Best Caramel Crunch Pumpkin Pie Recipes

CARAMEL PECAN CRUNCH PUMPKIN PIE

Caramel Pecan Crunch Pumpkin Pie image

Chilled pumpkin pie layered with yummy caramel and pecans. So simple and always a favorite.

Provided by mistycolleen

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (9 inch) graham cracker crust
¼ cup caramel ice cream topping, or to taste, divided
¾ cup chopped pecans, divided
1 cup pumpkin puree
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant cheesecake pudding mix
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.
Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, and cloves in a large bowl until smooth. Pour over pecans in the pie crust. Smooth whipped topping over the surface with a spatula.
Drizzle remaining 2 tablespoons caramel over whipped topping. Garnish with remaining chopped pecans. Refrigerate until pie is chilled through and firm, at least 1 hour.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 57.3 g, Cholesterol 2.5 mg, Fat 22.1 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 556.2 mg, Sugar 34 g

CARAMEL-CRUNCH PUMPKIN PIE

Caramel-Crunch Pumpkin Pie image

Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3/4 cup packed brown sugar, divided
1/2 cup finely chopped walnuts
2 tablespoons butter, melted
1 unbaked pastry shell (9 inches)
3 eggs
1 cup canned pumpkin
1 teaspoon rum extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1-1/2 cups heavy whipping cream
Whipped cream and additional chopped walnuts, optional

Steps:

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream. , Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. , Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.

Nutrition Facts : Calories 466 calories, Fat 33g fat (16g saturated fat), Cholesterol 153mg cholesterol, Sodium 327mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

CARAMEL-CRUNCH PUMPKIN PIE

Caramel-Crunch Pumpkin Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

Ingredients

3/4 cup(s) packed brown sugar, divided
1/2 cup(s) finely chopped walnuts
2 tablespoon(s) butter, melted
1 - unbaked pastry shell (9 inches)
3 - eggs
1 cup(s) canned pumpkin
1 teaspoon(s) rum extract
3/4 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground mace
1/4 teaspoon(s) ground ginger
1 1/2 cup(s) heavy whipping cream
- whipped cream and additional chopped walnuts, optional

Steps:

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.
Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.