This Caramel Pumpkin Pie recipe amps up the flavour with dulce de leche caramel in both the filling and as a topping, making it a perfect dessert for your festive feast!
Pumpkin pie is a Thanksgiving staple, but it can be hard to find a recipe that doesn't just taste like every other pumpkin pie on the block.
This recipe take classic pumpkin pie and adds indulgent caramel notes that is sure to have your guests asking for or seconds - and the recipe! Best of all, this recipe is seriously easy to make.
My caramel pumpkin pie recipe is, at its heart, a classic pastry and pumpkin puree combo - drawing on skills and experience you already have - but I've tested it carefully to achieve a truly wonderful caramel flavour by including store-bought dulce de leche right in the custard filling.
It honestly works so well, my kids say it's the only way they want their pumpkin pie from now on! So, whether you're looking for an impressive dessert to serve to guests or a simple treat to enjoy with your family, caramel pumpkin pie is the perfect recipe.
To make it, you could use a premade pastry case, of course, but I've included a beautiful sweet shortcrust pastry recipe below in case you want to give it a go from scratch.
First, you'll make the pastry by simply rubbing butter, flour and just a little powdered white sugar together, then adding a splash of water to bring it together into a dough. Then you'll shape it into a pastry case and blind bake it. Don't worry, I've included plenty of tips below to help you get a pastry case to be proud of.
Once your pastry case is ready, you'll whisk the filling ingredients together - simply combine pumpkin puree, pumpkin spice, eggs, evaporated milk, cornstarch, sugar, vanilla and of course, dulce de leche - and pour them into the case.
Finally, you'll bake your pie in the oven, chill it overnight, then top another indulgent layer of dulce de leche.
When it comes to serving your Caramel Pumpkin Pie, there are a few things to keep in mind.
Pumpkin pie is best chilled overnight to get the custard nicely set, but it's best served at room temperature or slightly warm. This helps soften the caramel, bring out the flavours and make it easier to cut through the pie.
But most importantly, you must serve it with a big dollop of whipped cream or ice cream!
If that all sounds good, the recipe for my caramel pumpkin pie with detailed instructions is below. I've also included some pictures to show how your pie should look as it cooks. Enjoy!
Ingredients
For the pastry
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) slightly salted butter cold cubed
- 25 g (0.9 oz) icing sugar (powdered sugar)
- 3 tbsp cold water
- 1 egg white
For the filling
- 1.5 tsp pumpkin pie spice or mixed spice
- 425 g (15 oz) pumpkin puree
- 125 g (4.4 oz) dulce de leche
- 3 large free range eggs
- 170 g (6 oz) evaporated milk
- 1 tbsp cornflour (cornstarch)
- 125 g (4.4 oz) soft light brown sugar
- 1 tsp vanilla extract
- pinch salt
For the topping
- 250 g (8.8 oz) dulce de leche
Instructions
Make the pastry dough
Put the flour, icing sugar and butter into a bowl.
Rub together until you have a crumb with no butter lumps. If you prefer, you can do this in the bowl of a food processor instead, pulsing until you have a crumb.
Add the ice water.
Mix through with a round knife until it starts to clump.
Knead the pastry a couple of times so it comes together in a smooth ball. Wrap and put in the fridge to chill for 15 minutes.
Prepare the pastry dough
Preheat the oven to 190C (170C fan, 375F).
On a lightly floured surface, roll out the pastry to about 5cm (2 inches) wider than the pie dish.
Lift carefully into the pie pan.
Trim edges with a sharp knife and press to create a ridged edge all the way around. Place in the fridge for half an hour or the freezer for 15 minutes until the pastry feels very firm.
Cover with baking paper and fill with baking beans.
Bake for 20 minutes, then remove from the oven and remove the beans and paper.
Return to the oven for 5-10 minutes - until the bottom of the pie crust is lightly browned
While still hot, brush the crust all over with egg white. This helps to seal the pastry to avoid leaks and also ensures that it stays crisp.
Make the filling
Turn the oven down to 180C (160C fan, 355F).
