There’s something about baking this Pumpkin Pie Recipe that makes my kitchen feel like home. I remember the first time I made it with that silky filling and the warm, slightly sticky caramel pecan topping — it felt like pure magic.
After a few small tweaks, it quickly became my favorite holiday dessert. The spices, the creamy texture, and the sweet topping all come together beautifully. I’m excited to share this recipe so you can enjoy it just as much as I do.
🛒 Ingredients – Why They Matter
Below are all the ingredients you’ll need, along with helpful notes:
For the Pumpkin Pie Filling:
- 1 unbaked 9-inch deep-dish pie crust – A homemade crust adds extra flavor, but a good-quality store-bought crust works well too.
- 3/4 cup granulated sugar – Provides sweetness while keeping the flavor balanced.
- 1 teaspoon ground cinnamon – The classic spice that gives pumpkin pie its signature warmth.
- 1/2 teaspoon salt – Enhances flavor and balances sweetness.
- 1/2 teaspoon ground ginger – Adds gentle heat and depth.
- 1/4 teaspoon ground cloves – Strong and aromatic, so a small amount is perfect.
- 2 large eggs – Help set the custard filling and give structure.
- 15 oz canned pumpkin puree – Smooth, consistent texture; avoid pumpkin pie filling mix.
- 12 oz evaporated milk – Creates a creamy, rich custard texture.
Note: Serves approximately 12 people.
🍂 Variations
Want to customize it? Try these options:
- Dairy-Free Option: Replace evaporated milk with full-fat coconut milk for a creamy texture.
- Lower Sugar: Use a natural sugar substitute suitable for baking.
- Extra Spice: Add a pinch of nutmeg or allspice for deeper flavor.
- Nut-Free Version: Skip the pecan topping and serve with whipped cream instead.
- Chocolate Twist: Add a light drizzle of melted dark chocolate over each slice.
- For a fun dessert table variation, you can also try pairing this pie with homemade treats like Rice Pudding Recipe or enjoy it alongside Rice Krispie Treats Recipe for a complete sweet spread.
⏱️ Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
🍴 Equipment You Need
- 9-inch pie pan – Holds the crust and filling securely.
- Mixing bowls – For combining ingredients evenly.
- Whisk or electric mixer – Ensures a smooth filling.
- Measuring cups and spoons – For accurate ingredient amounts.
- Oven – Bakes the pie to perfection.
- Cooling rack – Helps the pie cool evenly.
🍰 How to Make Pumpkin Pie with Caramel Pecan Topping?
Prepare the Filling
First, I whisk the eggs in a large bowl until smooth. Then I mix the sugar, cinnamon, salt, ginger, and cloves in a separate bowl to ensure the spices are evenly distributed. Next, I stir the pumpkin puree into the eggs until fully combined. Finally, I slowly add the evaporated milk and mix gently until the filling is creamy and uniform.
Bake the Pie
I pour the prepared filling into the unbaked pie crust and place it in a preheated oven. The pie bakes until the edges are set and the center has a slight jiggle. Once baked, I remove it from the oven and allow it to cool completely so the custard can firm up properly.
Make the Caramel Pecan Topping
While the pie cools, I prepare the topping by melting brown sugar, cream, butter, and corn syrup in a saucepan over medium heat. I stir constantly until it thickens slightly. Then I remove it from the heat, mix in toasted pecans and vanilla, and let it cool before drizzling it over each slice.
💡 Additional Tips for Making This Recipe Better
- I always use fresh spices because they make the flavor stronger and more aromatic.
- I avoid overmixing the filling to keep the texture smooth and prevent air bubbles.
- I let the pie cool completely before adding the topping so it doesn’t slide off.
- I prefer to toast the pecans first for deeper flavor and crunch.
- For cleaner slices, I chill the pie in the refrigerator before cutting.
🍽️ How to Serve Pumpkin Pie with Caramel Pecan Topping?
This pie looks beautiful on its own, but presentation makes it even better. I like to:
- Drizzle extra caramel sauce on top before serving.
- Add a swirl of whipped cream for a classic touch.
- Sprinkle additional toasted pecans for texture.
- Lightly dust with cinnamon for a festive look.
- Serve slightly chilled or at room temperature for the best flavor.
🥧 Nutritional Information
Per serving (approximate):
- Calories: About 225
- Protein: About 5g
- Carbohydrates: About 32g
- Fat: About 9g
🗃️ Make Ahead and Storage
Storing
After baking, I let the pie cool completely before covering it loosely and refrigerating. It stays fresh in the refrigerator for about 3–4 days. Always keep it covered to maintain moisture and flavor.
Freezing
You can freeze the baked pie without the topping. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy warm slices, I heat them gently in the microwave for a few seconds or warm them in the oven. I prefer adding whipped cream after reheating for the best texture.
❤️ Why You’ll Love This Recipe
This pumpkin pie is a true favorite for many reasons:
- Easy to Make: Simple ingredients and clear steps make it beginner-friendly.
- Rich Flavor: Warm spices and creamy filling create the perfect balance.
- Beautiful Presentation: The caramel pecan topping adds elegance.
- Great for Gatherings: Serves a crowd, ideal for holidays.
- Customizable: Works with many dietary adjustments and flavor additions.
If you’re looking for a dessert that combines comfort, sweetness, and a touch of elegance, this pumpkin pie with caramel pecan topping is the perfect choice. Every slice feels warm, cozy, and satisfying — making it a recipe you’ll want to bake again and again. 🍂🥧
Pumpkin Pie Recipe
Ingredients
Method
- First, I whisk the eggs in a large bowl until smooth. Then I mix the sugar, cinnamon, salt, ginger, and cloves in a separate bowl to ensure the spices are evenly distributed. Next, I stir the pumpkin puree into the eggs until fully combined. Finally, I slowly add the evaporated milk and mix gently until the filling is creamy and uniform.
- I pour the prepared filling into the unbaked pie crust and place it in a preheated oven. The pie bakes until the edges are set and the center has a slight jiggle. Once baked, I remove it from the oven and allow it to cool completely so the custard can firm up properly.
- While the pie cools, I prepare the topping by melting brown sugar, cream, butter, and corn syrup in a saucepan over medium heat. I stir constantly until it thickens slightly. Then I remove it from the heat, mix in toasted pecans and vanilla, and let it cool before drizzling it over each slice.
Notes
- I always use fresh spices because they make the flavor stronger and more aromatic.
- I avoid overmixing the filling to keep the texture smooth and prevent air bubbles.
- I let the pie cool completely before adding the topping so it doesn’t slide off.
- I prefer to toast the pecans first for deeper flavor and crunch.
- For cleaner slices, I chill the pie in the refrigerator before cutting.