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!
Course Dessert
Cuisine American
Keyword caramel, pecan, pumpkin pie, Thanksgiving


  • 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


  1. Preheat oven to 350.
  2. Drizzle the 2 Tbsp. of caramel over the pie crust.
  3. Beat cream cheese and sugar until smooth (about 2 minutes).
  4. Add pumpkin puree and dry spices, beat until well blended. Scrape sides and bottom of the bowl.
  5. Beat in eggs, heavy cream and vanilla just until incorporated. Scrape the sides and mix well.
  6. Pour filling into the pie shell.
  7. Coat the pecans in maple syrup and set aside.
  8. Bake pie for 20 minutes and spread maple coated pecans on top of pie, evenly.
  9. Bake for another 30-35 minutes (it will be a little jiggly in the middle but set at edge).
  10. Cool pie to room temperature and add remaining caramel.
  11. Refrigerate for 2-3 hours before serving.

Recipe Notes

Recipe from Lyuba @ 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.