Crunchy Pumpkin Caramel Pie

For those who want to bring a little something new to the Thanksgiving table, this candy bar-inspired pie will make both the traditionalists and the modern Thanksgiving lovers happy. Besides, everything’s better with caramel, right?

Casey Barber

Crunchy Pumpkin Caramel Pie

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan 1/4 tsp ground allspice
    1 1/2 cups canned or fresh unsweetened pumpkin puree - NOT canned pumpkin pie filling 1/4 tsp kosher salt
    3 large eggs 1/8 tsp freshly ground nutmeg
    1 cup heavy cream 1 1/4 cups coarsely crushed pretzels
    1/2 cup (3 3/4 oz) light brown sugar 1/2 cup (7 1/2 oz) light brown sugar
    1/4 cup maple syrup 4 Tbs (2 oz) unsalted butter
    1 tsp vanilla extract 1/2 cup (5 1/2 oz) light corn syrup
    1/2 tsp cinnamon 1/2 cup heavy cream, divided in half
    1/4 tsp ground cloves 1/2 tsp kosher salt
    1/4 tsp ground ginger

    directions

    Prep: 25 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center.

    • 2

      Reduce the oven temperature to 350.

    • 3

      Whisk the pumpkin puree, eggs, cream, sugar, maple syrup, vanilla, cinnamon, cloves, ginger, allspice, salt and nutmeg together in a large bowl until the filling is smooth and lump-free.

    • 4

      Pour the pumpkin filling into the crust and bake for about 1 hour until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.

    • 5

      Transfer the pie to a wire rack and sprinkle the pretzels evenly over the pie. Allow the pie to cool while you make the caramel.

    • 6

      Heat the sugar, butter, corn syrup and 1/4 cup cream in a high-sided saucepan over medium heat, stirring until the butter melts and the sugar dissolves completely.

    • 7

      Clip a candy/oil thermometer to the pot and continue to heat the caramel until the thermometer reaches 240. Remove the pot from the heat and stir in the remaining 1/4 cup heavy cream and salt.

    • 8

      Return the pot to the heat and re-heat the caramel until the thermometer reaches 245.

    • 9

      Pour the caramel evenly over the pie until it covers the pretzels.

    • 10

      Chill the pie for at least an hour to set the caramel. The pie can be brought to room temperature before serving.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving