Description
This dessert features a buttery graham cracker crust filled with a thick, homemade salted caramel sauce. The contrast between the crunchy base and the smooth, chewy filling makes it a crowd-pleaser.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tablespoons unsalted butter (cubed)
- 1 teaspoon sea salt (plus extra for topping)
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pure pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 pre-baked 9-inch chocolate or graham cracker crust
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1 pinch salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 pre-baked 9-inch chocolate cookie crust
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 cup store-bought or homemade salted caramel sauce
- 1 cup roasted salted peanuts (roughly chopped)
- Whipped cream for topping (optional)
- 1 pre-baked 9-inch pie crust
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold eggnog
- 1 cup heavy whipping cream
- 1 teaspoon rum extract
- Ground nutmeg for garnish
- 1 pre-baked 9-inch graham cracker crust
- 1 box (3 oz) lemon gelatin
- 1 cup boiling water
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 teaspoon pumpkin pie spice
- Whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C); mix graham cracker crumbs with melted butter and press into a 9-inch dish; bake for 8 minutes and cool completely. In a saucepan over medium heat, melt sugar until deep amber, then slowly whisk in heavy cream, cubed butter, sea salt, and vanilla until smooth. Pour warm caramel into the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight until firm before sprinkling with extra sea salt.
- Preheat oven to 425°F (220°C); place unbaked crust in a 9-inch plate and prick bottom with a fork. Whisk pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt in a bowl; add eggs one at a time, then stir in evaporated milk until smooth. Pour filling into crust, place on a baking sheet, and bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 40 to 50 minutes until center has a slight wobble but is not liquid. Cool completely on a wire rack and refrigerate for at least 2 hours.
- In a saucepan, whisk milk, sugar, cocoa powder, cornstarch, and salt; cook over medium heat stirring constantly until thickened and bubbling. Remove from heat and stir in butter and vanilla until melted. Pour filling into pre-baked crust, cover directly with plastic wrap, and refrigerate for at least 3 hours. Whip heavy cream and powdered sugar until stiff peaks form, then spread over the chilled pie just before serving.
- Combine chocolate chips and heavy cream in a microwave-safe bowl; microwave in 30-second intervals stirring between each until smooth. Pour half the ganache into the crust and spread evenly, then drizzle with half the caramel sauce and scatter half the chopped peanuts. Repeat layers with remaining ganache, caramel, and peanuts. Refrigerate for at least 2 hours to set, then top with whipped cream and extra peanuts before serving.
- Whisk instant vanilla pudding mix with cold eggnog in a large bowl until thickened, about 2 minutes. In a separate bowl, whip heavy cream and rum extract until soft peaks form. Gently fold whipped cream into the pudding mixture until combined and airy. Pour into the pre-baked crust, smooth the top, and refrigerate for at least 3 hours. Dust with ground nutmeg before serving.
- Dissolve lemon gelatin in boiling water, stirring until fully dissolved. Combine with pumpkin puree and evaporated milk, then pour into the pre-baked crust and refrigerate until set.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Best served chilled after the caramel has fully set, making it an excellent make-ahead option for dinner parties.