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Caramel Pumpkin Pie with Pecan Streusel


  • 1 9- inch pie crust partially baked and cooled
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 2 tablespoons dark rum cognac, or apple cider
  • 2 tablespoons unsalted butter cut into 4 pieces
  • 1 cup canned pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • pinch of freshly grated nutmeg
  • tiny pinch of ground allspice
  • pinch of salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • Lightly sweetened whipped cream for serving

Streuseled Caramel Pumpkin Pie

  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped pecans
  • 2 tablespoons cold butter


  1. Get ready with the center rack in the oven, and preheat the oven to 350 degrees F. Place the pie plate on a baking sheet lined with parchment or a silicone mat.
  2. Sprinkle 1/2 cup of the sugar evenly over the bottom of a large nonstick skillet. Place the skillet over medium-high heat and staying close by, cook until the sugar melts and starts to color. Once you see a little color, gently swirl the skillet so that the sugar colors evenly. Cook the sugar, without stirring, until it turns deep amber–almost mahogany. The sugar will bubble up and foam and soon it will start to smoke. It is very dramatic, and it might make you think you’ve gone too far, but you want a dark (though not burned black) color; the darker the sugar, the fuller the flavor. When the bubbles have gone from foamy to big and fat, you will probably have reached the right color. To check the color, drop a bit of the caramelized sugar on a white plate.
  3. Lower the heat to medium, stand back and pour the cream into the skillet. The sugar will bubble and hiss and, if the cream was cold, it may even clump. Just continue to cook, stirring, and it will even out. Add the rum (or cider) and butter and cook just until the caramel is smooth. Pour the caramel into a heatproof pitcher or bowl and cool it for about 15 minutes.
  4. Working with a whisk in a large bowl, beat the pumpkin to break it up and smooth it. Add the remaining 1/2 cup sugar and beat to blend. Whisk in the spices, salt, vanilla and eggs, beating until the mixture is smooth. Whisk in the caramel. Rap the bowl against the counter a few times to de-bubble the filling, then pour the filing into the crust.
  5. Bake for 45 to 50 minutes, or until the filling is puffed and set–tap the pan gently and the filling won’t jiggle. A thin knife inserted into the center of the pie will come out clean–it also leave a gash in the filling, but you’ll be covering it with whipped cream.
  6. Transfer the pie to a rack and cool to room temperature, or cool and refrigerate. When you are ready to serve, spread the lightly whipped cream over the top of the pie. If you’d like a dressier look, whip the cream until it is firm, put it into a piping bag fitted with a start tip and pipe rosettes over the surface of the pie. Alternatively, you can pipe the cream in a lattice pattern.

Streuseled Caramel Pumpkin Pie

  1. To add a little crunch to this dessert, bake the pie for 10 minutes, then scatter chunks of pecan streusel over the top and finish baking.
  2. Mix until crumbly. Refrigerate until ready to use.