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Perfect Pumpkin Pie with Salted Caramel Drizzle

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A silky, custard-like pumpkin pie with a buttery, flaky crust and a rich salted caramel drizzle made with brown butter. This recipe started as a late-night experiment and became a Thanksgiving favorite.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 can (12 oz) evaporated milk
  • ¼ cup heavy cream
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and work into flour until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water one tablespoon at a time, mixing with a fork until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F. Roll chilled dough into a 12-inch circle, ¼-inch thick. Transfer to a 9-inch pie dish, trim edges, fold under, and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove parchment and weights, and bake for another 5-7 minutes until lightly golden. Set aside to cool slightly.
  3. Make the filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Add eggs one at a time, whisking well after each. Slowly pour in evaporated milk and heavy cream, whisking until fully combined. Do not overmix.
  4. Bake the pie: Reduce oven temperature to 350°F. Pour filling into pre-baked crust. Bake for 50-60 minutes until edges are set but center jiggles slightly. Tent edges with foil if browning too quickly. Cool completely on a wire rack (about 2 hours).
  5. Make the salted caramel drizzle: In a medium saucepan over medium heat, melt butter and cook until golden brown and nutty, about 5-7 minutes. Remove from heat and whisk in brown sugar and heavy cream. Return to medium heat and bring to a gentle boil, whisking constantly, for 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla and flaky sea salt. Cool for 5-10 minutes before drizzling over cooled pie.

Notes

Don’t overwork the crust to keep it flaky. Watch the caramel closely to avoid burning. Use room temperature ingredients for best texture. Blind baking is essential for a crisp bottom crust. Let the pie cool completely before slicing. The pie tastes even better the next day.

Nutrition

Keywords: pumpkin pie, salted caramel, Thanksgiving dessert, fall baking, pumpkin dessert, caramel drizzle, homemade pie

Find it online: https://dinadishes.com/perfect-pumpkin-pie-with-salted-caramel-drizzle/