Pecan Caramel Pumpkin Pie {Guest Post}

This Pecan Caramel Pumpkin pie recipe has a delicate blend of spice and a balanced texture that tastes so good.  It’s the perfect pie for a holiday dessert!

2 eggs slightly beaten
15 ounces of organic pumpkin
1/2 cup California pecans
1/4 cup organic light cream
3/4 cup granulated sugar
1 tablespoon all-purpose organic flour
1/2 cup raw brown sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground Jamaican pepper
1/4 teaspoon ground cinnamon
2 tablespoons softened sea salt butter
1 pie crust from your own recipe

Line a standard 9 inch pan with the pastry for the pie crust.
Trim and crimp the pastry along the edge of the pan.

In a mixing bowl, stir together the pumpkin, cream, and eggs first. After stirring these ingredients together begin to add and stir in the flour, granulated sugar, lemon, salt, vanilla, Jamaican pepper, nutmeg and cinnamon.

Empty the mix into the pie pan that has been lined with the pastry.

Cover the edges of the pie with aluminum foil.

Bake for 25 minutes at 350 degrees.

While that is baking, stir together in a separate bowl the brown sugar, butter and pecans. Take off the aluminum foil from the pie and sprinkle the new mixture across the top of the pie.

Bake for an additional 20 -25 minutes.

Test at 20 minutes with a toothpick in the center, if it comes out clean it is good to take out of the oven. The top should be bubbling and appear golden.

Let the pie cool on a rack to settle for an additional 10 minutes.

Richie Coffman is a blogger on the front range of Colorado and gets his inspiration from his local bake shop Indulge Bakery.

About the Author

"Hi I'm Anna! Welcome to Ask Anna where I love to answer your household questions! I have always loved to clean, organize and decorate and this blog is a fun way for me to help you love it too! I am a busy mom of a beautiful little girl and I'm married to the love of my life. Together we fill our days with projects , laughter and love. I serve an incredible God and overall I'd say I'm truly blessed!"

Like What You Read Here?
Stay Connected
Don't Miss A Minute of Ask Anna Moseley!

And Follow Us

Leave a Comment



  1. Looks delish! I’m pinning for Thanksgiving!

  2. Oh my goodness! This looks amazing! Jamaican Pepper? I’ll bet that adds a nice little kick. I’m going to laok for it. Thanks for sharing. I am visiting from TatorTots & Jello link party. :-)

  3. This sounds delicious!! Pinned it!!

  4. this looks yummers!!!!!

  5. Looks awesome! I hate the pie part of Pecan Pie, but love the topping…and I love Pumpkin Pie, so this sounds like the best of both worlds!

    I was wondering if you think I could bake this in ramekins instead of pie crust? Or even just in a pie tin without the crust?


  6. Finally, a pie recipe that will make both pumpkin and pecan pie lovers happy. Looks awesome!