel Pie turns out perfectly every time. Choose the best you can find for superior flavor and texture.

For the Pumpkin Ganache

• 2 (15-ounce) cans Pumpkin Puree (NOT pumpkin pie filling or mix)
• 1 1/4 cups Heavy Cream
• 1/3 cup Corn Syrup (scant)
• 5 Tablespoons Unsalted Butter
• 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate chips or chopped bars)
• 3 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Salt

For the Salted Caramel

• 1 cup White Sugar
• 1/3 cup Heavy Cream
• 6 Tablespoons Unsalted Butter
• 1/4 cup Water
• 2 Tablespoons Corn Syrup
• 1 teaspoon Salt (up to 2 teaspoons, adjust to taste)
• 2 teaspoons Vanilla Extract

For the Homemade Pie Crust

• 1 1/2 cups All-purpose Flour
• 12 Tablespoons Unsalted Butter (cold, cut into cubes)
• 1/2 cup Fine Ground Cornmeal
• 1 Tablespoon White Sugar (heaping)
• 1/2 teaspoon Salt
• 1/4 to 1/3 cup Ice Cold Water
• 1 Tablespoon Apple Cider Vinegar

For the Streusel Topping

• 1/2 cup All-purpose Flour
• 1/3 cup Light Brown Sugar
• 1/3 cup Rolled Oats
• 6 Tablespoons Unsalted Butter (cold, cut into cubes)
• 1 teaspoon Cinnamon
• 1/2 teaspoon Cardamom
• Pinch of Salt

For the Fresh Whipped Cream

• 2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar

Equipment

Gathering your tools before you begin makes the baking process smoother and more enjoyable.

• Saucepans (small and medium)
• Parchment paper lined baking sheet
• 9-inch deep-dish pie tin
• Large and medium mixing bowls
• Immersion blender or regular blender
• Whisk, rubber spatula, pastry brush
• Measuring cups and spoons
• Rolling pin

Instructions

Creating this layered Pumpkin Caramel Pie is a rewarding process. Follow these steps for each delicious component, then assemble your masterpiece.

Prepare the Pumpkin Ganache

Spread both cans of pumpkin puree onto a parchment-lined baking sheet. Roast at 325°F for 20-30 minutes until the color darkens and moisture reduces to about 2 cups (500g). Let it cool completely. Place white chocolate in a large heat-safe bowl. Heat cream, corn syrup, and butter in a small pot until boiling, then pour over the white chocolate. Let it sit for 1 minute to melt. Add the cooled roasted pumpkin, pumpkin pie spice, and salt to the chocolate mixture. Blend until completely smooth and silky using an immersion or regular blender. Store the ganache in the fridge for 1-2 days if making ahead. Reheat briefly in the microwave to make it pourable before assembly.

Roasting the pumpkin puree concentrates its flavor and reduces moisture, which is essential for a perfectly set ganache. Learn more about the benefits of roasting pumpkin for pie.

Make the Salted Caramel

Measure out cold heavy cream and butter, cutting the butter into tablespoons. Keep them cold. Measure salt and vanilla, and have a whisk nearby. In a medium saucepan, combine water, white sugar, and corn syrup. Stir until the sugar dissolves, then cook over medium heat. Once it bubbles, only swirl the pan to prevent crystallization. Brush down the sides with a wet pastry brush if needed. Watch closely as the mixture turns golden brown, swirling often for even caramelization. Remove from heat just before it burns. Carefully whisk in the cold butter, one tablespoon at a time, then slowly stream in the cold cream, whisking constantly. Add vanilla and salt, then whisk again. Pour the caramel into a heat-safe container and let it cool completely at room temperature, then chill in the refrigerator. This caramel can be made 1-2 days ahead and stored in the fridge; gently reheat for pourable consistency.

Understanding the science of caramelization can help you achieve the perfect golden-brown hue and rich flavor in your sauce. Explore the culinary science behind caramelization.

