Pecan Caramel Pumpkin Pie
I just have to share one more recipe before Thanksgiving and I decided that you needed one more pie! I can’t imagine having enough pie ideas…never enough! This is a great twist on a classic pumpkin pie.
Pecan Caramel Pumpkin Cheesecake Pie!
I made a few changes to my old pumpkin cheesecake pie, I added caramel and glazed pecans. It turned out amazing and will satisfy everyone who loves pumpkin pie, pecan pie and caramel!
I got my family to vote on the pie they wanted for Thanksgiving. Surprisingly, everyone voted something different! I got pecan pie, apple pie, blueberry pie ….and so on.
Finally, I got the same answer from two people…my sister and hubby. (Majority rule.) They both wanted my pumpkin pie. More specifically, pumpkin cheesecake pie. Since I make it every year, I wanted to make it a little special. I added caramel and glazed pecans.
This pie turned out amazing!
So enough talking…all you want is the recipe anyway, hehe!
Pecan Caramel Pumpkin Pie
Ingredients
- 1 Deep dish pie shell
- 2 tbsp caramel
- 2 cups pumpkin puree
- 8 oz cream cheese
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp coarse salt
- 3 large eggs
- 1 tsp vanilla extract
- 3-4 tbsp caramel for topping
- 1 cup halved pecans
- 1 tbsp maple syrup for pecans
Instructions
- Preheat oven to 350°.
- Drizzle the 2 Tbsp. of caramel over the pie crust.
- Beat cream cheese and sugar until smooth (about 2 minutes).
- Add pumpkin puree and spices, beat until well blended. Scrape sides and bottom of the bowl.
- Beat in eggs and vanilla extract just until incorporated. Scrape the sides and mix well.
- Pour filling into the pie shell.
- Coat the pecans in maple syrup and set aside.
- Bake the pie for 20 minutes and spread maple coated pecans on top of pie, evenly.
- Bake for another 30-35 minutes (the center of the pie will be a slightly jiggly but set at edge).
- Cool pie to room temperature and drizzle remaining caramel over the top.
- Refrigerate for 2-3 hours before serving.
Nutrition
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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck and Rattlebridge Farm. Swing by and link up your own projects!
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More Dessert Ideas:
Peanut Butter Cookie Peanut Butter Cheesecake Pie
French Silk Pie
Chocolate Pumpkin Cheesecake
Boston Cream Crepe Cake
Tiramisu Poke Cake
Categories:
Cheesecake Recipes, Christmas Baking Recipes, Dessert Recipes, Pie Recipes, Pumpkin Recipes, Thanksgiving Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Looks amazing! Pinning!
Awe, thank you so much, dear!
OMGoodness, Lyuba! This looks crazy amazing! 🙂
Thank you for sharing at Marvelous Mondays this week- pinned!
This is such a fun pie! Love the combo of all the different types….and I bet it was amazing!!
Hope you had a great Thanksgiving and thank you so much for sharing with us at Full Plate Thursday!
Miz Helen
Yumm!! I swear, you really need to open up a bakery. Where was this at our Thanksgiving table?! Your pictures are amazing.
Totally gorgeous my friend! Pinned and just shared on Facebook 🙂 Have a wonderful Thanksgiving!
Weird – I’m not real big on sweets & can always skip dessert but after seeing your Pecan Caramel Pumpkin Pie & Chocolate Pumpkin Cheesecake I think I could take a slice of each, skip the turkey & all the rest & be happy! Just make sure there’s a cot nearby & wake me up when it’s time to go. Thanks!
Girl! You are killing me with these pies! Its a good thing you can’t gain weight but just looking or I would be in trouble and forced to stop coming here. Luckily, that is not the case so I can gawk away! 🙂 Great recipe, yet again!