Pumpkin Pie with Salted Caramel Whipped Cream
Impress your guests this holiday season with this scrumptious homemade pumpkin pie. The filling is rich, creamy, and perfectly spiced. The crust is tender and flaky, and it’s topped with a delicious salted caramel whipped cream that is to die for!
Why this recipe is so great:
- Minimal ingredients – This pumpkin pie recipe is made from scratch with very minimal ingredients. The pie crust is only 4 ingredients, the filling is only 5 ingredients, and even the whipped cream topping is only 3 ingredients. Homemade doesn’t get any simpler than that.
- Easy to make – Not only is it minimalist, but it’s also incredibly easy to make. The crust is just mix and roll. It’s all made by hand and there is no chilling or blind baking required. Both the filling and whipped topping is made by mixing everything together in one bowl.
- BEST pumpkin pie you’ll ever eat – Even though this recipe is easy, it does not sacrifice on taste. The crust is light and flaky. The filling is thick and creamy with a sweet pumpkin flavor. There is a beautiful aroma of cinnamon, nutmeg, and cloves in every bite. The topping is airy and fluffy with warm notes of toffee, and a hint of salt to awaken all your taste buds.
Ingredients you’ll need:
- AP flour
- pumpkin pie spice and salt
- vegetable oil
- milk and whipping cream
- canned pumpkin puree
- egg
- sweetened condensed milk
- caramel sauce (homemade or store-bought)
How to make pumpkin pie:
(the ingredient amounts are listed in the printable recipe card further below)
Crust – Toss together the flour and salt. Make a well in the center. Add the vegetable oil and milk. Stir together until the dough forms and knead into a ball on a sheet of wax paper. Place another sheet of wax paper on top and roll it out into a large circle about 11-12″ in diameter. Use the bottom sheet of wax paper to lift it and flip it onto a 9″ pie plate. Crimp the edges and set aside. Filling – In a large bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared pie crust. Bake at 425F for 15 minutes, then reduce the oven temp to 375F and continue baking for another 30 minutes.
FAQ:
Does pumpkin pie need to be refrigerated?
Yes, because of the high egg and milk content in the filling, pumpkin pie does need to be refrigerated.
Can you freeze pumpkin pie?
Yes, you can. Tightly wrap the completely cooled pie in a double layer of saran wrap, then wrap it in another layer of aluminum foil or place in a freezer-safe ziplock bag. Store in the freezer for up to a month.
What is in pumpkin pie spice?
Pumpkin pie spice (aka pumpkin spice) is an American spice mix commonly used as a flavoring for pumpkin pie and other pumpkin desserts and drinks, but it does not include pumpkin as an ingredient. To find out more about pumpkin spice and how to make your own, see my Homemade Pumpkin Spice.
How long does pumpkin pie last in the fridge?
Pumpkin pie can last up to 4 days in the fridge if properly stored, tightly covered in plastic wrap or in an airtight container.
Is pumpkin pie healthy?
It can be depending on the recipe. Pumpkin itself is full of fiber and vitamins. However when it’s used in a dessert, there are typically added sugars and fats.
You might also like:
- Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Chocolate Chip Muffins
- Double Glazed Pumpkin Scones
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Spice Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
Pumpkin Pie with Salted Caramel Whipped Cream
Ingredients
Crust
- 2 cups (250g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1/4 cup (60ml) milk, (any kind)
Filling
- 15 oz (1 can) pure pumpkin puree
- 2 large eggs
- 14 oz (1 can) sweetened condensed milk
- 2 tsp pumpkin spice, (or 1 tsp cinnamon, 1/2 tsp nutmeg & 1/2 tsp cloves)
- 1/2 tsp salt
Topping
- 1 cup (250ml) whipping cream
- 1/4 cup (60ml) caramel sauce, (store-bought or homemade)
- generous pinch of salt
Instructions
- Preheat oven to 425F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.
- Sift the flour twice, then whisk in the salt and create a well in the center.2 cups (250g) all-purpose flour, 1/2 tsp salt
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.1/2 cup (125ml) vegetable oil, 1/4 cup (60ml) milk
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter. It should overhang your pie plate about 1 cm.
- Fit the dough onto your pie plate. Fold the excess pastry underneath and crimp the edges.
