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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

 

  1. Preheat the oven to 350°F (175°C).

  2. Pulse pretzels in a food processor until finely ground. Transfer to a bowl, add sugar and melted butter, and stir until evenly coated.

  3. 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.

  4. 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.

  5. Pour the pumpkin filling into the cooled crust and smooth the top.

  6. Bake for 60–70 minutes, checking at 50 minutes. The pie is ready when the edges are set and the center jiggles slightly.

  7. 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

  1. 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.

  2. Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Add butter and salt, whisking until smooth.

  3. 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.

  4. 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.

Find it online: https://carmen.mtt-staging.com/salted-caramel-pumpkin-pie-with-pretzel-crust/