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5
from 1 vote
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!
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Resting time:
3
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
480
kcal
Author:
Lyuba Brooke
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
Calories:
480
kcal
|
Carbohydrates:
50
g
|
Protein:
8
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.01
g
|
Cholesterol:
91
mg
|
Sodium:
313
mg
|
Potassium:
301
mg
|
Fiber:
4
g
|
Sugar:
30
g
|
Vitamin A:
10014
IU
|
Vitamin C:
3
mg
|
Calcium:
91
mg
|
Iron:
2
mg