A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.

About This Recipe:

Salted Caramel Pumpkin Pie with Pretzel Crust takes the familiar comfort of a classic pumpkin pie and gives it a modern, slightly playful twist. The salty crunch of the pretzel crust contrasts beautifully with the silky, spiced filling, while a drizzle of homemade salted caramel brings everything together. It is rich without being heavy and has just the right balance of sweet, salty, and buttery. The recipe is reliable for holidays or special dinners, yet simple enough for a weekend project. Each element can be made ahead, making it a stress-free dessert that feels both cozy and elevated.

Watch Me Make This Recipe (on Instagram):

View this post on Instagram

A post shared by Carmen Crow (@carmeninthegarden)

Watch Me Make This Recipe (on TikTok):

@carmeninthegarden Salted Caramel Pumpkin Pie with Pretzel Crust. This might just be my dream dessert 🎃 #pumpkinpie #dessert #thanksgiving ♬ Falling Leaves – Glenn Miller & His Orchestra

Make-Ahead & Storage

Crust: Bake and store at room temperature (tightly wrapped) up to 2 days ahead.
Filling: Mix up to 1 day in advance and refrigerate until ready to bake.
Pie: Can be baked and chilled (without caramel) up to 2 days ahead. Add caramel before serving.
Caramel: Keeps in the fridge for 2 weeks. Rewarm before drizzling.
Leftovers: Store covered in the fridge for up to 4 days.

Caramel Tips

The type of sugar you use can subtly change both the flavor and appearance of your caramel. Regular white granulated sugar melts cleanly and evenly, giving a bright amber color and classic caramel flavor. Organic or unrefined cane sugar has a light golden tint and a hint of natural molasses, which adds deeper toffee notes and a slightly different hue. Both work beautifully here. Just know that organic sugar may take a little longer to dissolve, can be harder to know when it has achieved “true amber.”

Swirl, don’t stir: once the sugar dissolves, swirling prevents crystallization.
Use a light-colored pan so you can watch the color change.
Let your cream come to room temperature before adding to avoid seizing.
Pull from heat early: caramel continues to darken off the stove.

FAQ

Why did my caramel crystallize?
Sugar can seize if stirred or if granules cling to the sides. Wipe down the pan sides with a wet brush or add a splash more water early on.

Can I use a store-bought crust?
Sure, but the salty-sweet pretzel crust makes this pie stand out and balances the sweetness of the filling and caramel.

How To Make This Recipe:

Dessert

Salted Caramel Pumpkin Pie with Pretzel Crust

Ingredients

Pretzel Crust

1 1/2 cups finely ground pretzel crumbs (about 4 cups whole pretzels before processing)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Pumpkin Filling

1 can (15 oz) pumpkin purée
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 cup heavy cream

Salted Caramel

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/4 cup unsalted butter, cubed
1 teaspoon sea salt, plus more for garnish

Instructions

Preheat the oven to 350°F (175°C).
Pulse pretzels in a food processor until finely ground. Transfer to a bowl, add sugar and melted butter, and stir until evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 10–12 minutes, until lightly golden and fragrant.
- Cool the crust on a wire rack for at least 20–30 minutes before adding the filling. This helps the crust stay crisp once filled.
In a large bowl, whisk together pumpkin purée, sugar, cinnamon, nutmeg, ginger, and salt until smooth. Whisk in the eggs one at a time, then stir in the heavy cream until fully combined.
Pour the pumpkin filling into the cooled crust and smooth the top.
Bake for 60–70 minutes, checking at 50 minutes. The pie is ready when the edges are set and the center jiggles slightly.
Cool completely on a wire rack for 2–3 hours. Once at room temperature, cover loosely and refrigerate for at least 2 hours (or overnight) to fully set.

Make the Salted Caramel Sauce

In a light-colored saucepan over medium heat, combine sugar and water. Cook without stirring, swirling occasionally, until the mixture turns deep amber, about 8–10 minutes.
Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Add butter and salt, whisking until smooth.
Transfer to a heatproof jar and cool to room temperature. The sauce will thicken as it cools.
- If using organic sugar: expect a deeper color and subtle molasses flavor. It may take slightly longer to dissolve — add 1 extra tablespoon of water if needed and cook over medium heat instead of medium-high.
Store at room temperature for up to 1 day, or refrigerate for up to 2 weeks. Rewarm gently before using.

Finish the Pie

Wait until the pie is fully cooled and slightly chilled before adding caramel. Otherwise, it will slide off or soak into the filling.
When ready to serve, reheat the caramel gently (10–15 seconds in the microwave or in a warm-water bath) until pourable but not hot.
Drizzle evenly over the pie and sprinkle with a pinch of flaky sea salt.
Serve chilled or just slightly cool with vanilla ice cream or whipped cream.

dig a little deeper

Salted Caramel Pumpkin Pie with Pretzel Crust

About This Recipe:

Jump to:

Watch Me Make This Recipe (on Instagram):