When September rolls around, I always start to think about pumpkin pie. I search the local bakeries for their pies and I love them all.
However, this year I got ambitious and decided to make my own. I just found this recipe for a Salted Caramel Pumpkin Pie and wow, is it fabulous. I made it recently and there’s only half a pie left. It’s easy to make and worth the effort!
Salted Caramel Pumpkin Pie
- 15-oz. can of pumpkin puree (I like Libbys)
- 1 cup packed light brown sugar
- 3 large eggs
- ½ tsp. salt
- 1¼ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. nutmeg
- ¼ tsp. ground cloves
- 1 tbsp. vanilla extract
- 1¼ cup heavy cream
- ½ cup salted caramel sauce (I like Ghirardelli)
Preheat oven to 375 degrees F.
Use your favorite single pie crust recipe or for convenience, buy a package of frozen pie crust; thaw per instructions.
Place crust in pie plate, and blind bake for 20 minutes until lightly browned. Remove pie weights and let cool.
Mix rest of ingredients and pour into crust. Bake for 45 minutes until pie just jiggles slightly and crust is browned. Cool for at least two hours at room temperature.
Serve with whipped cream or for a real decadent treat, a scoop of salted caramel ice cream!
Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.
