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salted caramel pumpkin pecan pie

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.lemontreedwelling.com/2014/11/salted-caramel-pumpkin-pecan-pie.html

prep time 20 Min
cook time 50 Min
method Bake

Ingredients For salted caramel pumpkin pecan pie

  • PUMPKIN SPICE PECAN PIE
  • 1/2 c
    butter
  • 3 oz
    cream cheese
  • 1 c
    flour
  • 3
    eggs
  • 2/3 c
    sugar
  • 1 c
    light corn syrup
  • 1/3 c
    butter, melted
  • 2 c
    pecans
  • 1 tsp
    vanilla
  • 1 tsp
    pumpkin pie spice
  • PUMPKIN CHEESECAKE TOPPING
  • 4 oz
    cream cheese
  • 1/4 c
    pumpkin puree
  • 3 Tbsp
    sugar
  • 1/2 tsp
    pumpkin pie spice
  • SALTED CARAMEL SAUCE
  • 1/2 c
    packed brown sugar
  • 1 Tbsp
    cornstarch
  • 1/4 c
    water
  • 1/3 c
    half and half
  • 2 Tbsp
    light corn syrup
  • 1 Tbsp
    butter
  • 1/2 tsp
    vanilla
  • 1/2 tsp
    kosher salt

How To Make salted caramel pumpkin pecan pie

  • 1
    Mix butter and cream cheese together until softened. Work in flour to form a soft dough. Refrigerate, if necessary, until dough can be rolled out on a lightly floured surface. Press into a greased 9-inch pie plate.In a medium mixing bowl, beat eggs, sugar, and corn syrup. Add butter, pecans, vanilla, and pumpkin pie spice. Pour into unbaked pie crust. Bake at 350 degrees 50 minutes or until set.*Cover edges of crust with foil as necessary to prevent over-browning.
  • 2
    Cheesecake Topping: Combine all ingredients in a small mixing bowl and blend until smooth.
  • 3
    Salted Caramel: In a medium saucepan combine brown sugar and corn starch. Stir in water, half and half, and corn syrup. Cook and stir until bubbly; cook and stir 2-4 more minutes or until mixture begins to thicken slightly and darken in color. Remove from heat; stir in butter, vanilla, and salt.
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