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Pumpkin Caramel Pie
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5 from 1 vote

Pumpkin Pie with Salted Caramel

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

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
US Customary - Metric

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: 316kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 170mg | Potassium: 82mg | Sugar: 13g | Vitamin A: 380IU | Calcium: 30mg | Iron: 0.9mg