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!
Keyword caramel, pecan, pumpkin pie, Thanksgiving
1Deep dish pie shell
2cupsof pumpkin puree
1 8ozpackage of cream cheese
1/2cupwhite granulated sugar
1cupof pecans + 1 tbs maple syrup
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.
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.