Chocolate Salted Caramel Pumpkin Cream Pie
Is your mouth watering yet?
If you’re looking for something a little different to serve this Thanksgiving we have a suggestion – why not try a Chocolate Salted Caramel Pumpkin Cream Pie? It’s not difficult to make, and as you can see, you can let the kids get in on decorating the finished pie!
Here’s what you’ll need:
- 24 squares chocolate graham crackers, crushed (1-1/2 cups) – for a different taste regular or cinnamon graham crackers can be substituted.
- 1 large egg white, plus 3 whole eggs
- 2 3/4 cups heavy cream
- 5 tablespoons unsalted butter, melted
- 1 15 ounce can pure pumpkin puree
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 30 caramel candies
- 1 ounce bittersweet chocolate, for grating
- Pumpkin candies and other toppings
How To Do It:
Begin by preheating your oven to 350 degrees.
Prepare Chocolate Salted Caramel Pumpkin Cream Pie Shell:
Combine the graham cracker crumbs and melted butter in a small mixing bowl. The mixture should be pressed into the bottom and sides of a 9-inch pie pan. Place pan in freezer to set (about 15 minutes). Beat egg white with fork then brush on pie shell. Bake shell for 10 minutes. Allow to cool.
Chocolate Salted Caramel Pumpkin Cream Pie Filling:
In a large bowl combine the 3 eggs, 1 cup heavy cream, pumpkin puree, brown sugar, pumpkin pie spice and salt. Pour mixture into the prepared pie shell and bake for 40 – 45 minutes. Let cool for 15 – 20 minutes then refrigerate for 3 – 12 hours.
The real ‘work’ is now over. This is the time that you can enjoy with your family or spend preparing other delicious treats.
Chocolate Salted Caramel Pumpkin Cream Pie Topping:
When you’re ready to continue it’s time to create a delicious and inviting topping. Begin by melting the caramels with a ½ cup cream in the microwave on high power (this will take about 1 ½ minutes). Stir the mixture until it’s smooth, then set aside to cool.
Use your electric mixer to whip the remaining heavy cream until soft peaks form. Then drizzle in the caramel mix and beat until well blended. Spoon the luscious caramel whipped topping over the pumpkin filling and refrigerate until thoroughly chilled. The chocolate should be coarsely grated over top of the pie before serving.
Special Notes:
This pie can be made up to one day before serving.
The top of the pie can be decorated with crushed nuts, pumpkin candies, sprinkles, and other treats – kids can get in on the fun of the final decorating!
This pie can be as much fun to make as it is to eat!
Debbie Allen writes about a variety of topics but her favorite things include holiday traditions like delicious foods at Thanksgiving and letters from Santa at Christmas.
