I admit it — I hate pumpkin pie. When surveying my family for what desserts to serve at Thanksgiving, the overwhelming response was “pumpkin pie.” I wasn’t excited to make one and I was even less excited to eat it. I decided I would change the traditional pumpkin pie recipe into something tastier and more interesting that I would actually want to eat.
Everyone raved about this pumpkin pie – it has some exciting flavors, the texture is more appealing (to me) than traditional pumpkin pie and it just tastes better! This pie went very quickly after Thanksgiving and I will definitely make it again for future holidays.
Note: To save time, you may want to use a store-bought caramel sauce in lieu of making your own caramel sauce. This will save you a great deal of time when preparing the pie.
Outrageous Pumpkin Pie
Print recipe
| Serves: | 10 |
| Prep time: | 20 minutes |
| Cook time: | 50 minutes |
| Total time: | 1 hours, 10 minutes |
| Allergy: | Egg, Milk, Tree Nuts, Wheat |
| Dietary: | Vegetarian |
| Meal type: | Dessert |
| Misc: | Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Region: | Worldwide |
Ingredients
Filling
- 1/4 teaspoon Cloves, ground
- 1/4 teaspoon Pepper, ground
- 1.5 cups Half and Half
- 1 can Canned Pumpkin Puree (Don't buy pumpkin pie filling -- it's pre-seasoned.)
- 2 Eggs
- 3/4 cups Brown Sugar
- 1 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Ginger, ground
Crust
- 1 cup Pecan Pieces, frozen
- 6 tablespoons Butter, melted
- 1 1/4 cup Graham Cracker Crumbs
- 1/2 teaspoon Salt
- 2 tablespoons Brown Sugar
Caramel Sauce
- 1/2 cup Caramel Sauce (You can use prepared caramel sauce or make your own -- either works well in this recipe.)
Directions
| Step 1 | |
| Preheat your oven to 350 F. | |
| Step 2 | |
| Combine the graham cracker crumbs, frozen pecan pieces, butter, salt and brown sugar together in a large bowl and mix until it is all combined. Pour the mixture into the pie pan and press it down to spread the mixture out. Work the mixture up the sides of the pie pan and try to flatten out the crust so it is even on the bottom and sides. | |
| Step 3 | |
| Place the pie pan in the refrigerator for about 30 minutes to chill before baking. | |
| Step 4 | |
| Place the sugar, pumpkin pie spice, ground ginger, ground cloves, eggs, canned pumpkin, half and half and pepper in a bowl. Blend the mixture until it is uniform and all of the ingredients are incorporated. | |
| Step 5 | |
| Remove the pie pan from the refrigerator and spread the caramel sauce on the bottom of the pie plate. | |
| Step 6 | |
| Pour the filling mixture over the caramel sauce. Place the pie pan in the oven to cook for about 45-55 minutes. | |