- Whisk together all the filling ingredients and pour over the crust.15 oz (1 can) pure pumpkin puree, 2 large eggs, 14 oz (1 can) sweetened condensed milk, 2 tsp pumpkin spice, 1/2 tsp salt
- Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes or until the center is almost set. Cover with foil if the crust starts to brown too quickly. I covered mine during the last 15 minutes.
To prepare the topping
- Beat the whipping cream until medium peaks form. Add the caramel and salt and beat again until med-stiff peaks. Spread on top of pie just before serving.1 cup (250ml) whipping cream, 1/4 cup (60ml) caramel sauce, generous pinch of salt
I’m so happy that I found your recipe. So many oil crusts are available but your recipe is the only one measured by weight. I finally made a great pie crust! Thank you!!!
I’m so glad to hear! You’re very welcome and enjoy the pie:)
Hi! With what can I substitute condensed milk?
Can I omit the caramel sauce and keep the whipped cream plain?
Thanks!
Yes, you can omit the caramel in the whipped cream and add 2 tbsp of granulated sugar or powdered sugar instead. As for the condensed milk, that’s a little trickier. You can heat up 1 cup of evaporated milk or half and half along with 3/4 cups sugar until dissolved and let cool before using, but it’s still not going to be as thick and the filling will take longer to bake.
This pumpkin pie with its’ salted caramel whip is out of this world!!!!!
LOVE LOVE IT!!!!! I buy the pie pumpkins —bake in microwave—-and use the beautiful pulp for my puree as well as making my own pie spice. I do not use a pie crust I simply pour the pumpkin mixture right into the lightly sprayed pie dish .I also love the fact that there is no added sugars in this recipe.
Thank you for sharing and you and your family have a wonderful Thanksgiving!
Yvonne
You’re very welcome and thank you for your rave review, Yvonne! Happy Thanksgiving to you and your family as well:)
You had me at Salted Caramel whipped cream!
Thank you, Jennifer!
I tried out this recipe a few days ago and it turned out perfectly thanks to your amazing instructions! I shared it with my family and they loved it so thank you for sharing 🙂
You’re very welcome and thank you for your kind words!
I have used your recipe a number of times and it always comes out great! I live in Australia, and they call butternut squash , “pumpkin”. I use roasted butternut pumpkin to make the puree, since I don’t find the canned pumpkin here. I’ve also had to make my own pumpkin pie spice! But this pie is so easy and tastes like home. Thank you.
You’re very welcome Linda and thank you for your feedback. I bet yours tastes even better with the homemade roasted pumpkin – yum! Have a great week:)
Do you pre-bake the crust for this prior to putting in the filling? I don’t like a soggy crust. Thanks!
Hi Lori,
You don’t have to pre-bake the pie crust prior to adding the filling for this recipe. Baking the pie in the lower third of the oven will help crisp up the bottom part of the crust. Let me know if you have any further questions. Enjoy and have a lovely week:)
Thanks for your quick reply! Very helpful!
Lily, this looks delish and so perfectly easy! But the caramel whipped cream stole the show for me! I’m gonna have to steal that idea, lol! Genius!!
Mollie
I know this might seem like a dumb question….but how did you do the pumpkin puree?
It’s not a dumb question at all. I used store-bought canned pure pumpkin puree, so not the pumpkin pie filling with all the sugar and spice already in it. Libby’s is probably the most popular brand in the US and ED Smith in Canada. Feel free to email me back if you have any further questions:)
thank you so much!! I can’t wait to make this recipe 🙂
I can’t believe it’s that time of year already! Pumpkin Pie is one of the best things about fall and yours looks amazingly yummy!
Thanks Colleen and nice to meet you:)
I just love a good pumpkin pie Lily and this one looks amazing!
I am such a sucker for pumpkin pie! The idea of adding salted caramel whipped cream to pumpkin pie is blowing my mind. Thank you for bringing this creative and delicious pie to Fiesta Friday!
You’re welcome and nice to meet you:)
I love pumpkin pie and especially love the salted caramel whipped cream. That’s going to be on my holiday list 🙂
Thanks for stopping by Judi:)
I can’t resist pumpkin pie and this one definitely takes the cake! Omg looks amazing. Loved the video too, btw! 🙂
Thanks Justine. Enjoy and have a great week:)