Pumpkin Caramel Pie

Pumpkin Pie with Salted Caramel


5 from 1 vote
Pumpkin Caramel Pie
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Pumpkin Pie with Salted Caramel

Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 8
Calories: 316kcal


  • 1 teaspoon vegetable oil
  • 1 gluten-free pie crust unbaked
  • 2 large eggs
  • cup unsalted butter cubed
  • ½ cup sugar
  • 1 can pure pumpkin puree
  • 1 can unsweetened condensed milk
  • 2 tablespoons potato starch
  • Zest of 1 orange
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • ½ cup prepared salted caramel sauce
  • 1 cup whipped cream optional


  • Preheat the oven to 375°F. Lightly brush a 9-inch pie pan with vegetable oil and line it with the pie crust.
  • In a large bowl, whisk the eggs with butter and sugar. Add the pumpkin, milk, potato starch, orange zest, cinnamon, and vanilla. Whisk to combine. Pour the filling into the pie crust.
  • Place in the oven and bake for 55 minutes. If the top of the crust becomes too dark, cover the edges with a thin strip of aluminum foil.
  • Remove from the oven and allow the pie to cool for at least 2-3 hours before serving. Top with salted caramel sauce and whipped cream, if desired.


Nutrition Facts
Pumpkin Pie with Salted Caramel
Amount Per Serving
Calories 316 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 67mg22%
Sodium 170mg7%
Potassium 82mg2%
Carbohydrates 36g12%
Sugar 13g14%
Protein 3g6%
Vitamin A 380IU8%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Caramel Natalia Mantur Pie Pumpkin Salted Caramel
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