Pumpkin Pie with Salted Caramel
Published Oct 31, 2019
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Pumpkin Pie with Salted Caramel
Ingredients
- 1 teaspoon vegetable oil
- 1 gluten-free pie crust, unbaked
- 2 large eggs
- ⅓ 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
Instructions
- 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
Calories: 316kcalCarbohydrates: 36gProtein: 3gFat: 17gSaturated Fat: 8gCholesterol: 67mgSodium: 170mgPotassium: 82mgSugar: 13gVitamin A: 380IUCalcium: 30mgIron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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