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Home » Dessert » Cheesecake » Pecan Caramel Pumpkin Pie

Pecan Caramel Pumpkin Pie

Created: November 26, 2013 Updated: May 16, 2022 by lyuba 10 Comments

11.3K shares
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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!

Pecan Caramel Pumpkin Cheesecake slice on a wood table

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!

1 slice of peanut butter cookie cheesecake on cake cutter with rest of cake in background in white baking dish all on wood table

Pecan Caramel Pumpkin 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!
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: caramel, pecan, pumpkin pie, Thanksgiving

Ingredients

  • 1 Deep dish pie shell
  • 2 tbs caramel
  • 2 cups of pumpkin puree
  • 1 8 oz package of cream cheese
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp dry ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 3-4 tbs caramel
  • 1 cup of pecans + 1 tbs maple syrup

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 dry spices, beat until well blended. Scrape sides and bottom of the bowl.
  • Beat in eggs, heavy cream and vanilla 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 pie for 20 minutes and spread maple coated pecans on top of pie, evenly.
  • Bake for another 30-35 minutes (it will be a little jiggly in the middle but set at edge).
  • Cool pie to room temperature and add remaining caramel.
  • Refrigerate for 2-3 hours before serving.

Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Pecan Caramel Pumpkin Cheesecake Pie slice on a wood cutting board with the rest of the pie in a brown pie pan

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Pecan Caramel Pumpkin Cheesecake Pie in a brown pie pan

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

11.3K shares

Filed Under: Cheesecake, Christmas Baking, Dessert, Pie, Pumpkin, Thanksgiving Tagged With: caramel, dessert, pecan, pie, pumpkin

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.

Comments

  1. Krista @ Joyful Healthy Eats says

    November 26, 2013 at 9:15 pm

    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!

    Reply
  2. Leslie says

    November 26, 2013 at 11:23 pm

    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!

    Reply
  3. Trish - Mom On Timeout says

    November 27, 2013 at 4:05 pm

    Totally gorgeous my friend! Pinned and just shared on Facebook 🙂 Have a wonderful Thanksgiving!

    Reply
  4. Min says

    November 30, 2013 at 9:21 am

    Yumm!! I swear, you really need to open up a bakery. Where was this at our Thanksgiving table?! Your pictures are amazing.

    Reply
  5. Miz Helen says

    December 2, 2013 at 10:35 am

    Hope you had a great Thanksgiving and thank you so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply
  6. Cathy@LemonTreeDwelling says

    December 3, 2013 at 11:57 am

    This is such a fun pie! Love the combo of all the different types….and I bet it was amazing!!

    Reply
  7. Carrie @Frugal Foodie Mama says

    December 4, 2013 at 5:48 pm

    OMGoodness, Lyuba! This looks crazy amazing! 🙂
    Thank you for sharing at Marvelous Mondays this week- pinned!

    Reply
  8. Desiree @ The36thAvenue says

    August 13, 2015 at 9:14 pm

    Looks amazing! Pinning!

    Reply
    • lyuba says

      August 24, 2015 at 11:21 am

      Awe, thank you so much, dear!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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