Caramel Cream Pumpkin Pie


This layered pumpkin pie recipe is double the deliciousness thanks to two distinct, creamy layers.

Caramel Cream Pumpkin Pie
Photo: Constatine Poulos
Prep Time:
1 hrs 45 mins
Bake Time:
30 mins
Chill Time:
6 hrs 50 mins
Total Time:
1 hrs 45 mins


  • 1 Recipe Piecrust

  • 1 cup granulated sugar

  • cup water

  • 1 teaspoon lemon juice

  • 2 cup half-and-half (or 1 cup whipping cream and 1 cup whole milk)

  • cup packed dark brown sugar

  • 8 egg yolks (keep the egg whites for the topping)

  • ¼ cup cornstarch

  • 1 teaspoon vanilla bean paste (can substitute pure vanilla extract)

  • ½ teaspoon salt

  • 4 teaspoon unflavored gelatin

  • cup water

  • 1 cup pumpkin puree or canned pumpkin (room temperature)

  • 6 drops orange food coloring (optional)

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • ½ cup whipping cream

Meringue topping:

  • 8 egg whites

  • 1 ⅔ cup sugar

  • Pinch salt


  • 2 cup cold all-purpose flour

  • 1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)

  • 1 teaspoon lemon juice


  1. Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to form 1 large ball; wrap and refrigerate 30 minutes. Reserve remaining ball for another use.

  2. For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm.

  3. In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 tsp. salt until well combined. While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined. Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely to avoid forming a skin. Refrigerate at least 2 hours.

  4. Preheat oven to 375°F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate. Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

  5. Line dough with parchment; fill with dried beans or pie weights to the top. Bake 15 minutes. Remove parchment and weights; bake 15 minutes more or until lightly golden. Cool on wire rack. Once cool, spread half the caramel mixture in an even layer onto prepared crust.

  6. In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1-1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring, if desired, and remaining half of the caramel cream.

  7. In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours. Top with Meringue Topping.

Meringue Topping

  1. In a large glass bowl combine egg whites, 1-2/3 cups sugar, and a pinch salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160°F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.


  1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.


Remaining portion of dough can be rolled, sprinkled with a sugar/cinnamon mixture and baked as a pastry treat or sprinkled with cheese and baked as an appetizer.

Pie Crust:

For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

Nutrition Facts (per serving)

586 Calories
26g Fat
80g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 586
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 216mg 72%
Sodium 374mg 16%
Total Carbohydrate 80g 29%
Total Sugars 60g
Protein 10g
Vitamin C 1.8mg 9%
Calcium 101mg 8%
Iron 2mg 11%
Potassium 210mg 4%
Fatty acids, total trans 1g
Folate, total 56.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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