Put the pumpkin, dulce de leche caramel, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl.
Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles to your pumpkin mixture.
Pour the pumpkin filling mixture into the cooled base. I like to scrape round the bowl with a rubber spatula so that no pumpkin pie mix is wasted.
Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble in the center of the filling.
Leave to completely cool completely, then place in the fridge to chill overnight.
Top
Spread the dulce de leche on top just before serving. The chill from the pie will help set the caramel topping a little.
Enjoy!
I really think this is the best pumpkin pie recipe. I hope you have fun making it this holiday season!
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Pointers, tricks and troubleshooting tips for the perfect Caramel pumpkin pie
Is this Caramel pumpkin pie easy to make?
Caramel pumpkin pie is actually quite easy to make! The most important thing is to have all of your ingredients ready to go before you start. This way, you can focus on each step and not worry about forgetting anything.
You'll first make a simple pastry shell and blind-bake it. Then while the pie crust cools, you'll make the filling by whisking together eggs, evaporated milk, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt. Once the filling is smooth, pour it into the cooled crust and bake until set.
The hardest part of this recipe is waiting for the pie to chill! But trust us, it's worth the wait. The next day, simply spread dulce de leche on top and serve.
Will I need any special equipment to make Caramel pumpkin pie?
To make your Caramel pumpkin pie, you'll need a 9-inch pie dish.
For preparing your pastry, you'll need a bowl, mixing utensils, and measuring scales/cups. To blind-bake your pastry shell, you'll also need baking paper and baking beans.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products to show exactly what I used to make each recipe.
What's dulce de leche?
Dulce de leche is a caramel made from milk, sugar and vanilla. It's often used as a topping for desserts like Caramel pumpkin pie.
You can find dulce de leche in most supermarkets, either in the baking aisle or near the international foods.
If you can't find it, don't worry! You could use caramel sauce or regular caramel, and the results should be pretty similar.
What's the difference between evaporated milk and condensed milk?
Evaporated milk is a type of milk that has been boiled down, which removes around 60% of the water. This makes it thicker and more concentrated.
Condensed milk is evaporated milk mixed with sugar and other flavourings, making it even thicker and sweeter than evaporated milk.
Can I use pumpkin pie filling instead of pumpkin puree?
I wouldn't recommend using pumpkin pie filling, as it is often made with additional sweeteners, spices and thickening agents, which could affect the overall flavour and texture of your Caramel pumpkin pie.
If you can't find pumpkin puree, you could make your own by cooking and pureeing fresh pumpkins.
How can I tell if eggs have gone off?
It's always best to use fresh ingredients when baking, especially eggs. It's essential to use fresh eggs, as they can behave differently in recipes as they get older and their quality declines.
Eggs can sometimes be tricky to tell if they've gone bad. A good way to test them is to put them in a bowl of water - if they sink, they're still good. If they float, they've gone bad and you should discard them.
If you're not sure, it's always better to err on the side of caution. Spoiled eggs can be dangerous, especially to people in vulnerable groups.
So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten. If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
Is it safe to use eggs which haven't been stored in the fridge?
To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet. In the UK, it's recommended that eggs are kept consistently below 20C, which means it's best to keep them in the fridge at home.
Egg safety standards can vary depending on where you live, so storage and use advice can differ too. For example, if you live in a warmer country, you might find eggs in the refrigerated aisle and be advised to keep your eggs in the fridge.
Whereas, if you live somewhere colder, keeping your eggs on the counter or in the fridge might be acceptable, and you'll find eggs on the ambient aisle.
So make sure you consult your local advice for the best way to keep your eggs as fresh and safe as possible.
Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if butter has gone off?
Butter is a dairy product that can go sour if it's not stored correctly. To test whether your butter has gone bad, give it a sniff - if it smells rancid or sour, it's time to bin it. You should also check for any visible changes, like discolouration, a layer of condensation or mould.
If your butter has gone bad, don't use it in your Caramel pumpkin pie.