Craft the Homemade Pie Crust

Combine flour, cornmeal, sugar, and salt in a large bowl. Cut in cold butter with your fingers until the mixture resembles coarse meal with some pea-sized butter chunks remaining. If the butter softens, chill the bowl for 15 minutes. Mix apple cider vinegar with ice water, then add it to the flour mixture one tablespoon at a time, tossing until the dough comes together but isn’t sticky. Form the dough into a disc, wrap it tightly, and refrigerate for at least 30 minutes. Lightly flour your surface and rolling pin. Roll the dough into a long rectangle, then fold it like a letter. Rotate 90 degrees and repeat the roll and fold. This creates flaky layers. Roll the dough into a circle at least two inches wider than your pie tin. Carefully transfer the dough to the tin without stretching, folding excess dough under to create a crimped edge. Chill the pie crust again. Preheat oven to 350°F. Line the chilled crust with foil or parchment and fill with pie weights. Blind bake for 30-35 minutes, tenting edges with foil if they brown too quickly. Remove weights, prick the bottom with a fork, and bake for another 15-20 minutes until golden brown. Cool the baked crust for at least one hour before filling.

Bake the Streusel Topping

Combine flour, light brown sugar, rolled oats, cold butter, cinnamon, cardamom, and a pinch of salt in a medium bowl. Mash and mix with your hands until a crumbly texture forms with no dry spots. Spread the streusel mixture onto a parchment-lined baking sheet. Bake at 325°F for 15 minutes, agitating every five minutes, until golden brown. Cool completely. Store the streusel in an airtight container at room temperature for up to a week.

Finish with Fresh Whipped Cream

When ready to serve your glorious Pumpkin Caramel Pie, whip heavy cream and powdered sugar together in a mixing bowl. Continue whipping until soft peaks form.

Assemble the Pie

Pour the room temperature salted caramel into the cooled, pre-baked pie crust, spreading it evenly to cover the base. Chill the pie shell in the fridge for 20-25 minutes until the caramel layer firms up. Pour the pumpkin ganache over the chilled caramel layer, quickly spreading it with an offset spatula or spoon to cover the caramel completely. Immediately place the pie into the refrigerator, covered, to set overnight (a minimum of 8 hours). The ganache should feel firm to the touch and solid throughout before serving. Serve the pie cold, directly from the fridge. Garnish with fresh whipped cream and the baked streusel topping just before serving.

Pro Tips for Success

Achieving a perfect Pumpkin Caramel Pie is easier with a few expert tips.

Common Mistakes to Avoid

• Do not skip roasting the pumpkin puree. This step removes excess moisture and concentrates flavor, ensuring the ganache sets properly.
• Avoid overcooking or burning the caramel. Watch it closely; a rich golden brown is ideal, but burnt caramel is bitter and unusable.
• Ensure proper chilling times between layers. Each layer needs to firm up to prevent them from mixing.
• Use good quality white chocolate. It significantly impacts the ganache’s texture and ability to set.

Recipe Shortcuts & Substitutions

• Use quality store-bought pie crust: Opt for a deep-dish version for convenience.
• Opt for jarred, thick salted caramel: Ensure it’s good quality if you’re short on time.
• Adjust white chocolate amount for sweetness: Use less for a less sweet ganache.
• Use pre-made whipped cream: While homemade is best, this is a quick alternative.

Serving, Storage & Make-Ahead

This amazing Pumpkin Caramel Pie is perfect for entertaining, and many components can be prepared in advance.

Serve your pie chilled, directly from the refrigerator. Top each slice with a dollop of fresh whipped cream and a sprinkle of crunchy streusel just before serving to maintain texture. Store any leftover pie covered tightly in the refrigerator for up to 3-4 days.

You can prepare several components ahead:

• Pumpkin ganache: Make 1-2 days in advance and refrigerate.
• Salted caramel: Prepare 1-2 days ahead and refrigerate.
• Baked pie crust: Bake several days ahead and store in the fridge.
• Streusel topping: Bake up to a week in advance and store at room temperature in an airtight container.

