This Salted Caramel Pumpkin Pie is a delicious, modern twist on a classic Thanksgiving favorite. The combination of smooth pumpkin filling and buttery salted caramel makes every slice memorable.
I look forward to this season every year. The cooler weather, the holiday gatherings and the opportunity to test new dessert ideas for Thanksgiving, Hanukkah and Christmas are highlights for me. Creating recipes that bring people together and become part of holiday traditions is one of the things I enjoy most.
This pie takes a traditional pumpkin pie and elevates it with salted caramel both inside the filling and as a topping. The caramel adds a rich, buttery note without overpowering the pumpkin and spice. Poured over the cooled pie, the caramel creates a glossy, indulgent finish that turns a familiar dessert into something special.
The Pie
This version of pumpkin pie keeps the comforting, familiar flavor of a classic filling while adding several small adjustments for depth and creaminess. Instead of plain granulated sugar, the filling uses light brown sugar for a subtle molasses note that complements the caramel. Heavy whipping cream replaces evaporated milk to create a richer, silkier texture. Finally, a generous amount of salted caramel is folded into the filling and reserved for drizzling over the finished pie.
The caramel flavor in the filling is present but restrained, giving the pumpkin center a gentle, buttery undertone. The real caramel moment comes when you pour the remaining sauce over slices at serving time. A sprinkle of flaky sea salt on top of the caramel highlights the sweet-salty contrast and rounds out the dessert.
I love how the warm spices—cinnamon, ginger, cloves and nutmeg—work with the caramel to create a comforting, elevated dessert. If you’re looking for a pumpkin pie that feels both classic and a little adventurous, this Salted Caramel Pumpkin Pie delivers.
*slightly adapted from Two Peas and Their Pod
Salted Caramel Pumpkin Pie
Ingredients
- 1 9″ frozen deep dish pie crust or you may use your favorite homemade deep dish crust
- 1 (15 oz) can pure pumpkin puree (NOT pumpkin pie filling)
- 3/4 cup light brown sugar, lightly packed
- 3 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1¼ cups heavy whipping cream
- 1/2 cup salted caramel sauce, prepared or homemade, plus more for topping the pie for prepared, I like Smucker’s Simply Delights or Trader Joe’s Fleur de Sel
Instructions
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set the prepared frozen deep-dish pie crust on top. This catches any spills if the filling bubbles over and makes it easier to move the pie in and out of the oven.
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In a medium bowl, whisk together the pumpkin puree, eggs, light brown sugar, spices (cinnamon, ginger, cloves, nutmeg), vanilla, salt, heavy cream and 1/2 cup salted caramel sauce until smooth and fully combined. Pour the filling into the pie crust so it reaches the top. If you have extra filling, reserve or discard it. To protect the crust edges, use a pie shield or tent the edges with foil halfway through baking.
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Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40–45 minutes, or until the center is set and only slightly jiggly. The filling should not slosh when you gently shake the pan. A clean knife inserted into the center should come out mostly clean. Allow the pie to cool completely before serving.
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Just before serving, warm the remaining salted caramel sauce if needed and drizzle it over each slice, or pour it over the whole pie. If your caramel is not already salted, finish with a light sprinkle of flaky sea salt to enhance the sweet‑salty contrast.
Notes
This pie is rich, spiced and balanced by the salty caramel — a crowd-pleasing dessert for holiday tables or any special occasion.
Have a super sweet day!
xo, Hayley