Cracked Caramel Pumpkin Pie Recipe

Name: Cracked Caramel Pumpkin Pie
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 (9-inch) piecrust; Sweetened Condensed Milk; 1 (15 ounce) can pumpkin puree; 2 cups heavy cream; 2 large eggs; Egg Yolks; 1/4 cup packed light brown sugar; Pumpkin Pie Spice; 3 tablespoons water; 1/2 cup light corn syrup; 1 1/2 cups granulated sugar; 1 cup milk; 1/4 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves

Indulge in this decadent Cracked Caramel Pumpkin Pie, a Southern Living masterpiece! This recipe features a creamy pumpkin filling baked to perfection in a flaky crust, then topped with a stunning, crackled caramel that's both visually captivating and irresistibly delicious. Requires 8 hours chilling and 2 hours standing time for the ultimate flavor and texture. Prepare to be amazed!

Prep Time 30 mins

Cook Time 65 mins

Calories 4993.6 kcal

Protein 144g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cracked Caramel Pumpkin Pie

1 (9-inch) piecrust
Sweetened Condensed Milk
1 (15 ounce) can pumpkin puree
2 cups heavy cream
2 large eggs
Egg Yolks
1/4 cup packed light brown sugar
Pumpkin Pie Spice
3 tablespoons water
1/2 cup light corn syrup
1 1/2 cups granulated sugar
1 cup milk
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

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How to Make Cracked Caramel Pumpkin Pie

Preheat oven to 350°F (175°C). Fit a 9-inch piecrust into a pie plate. Fold edges under and crimp.
In a medium saucepan over medium-high heat, combine 1 cup of milk, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, and 1/4 teaspoon of ground cinnamon. Cook while stirring constantly, for 10 minutes or until thickened and bubbly.
Remove from heat and stir in 1 (15 ounce) can of pumpkin puree.
Stir in 1 cup of heavy cream, 2 large eggs, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves until completely smooth.
Pour the pumpkin mixture into the prepared piecrust.
Bake on the bottom oven rack for 40 minutes, or until a knife inserted near the center comes out clean.
Let cool completely on a wire rack.
Chill the pie for at least 8 hours, or preferably overnight.
While the pie chills, prepare the caramel: In a small saucepan over medium heat, combine 3 tablespoons of water, 1/2 cup of light corn syrup, and 1 cup of granulated sugar. Cook, without stirring, until a candy thermometer registers 300°F (150°C) – the hard-crack stage.
Carefully pour the hot caramel immediately over the chilled pie, spreading it evenly with a metal spatula. Let stand for 2 hours.
Gently tap the hardened caramel with the back of a spoon to create the signature cracked effect.
In a separate bowl, beat 1 cup of heavy cream with an electric mixer until soft peaks form.
Serve pie slices topped with whipped cream.