Pecan Caramel Pumpkin Pie

I made a few changes to my old pumpkin cheesecake pie, I added caramel and glazed pecans. It turned out amazing and will satisfy everyone who loves pumpkin pie, pecan pie and caramel!
5 from 1 vote
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I just have to share one more recipe before Thanksgiving and I decided that you needed one more pie! I can’t imagine having enough pie ideas…never enough! This is a great twist on a classic pumpkin pie.

Pecan Caramel Pumpkin Cheesecake Pie!

I made a few changes to my old pumpkin cheesecake pie, I added caramel and glazed pecans. It turned out amazing and will satisfy everyone who loves pumpkin pie, pecan pie and caramel!

Pecan Caramel Pumpkin Cheesecake slice on a wood table

I got my family to vote on the pie they wanted for Thanksgiving. Surprisingly, everyone voted something different! I got pecan pie, apple pie, blueberry pie ….and so on.

Finally, I got the same answer from two people…my sister and hubby. (Majority rule.)  They both wanted my pumpkin pie. More specifically, pumpkin cheesecake pie. Since I make it every year, I wanted to make it a little special. I added caramel and glazed pecans.

This pie turned out amazing!

So enough talking…all you want is the recipe anyway, hehe!

view from above of pecan caamel pumpkin cheesecake in brown cake pan on wood table with yellow cloth in background

Pecan Caramel Pumpkin Pie

I made a few changes to my old pumpkin cheesecake pie, I added caramel and glazed pecans. It turned out amazing and will satisfy everyone who loves pumpkin pie, pecan pie and caramel!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting time:: 3 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 480kcal
Author: Lyuba Brooke

Ingredients

  • 1 Deep dish pie shell
  • 2 tbsp caramel
  • 2 cups pumpkin puree
  • 8 oz cream cheese
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp coarse salt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3-4 tbsp caramel for topping
  • 1 cup halved pecans
  • 1 tbsp maple syrup for pecans

Instructions

  • Preheat oven to 350°.
  • Drizzle the 2 Tbsp. of caramel over the pie crust.
  • Beat cream cheese and sugar until smooth (about 2 minutes).
  • Add pumpkin puree and spices, beat until well blended. Scrape sides and bottom of the bowl.
  • Beat in eggs and vanilla extract just until incorporated. Scrape the sides and mix well.
  • Pour filling into the pie shell.
  • Coat the pecans in maple syrup and set aside.
  • Bake the pie for 20 minutes and spread maple coated pecans on top of pie, evenly.
  • Bake for another 30-35 minutes (the center of the pie will be a slightly jiggly but set at edge).
  • Cool pie to room temperature and drizzle remaining caramel over the top.
  • Refrigerate for 2-3 hours before serving.

Nutrition

Calories: 480kcal | Carbohydrates: 50g | Protein: 8g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 313mg | Potassium: 301mg | Fiber: 4g | Sugar: 30g | Vitamin A: 10014IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!

Pecan Caramel Pumpkin Cheesecake Pie slice on a wood cutting board with the rest of the pie in a brown pie pan

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Pecan Caramel Pumpkin Cheesecake Pie in a brown pie pan

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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

5 from 1 vote

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9 Comments

  1. Desiree @ The36thAvenue says:

    5 stars
    Looks amazing! Pinning!

    1. Awe, thank you so much, dear!

  2. Carrie @Frugal Foodie Mama says:

    OMGoodness, Lyuba! This looks crazy amazing! 🙂
    Thank you for sharing at Marvelous Mondays this week- pinned!

  3. Cathy@LemonTreeDwelling says:

    This is such a fun pie! Love the combo of all the different types….and I bet it was amazing!!

  4. Miz Helen says:

    Hope you had a great Thanksgiving and thank you so much for sharing with us at Full Plate Thursday!
    Miz Helen

  5. Yumm!! I swear, you really need to open up a bakery. Where was this at our Thanksgiving table?! Your pictures are amazing.

  6. Trish - Mom On Timeout says:

    Totally gorgeous my friend! Pinned and just shared on Facebook 🙂 Have a wonderful Thanksgiving!

  7. Weird – I’m not real big on sweets & can always skip dessert but after seeing your Pecan Caramel Pumpkin Pie & Chocolate Pumpkin Cheesecake I think I could take a slice of each, skip the turkey & all the rest & be happy! Just make sure there’s a cot nearby & wake me up when it’s time to go. Thanks!

  8. Krista @ Joyful Healthy Eats says:

    Girl! You are killing me with these pies! Its a good thing you can’t gain weight but just looking or I would be in trouble and forced to stop coming here. Luckily, that is not the case so I can gawk away! 🙂 Great recipe, yet again!

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