Cracked Caramel Pumpkin Pie

Indulge in the luxurious flavors of fall with this Cracked Caramel Pumpkin Pie—a decadent twist on a seasonal classic. Featuring a velvety pumpkin filling spiced with warming cinnamon, ginger, nutmeg, and cloves, this dessert is elevated by a golden caramel topping that adds a luscious sweetness and an irresistible crackled finish. The creamy filling, made with pumpkin puree and sweetened condensed milk, is baked in a perfectly crisp pie crust and crowned with a rich homemade caramel. The "cracked" effect creates a stunning presentation, perfect for Thanksgiving or any autumn gathering. Slice into this masterpiece, and serve with a dollop of whipped cream for a dessert that’s as visually enchanting as it is delicious.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:65 mins

Total Time:85 mins

Servings: 8

Ingredients

• 15 oz Pumpkin puree
• 14 oz Sweetened condensed milk
• 2 pieces Large eggs
• 3 tbsp Granulated sugar
• 1 cup Dark brown sugar
• 1 tsp Ground cinnamon
• 1 tsp Ground ginger
• 0.5 tsp Ground nutmeg
• 0.25 tsp Ground cloves
• 0.5 tsp Salt
• 1.5 tsp Vanilla extract
• 1 piece Pre-made pie crust
• 0.25 cup Heavy cream
• 2 tbsp Light corn syrup
• 2 tbsp Butter

Directions

Step 1

Preheat your oven to 375°F (190°C). Roll out the pre-made pie crust onto a 9-inch pie pan and crimp the edges as desired. Set aside.

Step 2

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, granulated sugar, dark brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until fully combined and smooth.

Step 3

Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly with a spatula.

Step 4

Bake the pie in the preheated oven for 50-55 minutes, or until the edges are set and the center has a slight jiggle. Cover the edges of the crust with foil if they begin to brown too quickly.

Step 5

Once baked, remove the pie from the oven and place it on a wire rack to cool completely (about 3-4 hours). The pie will continue to firm up as it cools.

Step 6

To make the caramel topping, combine the brown sugar, heavy cream, light corn syrup, and butter in a small saucepan over medium heat. Stir constantly until the butter melts and the mixture begins to boil.

Step 7

Reduce the heat to medium-low and simmer for 3-4 minutes, stirring constantly, until the mixture thickens slightly and turns a deep caramel color. Remove from heat and allow to cool for 2-3 minutes.

Step 8

Pour the caramel over the cooled pumpkin pie, spreading it out with the back of a spoon or an offset spatula. Allow the caramel to set for 10-15 minutes.

Step 9

For a cracked caramel look, firmly tap the surface of the set caramel topping with the back of a spoon to create a pleasing crackled pattern.

Step 10

Slice and serve with whipped cream, if desired!

Nutrition Facts

Serving size	(1575.4g)

Amount per serving	% Daily Value*
Calories	4441.6

Total Fat 170.2g	0%
Saturated Fat 70.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 641.2mg	0%
Sodium 3020.5mg	0%
Total Carbohydrate 688.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 528.5g
Protein 61.8g	0%

Vitamin D 116.2IU	0%
Calcium 1547.2mg	0%
Iron 15.6mg	0%
Potassium 2975.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 5.5%

Carbs: 60.8%