Nutrition Information

Here’s an estimated nutritional breakdown per serving of this decadent Pumpkin Caramel Pie. Please note that these are approximate values and may vary based on exact ingredients and portion sizes.

Decadent Pumpkin Caramel Pie: A Layered Masterpiece

A show-stopping dessert, this layered pumpkin caramel pie features a rich pumpkin ganache, chewy salted caramel, and a flaky cornmeal crust, all topped with a buttery streusel and fresh whipped cream. It’s a perfect indulgent treat for special occasions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 11 hours hrs 50 minutes mins

Servings: 8 slices

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

PUMPKIN GANACHE

• 2 15-ounce cans Pumpkin Puree NOT pumpkin pie filling or mix
• 1 ¼ cups Heavy Cream
• ⅓ cup Corn Syrup scant
• 5 Tablespoons Unsalted Butter
• 12 to 16 ounces White Chocolate 2 to 2 1/2 cups high-quality white chocolate
• 3 teaspoons Pumpkin Pie Spice
• ½ teaspoon Salt

CHEWY SALTED CARAMEL

• 1 cup White Sugar
• ⅓ cup Heavy Cream
• 6 Tablespoons Unsalted Butter
• ¼ cup Water
• 2 Tablespoons Corn Syrup
• 1 teaspoon Salt up to 2 teaspoons of salt to taste
• 2 teaspoons Vanilla Extract

PIE CRUST

• 1 ½ cups Flour
• 12 Tablespoons Unsalted Butter
• ½ cup Fine Ground Cornmeal
• 1 Tablespoon White Sugar heaping
• ½ teaspoon Salt
• ¼ to ⅓ cup Ice Cold Water
• 1 Tablespoon Apple Cider Vinegar

STREUSEL TOPPING

• ½ cup Flour
• ⅓ cup Light Brown Sugar
• ⅓ cup Rolled Oats
• 6 Tablespoons Unsalted Butter
• 1 teaspoon Cinnamon
• ½ teaspoon Cardamom
• Salt pinch of salt

FRESH WHIPPED CREAM

• 2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar

Equipment

• Baking sheet
• Large heat-safe bowl
• Small pot
• Immersion blender (or regular blender)
• Medium saucepan
• Whisk
• Pie tin
• Rolling pin
• Mixing bowl
• Offset spatula (or spoon)
• Plastic wrap

Method

 

PUMPKIN GANACHE

1. Roast pumpkin puree on a baking sheet at 325°F for 20-30 minutes until reduced and darkened; let cool.
2. Boil heavy cream, corn syrup, and butter, then pour over white chocolate in a bowl and let sit for 1 minute.
3. Add roasted pumpkin, spices, and salt to the chocolate mixture, then blend until completely smooth and silky.
4. The ganache can be made 1-2 days ahead and stored in the fridge; reheat briefly in the microwave to achieve a pourable consistency.

SALTED CARAMEL

1. Prepare all ingredients by measuring cream, butter, salt, and vanilla, keeping cream and butter cold.
2. Combine water, sugar, and corn syrup in a saucepan, stir until sugar dissolves, then cook over medium heat, swirling occasionally to prevent crystallization.
3. Continue cooking until the mixture turns a rich golden brown, carefully swirling; remove from heat immediately to avoid burning.
4. Whisk in butter one tablespoon at a time, then slowly stream in cream, followed by vanilla and salt, being cautious of foam and steam; cool to room temperature, then refrigerate.
5. The caramel can be made 1-2 days ahead and stored in the fridge; reheat in 20-second microwave increments for pourable consistency.

