This Pumpkin Caramel Pie features a crispy hazelnut crust and a sweet caramel pumpkin filling that's nutty, creamy, and incredibly sweet. It's the perfect dessert for fall!
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Why This Recipe Stands Out
We all love a classic pumpkin pie, but have you ever had a Pumpkin Caramel Pie? We promise you, this pie is a showstopper. Here's why:
- Incredible Crust: This recipe uses a hazelnut shortcrust that adds an extra layer of flavor and crunch. Think of it as an elevated version of our classic pie crust.
- Tasty Filling: The combination of pumpkin puree, cinnamon, and ginger creates a flavor profile that's warm, cozy, and perfect for fall.
- Perfect Caramel Sauce: Adding homemade caramel sauce elevates this pie to a whole new level, making it the perfect dessert for Thanksgiving or any fall gathering.
- Hazelnut Flavor: The use of hazelnuts in both the crust and the topping adds a nutty flavor that pairs perfectly with the pumpkin and caramel.
- Perfect Balance: The sweetness of the caramel is perfectly balanced by the warm spices and the earthy flavor of the pumpkin and hazelnuts. We promise you'll love this flavor combination!
Key Ingredients
- Skin-On-Hazelnuts – These are used to make a delicious and nutty shortcrust for our pie. They add a rich, toasty flavor and a crunchy texture.
- Pumpkin Puree – This is the star of our filling. It adds a beautiful orange color and a smooth, velvety texture. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Fresh Ginger – We use freshly grated ginger for a bright, zesty flavor that pairs perfectly with the pumpkin and caramel.
- Heavy Cream – This is used to make the caramel that goes on top of the pie. It adds a rich, creamy flavor and a smooth, lusciously thick texture.
Substitutions and Variations
This pumpkin caramel pie is already a delicious twist on the classic, but here are a few more ideas to spice things up:
- Pecans: If you're not a fan of hazelnuts, you can easily substitute them with pecans. The flavor will be a bit different, but the buttery, nutty crust will still be a delicious base for the pumpkin filling.
- Add a Splash of Bourbon: For an extra kick, try adding a splash of bourbon to the caramel sauce. This will take the pie to a whole new level and make it a hit at any holiday gathering.
- Use Ready-Made Pie Crust: If you're short on time, feel free to use a ready-made pie crust. You can even make the filling and caramel sauce ahead of time and store them in the fridge until you're ready to bake the pie
How to Make Pumpkin Caramel Pie
Step 1: Toast hazelnuts in the oven and rub off the skin.
Step 2: Combine hazelnuts, flour, sugar, and salt in a mixer. Add butter and water and mix.
Step 3: Press the dough into a springform pan and bake.
Step 4: Boil cream of tartar, sugar, and water. Cook until it becomes deep amber in color. Then, carefully whisk in heavy cream.
Step 5: In a separate bowl, combine pumpkin puree, spices, brown sugar, flour, and eggs. Gradually add the caramel sauce and mix well.
Step 6: Pour the pumpkin mixture into the pre-baked crust and bake.
Step 7: While the pie is baking, make the caramelized hazelnuts by cooking sugar, water, and hazelnuts in a pan until the nuts start to caramelize.
Step 8: Once the pie is done, top it with the caramelized hazelnuts and serve with whipped cream.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Pumpkin Caramel Pie
- Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
- Enjoy a slice of pumpkin caramel pie with a hot cup of coffee or tea for a cozy autumn treat.
- If you're serving this pie for a special occasion, try garnishing each slice with a drizzle of caramel sauce and a sprinkle of chopped nuts. This will add a beautiful finishing touch to your dessert.
Frequently Asked Questions
We recommend using a 9" springform pan for the shortcrust. Make sure to line it with parchment paper for easy removal.
While you can use pre-toasted hazelnuts, we recommend toasting your own for the best flavor. Simply follow our instructions to toast the hazelnuts in the oven and remove the skin.
The caramel is ready when it becomes a deep amber color, which usually takes about 8-10 minutes. Be sure to watch it closely as it can quickly go from perfect to burnt.
Pumpkin caramel pie can be kept in the refrigerator for up to 4 days. Be sure to cover it with plastic wrap or store it in an airtight container.
Recipe
Recipe
Pumpkin Caramel Pie
Ingredients
For the shortcrust
For filling
- 1 ¼ cup sugar divided
- 1 cup heavy cream
- 1 pinch cream of tartar
- 3 eggs
- 1 cup pumpkin puree
- ¾ teaspoon ground cinnamon
- 1 ½ teaspoon fresh ginger peeled and grated
- 2 tablespoons brown sugar
- 1 tablespoons flour
- ¾ teaspoon salt
Instructions
To make shortcurst
- Preheat oven to 350 F.
- Place hazelnuts on rimmed baking dish and toast for 8-10 minutes. Let them cool. Using kitchen towel, rub hazelnuts between the towel to easily remove most of the skin. Some skin will stay and that's okay.
- In a bowl of standing mixer, combine ¾ cup of hazelnuts, flour, sugar and salt. Pulse for a few times. Add butter and pulse until the mixture is the texture of coarse crumbs. While the mixer is running, add 3 tablespoons of water and pulse until the dough forms into a ball.
- Using your fingers press dough 1 ½" - 2" up the sides into a parchment lined 9" springform pan.
- Refrigerate for 20 minutes.
- Remove from the fridge and bake for 15-20 minutes until crust is slightly underbaked.
To make filling
- in a medium and over medium heat, bring cream of tartar, 1 cup of sugar and 2 tablespoons of water to a boil. Stir occasionally. Increase heat to medium high and cook swirling the mixture from time to time until it becomes deep amber in colour, about 8-10 minutes. Don't overcook!
- Remove from the heat and whisking constantly, very carefully pour in heavy cream. Mixture would very hot. Whisk until smooth and set aside.
- In a medium bowl combine pumpkin puree, cinnamon, ginger, brown sugar, salt, flour and eggs. Mix well and gradually add caramel sauce. Whisk until combined and pour the mixture into prebaked crust and bake another 30-35 minutes until the edges are set but the center of the pie is barely jiggles.
- Meanwhile, chop the remaining ½ cups of hazelnuts. In a small non-stick pan combine ¼ cup of sugar, 1 tablespoons of water and hazelnuts. Cook on a medium heat until nuts start to caramelise. Transfer on a parchment paper to cool. Roughly chop the hazelnuts and scatter them over the pie.
- Serve with a dollop of whipped cream.
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
good
Kulia says
Yummy!