# Components:
→ Pie Crust
01 - 1 pie crust, store-bought or homemade
→ Filling
02 - 1 1/2 cups pumpkin puree
03 - 3/4 cup heavy cream
04 - 1/2 cup packed brown sugar
05 - 1/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon vanilla extract
→ Topping
12 - 1 1/2 cups pecans, chopped
13 - 1/2 cup unsalted butter
14 - 1/2 cup brown sugar
15 - 1/4 cup heavy cream
16 - 1/2 teaspoon vanilla extract
17 - 1/4 teaspoon sea salt
# Directions:
01 - Preheat the oven to 375°F (190°C). Line a pie dish with the crust and press gently into the bottom and sides. Prick the base with a fork and bake for 10 minutes. Remove and let cool slightly.
02 - In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until fully combined and smooth.
03 - Pour the pumpkin mixture into the partially baked crust. Level the top with a spatula and bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. Let cool completely at room temperature.
04 - While the pie cools, melt butter in a medium saucepan over medium heat. Add brown sugar and cook 2-3 minutes, stirring until dissolved and mixture bubbles.
05 - Add heavy cream to the saucepan, stirring continuously until caramel thickens slightly, about 2-3 minutes. Remove from heat and mix in vanilla extract and sea salt. Allow to cool for several minutes.
06 - After the pie has cooled, pour caramel sauce evenly over the top. Sprinkle chopped pecans over the caramel and gently press them in.
07 - Refrigerate the pie for at least 2 hours until the caramel is set. Serve chilled.