PIE CRUST

1. Combine dry ingredients in a large bowl, add cold butter cut into tablespoons, then use fingers to mix until a coarse meal forms with pea-sized butter chunks; chill if butter softens.
2. Mix vinegar and ice water, then gradually add to the flour mixture, tossing by hand until the dough holds together but is slightly crumbly and not sticky.
3. Form the dough into a disc, wrap tightly, and refrigerate for at least 30 minutes; allow to sit at room temperature for 5-10 minutes if too hard to roll.
4. Lightly flour your surface and dough, then roll into a rectangle, fold like a letter, rotate, and repeat until cohesive; roll into a circle larger than your pie tin and carefully transfer without stretching.
5. Fold excess dough to create a lip, crimp, then refrigerate; blind bake at 350°F with weights for 30-35 minutes, tenting edges, then remove weights and bake for 15-20 minutes more until golden brown.
6. Cool the crust for at least 1 hour before filling; it can be made several days ahead and refrigerated or frozen unbaked for up to a month.

STREUSEL TOPPING

1. Combine all streusel ingredients in a bowl, mixing by hand until a loose crumb forms with no dry spots or butter chunks.
2. Spread on a parchment-lined sheet pan and bake at 325°F for 15 minutes, agitating every five minutes until golden brown; can be stored in an airtight container at room temperature for up to a week.

FRESH WHIPPED CREAM

1. When ready to serve, whip heavy cream and powdered sugar in a mixing bowl until soft peaks form.

ASSEMBLING

1. Pour room temperature caramel into the pre-baked pie crust, spreading evenly, then chill in the fridge for 20-25 minutes to firm up.
2. Pour pumpkin ganache over the chilled caramel, quickly spreading to cover completely.
3. Refrigerate the pie, covered, for at least 8 hours or overnight until the ganache is firm and solid.
4. Serve the pie cold, directly from the fridge, topped with fresh whipped cream and streusel.
5. Store any leftovers in the refrigerator.

Notes

Ensure to use pumpkin puree, not pumpkin pie filling.
For the salted caramel, you can adjust the salt amount to your taste, up to 2 teaspoons. Keep cream and butter cold before adding to hot caramel.
When making the pie crust, the amount of ice water needed can vary; add gradually until the dough comes together.
The pumpkin ganache, salted caramel, and streusel topping can all be prepared 1-2 days in advance and stored as directed.
Reheat pre-made ganache and caramel in 20-second increments in the microwave to achieve a pourable consistency for assembly.
To prevent the edges of the pie crust from burning during blind baking, tent them with foil.
This pie requires an overnight chill (minimum 8 hours) for the ganache to properly set before serving.
Serve the pie cold directly from the refrigerator.

Frequently Asked Questions (FAQ)

• What kind of oats should I use for streusel? Use regular rolled oats for the best texture in your streusel.
• Can I make my own pumpkin puree? Yes, but canned pumpkin puree is recommended for its consistent texture and moisture content.
• Is roasting pumpkin puree necessary? Yes, roasting the pumpkin puree is essential for proper flavor concentration and to ensure the ganache sets correctly.
• How far in advance can I prepare this pie? You can prepare many components days ahead, then assemble and chill the final Pumpkin Caramel Pie overnight.
• Will the pie taste strongly of white chocolate? No, the white chocolate primarily adds creaminess and structure to the ganache, balancing the pumpkin flavor.
• What if my filling doesn’t set? Ensure you roasted the pumpkin puree sufficiently, used the correct amount of corn syrup, opted for quality white chocolate, and allowed for overnight chilling.
• Can I use a store-bought pie crust? Yes, using a high-quality store-bought deep-dish pie crust is a great time-saving option.
• Why homemade whipped cream? Homemade whipped cream balances the pie’s sweetness beautifully, whereas store-bought varieties can sometimes be overly sweet.
• Can I omit the streusel? Yes, you can omit the streusel, but it truly adds a delightful crunch and extra layer of flavor to the pie.

Conclusion

This Decadent Pumpkin Caramel Pie truly is a layered masterpiece, offering an incredible combination of creamy, chewy, and crunchy textures with sweet and salty notes. It’s a rewarding baking project that culminates in an absolutely stunning dessert. Don’t hesitate to try this impressive recipe and watch it become the star of your next holiday gathering. You’ll love the experience of creating and sharing this extraordinary pie!