Is this Caramel pumpkin pie suitable for vegetarians?
Caramel pumpkin pie is suitable for vegetarians, as long as you use a vegetarian-friendly caramel. Some brands of caramel may contain gelatine or other animal products, so please check the ingredients list before using.
Animal derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredient labels to ensure that they are vegetarian.
Also, don't forget to check anything extra you intend to serve with your Caramel pumpkin pie.
Is this Caramel pumpkin pie suitable for vegans?
This recipe isn't suitable for vegans, as pumpkin pie relies on egg and dairy for its texture and flavour.
Usually, I would recommend substituting ingredients for vegan alternatives, but this recipe method is designed for dairy and eggs, so in this case, it wouldn't work.
There are plenty of brilliant vegan pumpkin pie recipes available online, so I'm sure you'll be able to find a vegan option somewhere!
Is this Caramel pumpkin pie gluten-free?
This Caramel pumpkin pie recipe contains gluten, as it uses wheat flour in the pastry.
Luckily, gluten-free flour works well for short pastry recipes like this one. So if you want to make a gluten-free Caramel pumpkin pie, you could try using a gluten-free flour blend or a ready-made gluten-free pastry case.
I regularly use Doves Farm gluten-free flour, as it contains a blend of ingredients designed to replicate the behaviour of wheat flour.
Double-check all of your ingredient labels to make sure that they are gluten-free. Don't forget to check anything extra you intend to serve with your Caramel pumpkin pie.
Is this Caramel pumpkin pie keto-friendly?
Unfortunately, this recipe is not keto-friendly, as it is mainly made using sugar and carbohydrates.
Is this Caramel pumpkin pie suitable for those on a FODMAP diet?
This Caramel pumpkin pie is unsuitable for those on a FODMAP diet, as it contains dairy, wheat and pumpkin - all high in FODMAPs.
Is this Caramel pumpkin pie healthy?
This Caramel pumpkin pie recipe is not particularly healthy, as it contains a lot of sugar and fat - but there's nothing wrong with indulging, especially over Thanksgiving!
As always, double-check your ingredient labels to ensure they meet your specific dietary requirements.
Is this caramel pumpkin pie safe to eat while pregnant?
As long as you cook and prepare this caramel pumpkin pie safely, this recipe should be safe for a pregnant person. So ensure all your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with caramel pumpkin pie?
There are loads of great things that go well with Caramel pumpkin pie! Here are a few ideas for some different toppings or sauces:
- Salted caramel sauce
- Vanilla ice cream
- Chantilly cream or whipped cream
- Crème fraîche or whipped yoghurt
- Mascarpone
- Light whipped heavy cream / double cream
- Caramelised pecans or candied peanuts
- Maple syrup or agave
Can I add extra chocolate to this recipe?
Yes, you can! If you want to make a chocolate Caramel pumpkin pie, you could: add some chocolate chips or chopped chocolate to the filling mixture, top the pie with a layer of chocolate ganache, or sprinkle some grated chocolate over the top of the finished pie.
How should i store caramel pumpkin pie?
Once your caramel pumpkin pie is cooked and cooled, you can store it in the fridge. It will keep fresh for up to 3 days in an airtight container.
How long will caramel pumpkin pie keep?
This caramel pumpkin pie will keep fresh in the fridge for up to 3 days or up to 3 months in the freezer.
Can i leave caramel pumpkin pie out on the counter?
You shouldn't leave caramel pumpkin pie out on the counter, as it contains milk and eggs that need to be refrigerated.
Can i make caramel pumpkin pie ahead?
Yes, you can make caramel pumpkin pie ahead of time. It will keep in the fridge for up to 3 days. However, the longer you leave it, the softer the pie crust will become. So it's best enjoyed as fresh as possible.
Can i keep caramel pumpkin pie in the refrigerator?
Yes, you can keep Caramel pumpkin pie in the refrigerator. Just make sure to keep it in an airtight container so that it doesn't dry out.
Can i freeze caramel pumpkin pie?
