Salted Caramel Pumpkin Pie: 5 Reasons You’ll Love It

October 21, 2025

Salted Caramel Pumpkin Pie has become my favorite dessert to prepare during the fall season. The rich and creamy pumpkin filling paired with the sweet and salty notes of caramel creates an indulgent experience that elevates the traditional pumpkin pie to new heights. I remember the first time I tried this delightful combination at a friend’s Thanksgiving gathering, and I couldn’t believe how perfectly the flavors blended together. The moment that caramel drizzled over the warm pie touched my lips, I was hooked! It’s truly a pumpkin pie with salted caramel that brings comfort and joy. Let’s get cooking!

Why You’ll Love This Salted Caramel Pumpkin Pie

Rich, creamy filling that melts in your mouth.
The perfect balance of sweet and salty with a salted caramel pie topping.
Quick prep time of just 20 minutes!
It’s a budget-friendly dessert that impresses guests.
Family-friendly, great for kids and adults alike.
Perfect for fall gatherings or holiday celebrations.
Easy to make and can be adjusted for dietary preferences.

Ingredients for Salted Caramel Pumpkin Pie

Here’s everything you need to create this amazing dessert:

1 ½ cups all-purpose flour – forms the base for our pie crust.
½ cup unsalted butter, softened – adds richness and flavor.
⅓ cup granulated sugar – sweetens the crust.
1 teaspoon vanilla extract – enhances the overall flavor.
½ teaspoon salt – balances the sweetness.
1 can (15 ounces) pure pumpkin puree – the star of our filling!
1 cup sweetened condensed milk – makes the filling creamy and sweet.
2 large eggs – binds the filling together.
1 teaspoon ground cinnamon – adds warm, spicy notes.
½ teaspoon ground nutmeg – for that classic pumpkin spice flavor.
½ teaspoon ground ginger – complements the spices beautifully.
¼ teaspoon ground cloves – adds depth to our filling.
1 cup granulated sugar – key for our salted caramel topping.
6 tablespoons unsalted butter, cut into pieces – helps create a rich caramel.
½ cup heavy cream – gives the caramel a luscious texture.
1 teaspoon sea salt – enhances the flavors and adds that salty touch.

Delicious slice of Salted Caramel Pumpkin Pie with a creamy filling and generous caramel drizzle

How to Make Salted Caramel Pumpkin Pie

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Step 2: In a bowl, cream together the ½ cup unsalted butter and ⅓ cup granulated sugar. Add the 1 teaspoon vanilla extract and ½ teaspoon salt, then gradually mix in the 1 ½ cups all-purpose flour until combined.
Step 3: Spread the crust mixture evenly into the bottom of the prepared baking dish. Use your fingers or a spatula to press it down firmly.
Step 4: Place the crust in the preheated oven and bake for 15 minutes, or until lightly golden. Remove and set aside to cool.
Step 5: In a large mixing bowl, combine the 1 can pure pumpkin puree, 1 cup sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Whisk until smooth and well combined.
Step 6: Pour the pumpkin filling over the cooled crust, spreading it evenly.
Step 7: Return the dish to the oven and bake for another 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Step 8: While the bars are baking, prepare the salted caramel. In a saucepan over medium heat, melt the 1 cup granulated sugar until it turns a golden color, stirring constantly.
Step 9: Once the sugar is melted, carefully add the 6 tablespoons unsalted butter and ½ cup heavy cream, stirring until combined. Remove from heat and stir in the 1 teaspoon sea salt.
Step 10: Once the pumpkin bars are done, let them cool completely. Drizzle the salted caramel over the top and sprinkle with additional sea salt if desired.
Step 11: Once cooled, slice the bars into squares and serve!

Pro Tips for the Best Salted Caramel Pumpkin Pie

These tricks guarantee success every time:

Use fresh pumpkin puree for a richer flavor.
Let the caramel cool slightly before drizzling to prevent it from melting the filling.
Experiment with different spices to enhance pumpkin pie flavors.

Overhead shot of a whole Salted Caramel Pumpkin Pie with a decorative caramel swirl

What’s the secret to perfect Salted Caramel Pumpkin Pie?

The secret lies in the balance of flavors. A touch of sea salt in the caramel elevates the sweetness of the pie, creating a sweet and salty pumpkin pie experience. I learned this from my favorite pastry chef, and it never fails!

Can I make Salted Caramel Pumpkin Pie ahead of time?

Absolutely! You can prepare this caramel pumpkin dessert a day in advance. Just store it in an airtight container in the refrigerator, and it will taste even better the next day!

How do I avoid common mistakes with Salted Caramel Pumpkin Pie?

Make sure not to overbake the filling; it should be set but still slightly jiggly in the center. Additionally, when making the caramel, watch it closely to avoid burning.

Best Ways to Serve Salted Caramel Pumpkin Pie

This pie is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or whipped cream. For extra flair, drizzle some pumpkin pie with caramel drizzle on top for more sweetness. You could also enjoy it alongside a warm cup of spiced cider.

Nutrition Facts for Salted Caramel Pumpkin Pie

Per serving (recipe makes 16 servings):

Calories: 250
Protein: 3g
Fat: 12g
Carbohydrates: 33g
Fiber: 1g
Sugar: 15g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Salted Caramel Pumpkin Pie

After baking, let the pie cool completely before storing it. Place any leftovers in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze it for up to 3 months. Reheat slices in the microwave for a quick dessert or enjoy it cold for a refreshing bite.

Frequently Asked Questions About Salted Caramel Pumpkin Pie

Can I freeze salted caramel pumpkin pie?

Yes! Wrap the pie tightly in plastic wrap and foil before freezing. Thaw it overnight in the fridge when you’re ready to enjoy it again.

What can I use instead of sweetened condensed milk?

You can make your own by combining equal parts of milk and sugar or use coconut milk for a dairy-free alternative.

Can I use store-bought caramel sauce?

Definitely! For a quicker option, store-bought caramel sauce works perfectly. Just drizzle it over the pie before serving.

What is salted caramel pumpkin pie?

It’s a delicious twist on traditional pumpkin pie, featuring a rich pumpkin filling topped with a homemade salted caramel sauce, creating a delightful balance of sweet and salty flavors.

Variations of Salted Caramel Pumpkin Pie You Can Try

Feel free to get creative! You can make a salted caramel pumpkin tart by using a tart pan, or try a salted caramel pumpkin cheesecake for a creamy alternative. For a twist, add nuts or chocolate chips to your filling for a crunchy texture.