Spicy Pumpkin Pecan Caramel Pie With Cinnamon Whipped Cream


Pie ingredients:
inch one 9 single crust pie shell *
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 cup of packed dark brown sugar ( light works too )
1/4 teaspoon salt
1 can of pure pumpkin
3 eggs, beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans ( I used more )
Caramel Sauce (optional)
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy whipping cream
2 cups TBsp. to ΒΌ of whole milk or half & half
Cinnamon Whipped Cream
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg (I love the name of this spice)
1/2 cup brown sugar
3/4 cup heavy whipping cream
1/2 teaspoon vanilla extract


Pie: In a large bowl, Mix the sugar, cinnamon, nutmeg and salt together. Stir until well combined.
Add the pumpkin and incorporate well into the dry ingredients.
Stir in the beaten eggs, corn syrup, vanilla and pecans. Mix and pour into the pie shell.
Bake for 40 minutes or until the top is set and doesn't jiggle too much. Mine took about 50 minutes but my oven was in a bad mood.
Be sure to let the pie cool completely before adding the whipped cream and caramel sauce
Caramel Sauce Method: Combine the sugar, water and lemon juice in a medium heavy saucepan.
Cook over medium-high heat and stir until all the sugar dissolves.
Let the mixture come to a boil without stirring. Allow it to continue this way until it turns a lovely deep amber colour. This may take 2 - 3 minutes. Be sure to keep a close watch so it doesn't burn.
Carefully add the heavy cream ( slowly, it will bubble up). Whisk until combined and remove from the heat.
Begin adding the milk a Tablespoon at a time, until you get your desired consistency. Put the caramel in the refrigerator and allow it to cool and thicken.
Cinnamon Whipped Cream Method: Simply combine all the ingredients and beat/whip until stiff peaks form. Put in the fridge until the pie and caramel sauce are cool. Don't make this too far in advance or it may become runny.
Assemble the Pie: First make sure it is completely cooled off. This may take several hours since it is a very dense pie.
When it is cooled off, Spread the Cinnamon whipped cream over the top.
Drizzle the cool caramel sauce over each individual slice or pour it on over the entire pie.
There may be some left over so store it an an air-tight container.


Helen Pitlick's picture

Whoa- sensory overload! I can see this pleasing both the pumpkin pie and pecan pie camps at Thanksgiving. Might try making it before then though :)


This is fabulous. I really Don't like pumpkin pie at all but this one is amazing.


1.0 Pie. The number of slices depends on your appetite.


Thursday, December 3, 2009 - 1:28am


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