Yes, you can freeze this caramel pumpkin pie. wrap it tightly in cling film, store it in an airtight container, and pop it into the freezer. It will keep for up to 3 months.
What is the best way to defrost caramel pumpkin pie?
The best way to defrost your pumpkin pie is to transfer it into the fridge and let it thaw overnight, or for at least 8 hours.
You can eat it cold or reheat it in the oven on low-medium heat, ideally covered in aluminum foil to protect the top from burning.
What can i do with leftover caramel pumpkin pie?
If you have any caramel pumpkin pie leftovers, you can store them in the fridge as directed above.
Place them in a sealed container or cover with plastic wrap.
Then you can just take out what you need, unwrap and eat individual slices.
Can I make this caramel pumpkin pie in a different size?
If you want to make more or less of this recipe, go right ahead. The easiest way to change the recipe size is to use a free online recipe size calculator.
Simply copy and paste the existing ingredient quantities and serving size, then enter your desired serving size. It should automatically change all ingredient quantities for you so that everything is in the right ratio.
Can i make caramel pumpkin pie in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can make Caramel pumpkin pie in a stand mixer. Simply whisk the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in the mixing bowl.
If you're using a hand-held electric mixer, you may find it easier to mix the pie filling ingredients in a large bowl before transferring them to the pie dish.
Can i make caramel pumpkin pie with a food processor?
There's no need to use a food processor for this recipe unless you're making your own pumpkin puree from scratch.
How can i make sure my caramel pumpkin pie turns out perfectly?
There are a few key things to remember to get the best caramel pumpkin pie:
- Use fresh, high-quality ingredients. This includes using fresh eggs, evaporated milk and pumpkin puree (either homemade or from a can).
- Make sure your pie dish is deep enough. You don't want the filling to spill over the edge and make a mess in your oven.
- Don't over bake the pie. The filling should be set but slightly jiggly in the centre when you remove it from the oven.
Why did my Caramel pumpkin pie turn out dry/crumbly?
If your pie is dry, then there's definitely an issue because the filling is mainly made using wet ingredients! There are a few reasons that come to mind for why your Caramel pumpkin pie might turn out dry or crumbly:
- You didn't use enough liquid. Make sure to use the amount of evaporated milk in the recipe.
- You baked the pie for too long. The filling should be set but slightly jiggly in the centre when you remove it from the oven.
- The eggs weren't fresh. This can make a big difference, so make sure to use fresh eggs in the recipe.
- You didn't use enough fat. The filling contains eggs and evaporated milk, both of which are quite low in fat. If you want a richer, creamier pie, you could try using whole milk instead of evaporated milk.
Why did my Caramel pumpkin pie turn out wet/soft/dense?
There are a few reasons that come to mind for why your Caramel pumpkin pie might turn out wet or soft:
- You used too much liquid. Make sure to use the amount of evaporated milk in the recipe.
- You didn't bake the pie for long enough. The filling should be set but slightly jiggly in the centre.
- The pumpkin puree was too watery. If you're using homemade pumpkin puree, make sure to drain it well before using it in the recipe.
- You used too much fat in the pastry crust. The crust will be soft and greasy if you use too much butter in the pastry.
- You didn't blind-bake the pastry crust. This step is important because it helps to prevent the crust from getting soggy when you add the filling.
Why didn’t my Caramel pumpkin pie rise?
Your pumpkin pie shouldn't rise, so if it looks similar in size to when it went in the oven, you've done a good job!
What if my Caramel pumpkin pie filling cracks?
If your Caramel pumpkin pie filling cracks, don't worry! This is actually quite common and is usually nothing to be concerned about. Just know that it won't affect the taste of your pie.
If you're worried about the appearance, however, you can do a few things to try and prevent cracks. First, make sure not to over-mix the filling ingredients. Too much mixing can introduce air bubbles into the mixture, which will cause cracking during baking.
Second, don't over-bake the pie. The filling should be firm but still slightly jiggly in the centre. If it's too firm, it will crack as it cools.
Finally, let your pie cool in the oven to avoid it constricting in a cooler temperature than the oven.
