Salted Caramel Pumpkin Pie: A Decadent Fall Treat

Indulge in the sweet and savory flavors of salted caramel pumpkin pie, a delightful dessert perfect for the fall season. This luscious treat combines the comforting warmth of pumpkin with the rich sweetness of salted caramel, creating an irresistible culinary experience.

Ingredients:

For the Crust:

* 1 1/2 cups graham cracker crumbs
* 1/4 cup melted butter
* 2 tablespoons sugar

For the Pumpkin Filling:

* 1 (15-ounce) can pumpkin puree
* 1 (12-ounce) can evaporated milk
* 1 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1/8 teaspoon salt
* 2 large eggs

For the Salted Caramel Sauce:

* 1 cup granulated sugar
* 1/4 cup water
* 1/2 cup heavy cream
* 1/2 teaspoon salt
* 2 tablespoons unsalted butter, cut into pieces

Instructions:

1. Make the Crust: Preheat oven to 375°F (190°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch pie plate. Bake for 10-12 minutes, or until golden brown. Let cool completely.

2. Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, cinnamon, nutmeg, ginger, salt, and eggs. Pour filling into cooled pie crust.

3. Bake the Pie: Bake pie for 45-55 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let cool completely before topping with salted caramel sauce.

4. Make the Salted Caramel Sauce: In a small saucepan, combine granulated sugar and water. Cook over medium heat, stirring frequently, until sugar dissolves and mixture turns a deep amber color. Remove from heat and carefully whisk in heavy cream and salt. Return to heat and simmer for 1 minute, or until sauce thickens slightly. Remove from heat and stir in butter.

5. Assemble the Pie: Pour salted caramel sauce over cooled pumpkin pie. Let stand for at least 30 minutes before serving.

Tips:

* For a deeper salted caramel flavor, use brown sugar instead of granulated sugar in the sauce.
* To make the pie ahead of time, bake and cool completely, then wrap and refrigerate for up to 3 days. Top with salted caramel sauce before serving.
* Serve salted caramel pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.