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    Home » European Vegetarian Desserts

    Published: Sep, 2024. Updated: Sep, 2024 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Pumpkin Caramel Pie (with Hazelnut Crust)

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    Jump to Recipe
    A collage of 2 images with text overlay that says Pumpkin Caramel Pie With Hazelnut Crust.

    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!

    Pumpkin caramel pie on a white plate.
    Jump to:
    • Why This Recipe Stands Out
    • Key Ingredients
    • Substitutions and Variations
    • How to Make Pumpkin Caramel Pie
    • What to Serve with Pumpkin Caramel Pie
    • Frequently Asked Questions
    • Recipe
    • Recipe
    • More Recipes You'll Enjoy

    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!
    Hazelnut Crust Pumpkin Caramel Pie. Don't just set for a regular pumpkin pie. Make this scrumptious Hazelnut Crust Pumpkin Caramel Pie and you'll be blown away by its deliciousness.

    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.

    Hazelnut Crust Pumpkin Caramel Pie. Don't just set for a regular pumpkin pie. Make this scrumptious Hazelnut Crust Pumpkin Caramel Pie and you'll be blown away by its deliciousness.

    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

    What type of pan should I use for the shortcrust?

    We recommend using a 9" springform pan for the shortcrust. Make sure to line it with parchment paper for easy removal.

    Can I use pre-toasted hazelnuts?

    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.

    How do I know when the caramel is ready?

    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.

    How long does pumpkin caramel pie keep?

    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 on a white plate.

    Pumpkin Caramel Pie

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 458kcal
    Author: Iryna Bychkiv
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    Ingredients

    For the shortcrust

    • 1 ¼ cup skin-on-hazelnuts
    • 1 stick (113 grams) butter cut in cubes
    • 1 cup flour
    • 2 tablespoons sugar
    • ¾ teaspoon salt

    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

    Hazelnuts: 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.
    Pre-toasted hazelnuts: 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.
    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.
    Storage: 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.

    Nutrition

    Calories: 458kcal | Carbohydrates: 57g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 471mg | Potassium: 287mg | Fiber: 3g | Sugar: 40g | Vitamin A: 5300IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    More Recipes You'll Enjoy

    • Vegan Pumpkin Pecan Pie - Fancy a dessert that’s both traditional and unique? My Pumpkin Pecan Pie is just that! It merges the well-loved flavors of classic pumpkin pies with the crunchy delight of pecans.
    • Crispy Apple Pie Egg Rolls - These Apple Pie Egg Rolls are crispy on the outside with a tangy and moderately sweet green apple filling. They make a great choice for breakfast or brunch.
    • Vegan Shepherd's Pie - This Vegan Shepherd's Pie recipe is a game-changer. Imagine biting into a dish that is packed with savory flavors, a perfect blend of textures, and a delightful consistency.
    • Vegan Pumpkin Pie - This Vegan Pumpkin Pie has a crust that’s flaky and buttery, filling that’s smooth, creamy, and it’s all just bursting with the flavors of fall spices.
    Iryna Bychkiv
    Website

    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.

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    Comments

    1. Petro says

      November 27, 2024 at 10:04 pm

      5 stars
      good

      Reply
    2. Kulia says

      November 06, 2016 at 1:22 am

      Yummy!

      Reply
    5 from 1 vote

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