Pumpkin Pie with Graham Cracker Crust and Caramel Topping
This pie combines a smooth, warmly spiced pumpkin filling with a crunchy graham cracker crust that needs no rolling. A quick homemade caramel sauce poured over the chilled pie adds a buttery, slightly salty finish. It is a lovely make-ahead dessert for Thanksgiving and fall gatherings.
Preparation Steps
Heat the oven to 350°F (175°C). Stir the graham cracker crumbs, sugar and melted butter together until the mixture looks like damp sand.
Press the crumbs firmly over the bottom and up the sides of a 9-inch (23 cm) pie dish. Bake for 8 to 10 minutes, then let it cool while you make the filling.
Whisk the pumpkin, brown sugar, eggs, cream, milk, spices and salt in a large bowl until completely smooth. Pour into the crust.
Bake for 45 to 50 minutes, until the edges are set and the center still wobbles slightly when you nudge the dish. Cool to room temperature, then refrigerate for at least 2 hours.
For the caramel, heat the sugar in a heavy saucepan over medium heat, stirring, until it melts into an amber liquid. Stir in the butter until combined.
Pour in the cream slowly, standing back as it will bubble up, then add the salt and simmer for 2 to 3 minutes until slightly thickened. Let it cool until warm but pourable.
Drizzle the caramel over the chilled pie or over each slice just before serving.
Tips & Variations
- If the crust edges brown too quickly, cover them with a ring of foil for the rest of the baking time.
- Use a ready-made graham cracker crust or gingersnap crumbs for a spicier base.
- Cover and refrigerate the pie for up to 3 days. Store extra caramel in a jar in the fridge and warm it gently to loosen.
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