Back to Caramel-Crunch Pumpkin Pie

Print Options


Card Sizes

Caramel-Crunch Pumpkin Pie Recipe

Caramel-Crunch Pumpkin Pie Recipe

Mom's extra-special holiday pie is both creamy and crunchy, thanks to the addition of whipping cream and chopped walnuts.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD:8 servings


  • 3/4 cup packed brown sugar, divided
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons butter, melted
  • 1 unbaked pastry shell (9 inches)
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon rum extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground ginger
  • 1-1/2 cups heavy whipping cream
  • Whipped cream and additional chopped walnuts, optional


  • 1. In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.
  • 2. Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
  • 3. Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts

1 piece: 466 calories, 33g fat (16g saturated fat), 153mg cholesterol, 327mg sodium, 38g carbohydrate (24g sugars, 2g fiber), 7g protein.

Reviews for Caramel-Crunch Pumpkin Pie

Sort By :

Average Rating
heathersdvm User ID: 6859392 238235
Reviewed Nov. 27, 2015

"Tastes more like egg nog than pumpkin pie otherwise very good. I think a thicker layer of the caramel crunch would be better too."

raphsmom User ID: 5167157 70571
Reviewed May. 20, 2010

"I have made this recipe for a couple of years now, every Christmas and one Thanksgiving. It is the BEST pumpkin pie I have ever had. Thank you. I will use this one for many years to come."

Loading Image