However, it's unlikely your pie will crack too much, as the cornflour helps reduce the chances of cracking.
What is the best way to blind-bake the pastry?
Blind baking simply means baking the pastry shell without the filling. This is important if you use a wet or custard-based filling, as it will prevent the pastry from getting soggy.
To blind-bake the pastry, simply line the shell with baking paper and fill it with baking beans or uncooked rice and lentils. Bake for 20 minutes, then remove from the oven and remove the beans and paper. Return to the oven for 5-10 minutes - until the base is golden brown and firm.
How can I add/change the flavours in my Caramel pumpkin pie?
- If you want to add some extra flavour to your Caramel pumpkin pie, here are a few ideas:
- Add a layer of chocolate ganache before adding the caramel layer.
- Swirl a pinch of sea salt flakes into the caramel before topping the pie to make a salted caramel pumpkin pie.
- Swap out the vanilla extract for another flavour, such as almond extract or orange extract.
- Add a sprinkle of cinnamon or pumpkin spice to the pie before serving.
What is the difference between Caramel pumpkin pie and sweet potato pie?
Pumpkin pie and sweet potato pie are both popular Thanksgiving desserts in the United States. Both pies are made with a custard filling and typically have a similar spice mix of cinnamon, ginger, nutmeg and cloves.
The main difference between the two pies is the type of fruit used in the filling. Pumpkin pie is made with, you guessed it, pumpkin puree, while sweet potato pie is made with mashed sweet potatoes. Some people also find that sweet potato pie has a slightly sweeter and more intense flavour than pumpkin pie.
Where is the origin of Caramel pumpkin pie?
Caramel pumpkin pie is a popular dessert in the United States, especially during the Thanksgiving and Christmas holidays. While the exact origin of the pie is unknown, it is thought to have originated with Native Americans. The pumpkin was one of the first fruits cultivated in North America and was often used in pies and other desserts by early colonisers.
Print this Caramel Pumpkin Pie recipe
Caramel Pumpkin Pie
Ingredients
For the pastry
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) slightly salted butter cold cubed
- 25 g (0.9 oz) icing sugar (powdered sugar)
- 3 tbsp cold water
- 1 egg white
For the filling
- 1.5 tsp pumpkin pie spice or mixed spice
- 425 g (15 oz) pumpkin puree
- 125 g (4.4 oz) dulce de leche
- 3 large free range eggs
- 170 g (6 oz) evaporated milk
- 1 tbsp cornflour (cornstarch)
- 125 g (4.4 oz) soft light brown sugar
- 1 tsp vanilla extract
- pinch salt
For the topping
- 250 g (8.8 oz) dulce de leche
Instructions
Make the pastry dough
- Put the flour, icing sugar and butter into a bowl. Rub together until you have a crumb with no butter lumps.
- Add the cold water and mix through with a round knife until it starts to clump.
- Knead the pastry a couple of times so it comes together in a smooth ball. Wrap and put in the fridge to chill for 15 minutes.
Prepare the pastry case
- Preheat the oven to 190C (170C fan-assisted, 375F).
- Roll out the pastry to about 5cm (2 inches) wider than the pie dish, then lift carefully into the pie dish.
- Trim off the excess with a sharp knife and press to create a ridged edge all the way around. Place in the fridge for half an hour or the freezer for 15 minutes until the pastry feels very firm.
- Cover with baking paper and fill with baking beans. Bake for 20 minutes, then remove from the oven and remove the beans and paper.
- Return to the oven for 5-10 minutes - until the base lightly browned
- While still hot, brush the crust all over with egg white. This helps to seal the pastry to avoid leaks and also ensures that it stays crisp.
Make the filling
- Turn the oven down to 180C (160C fan, 355F).
- Put the pumpkin, dulce de leche caramel, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl. Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.
- Pour the mixture into the cooled base.
- Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.
- Leave to completely cool completely, then place in the fridge to chill overnight.
Top
- Spread on the dulce de leche on top just before serving.
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