Sour Cream Swirled Caramel Pumpkin Pie Recipe

Name: Sour Cream Swirled Caramel Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PIE:; 1 cup Heavy Whipping Cream; 1/2 cups Purchased Caramel Sauce; 1-1/2 cup Pumpkin Puree Or 15 Oz Can Pumpkin; 1/4 cups Packed Dark Brown Sugar; 1-1/2 teaspoon Ground Cinnamon; 3/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Salt; 2 whole Eggs; 3 Tablespoons Sour Cream, Whipped And Room Temperature; 1 whole Favorite Pie Crust, Pre-baked; FOR THE TOPPING:; 3/4 cups Heavy Whipping Cream; 1/4 cups Sour Cream; 1 Tablespoon Sugar; 1/4 cups Purchased Caramel Sauce

Servings: persons

FOR THE PIE:
1 cup Heavy Whipping Cream
1/2 cups Purchased Caramel Sauce
1-1/2 cup Pumpkin Puree Or 15 Oz Can Pumpkin
1/4 cups Packed Dark Brown Sugar
1-1/2 teaspoon Ground Cinnamon
3/4 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Salt
2 whole Eggs
3 Tablespoons Sour Cream, Whipped And Room Temperature
1 whole Favorite Pie Crust, Pre-baked
FOR THE TOPPING:
3/4 cups Heavy Whipping Cream
1/4 cups Sour Cream
1 Tablespoon Sugar
1/4 cups Purchased Caramel Sauce

1
On stove-top set at medium-low in a small saucepan, warm cream and caramel sauce. Stir constantly for 1-2 minutes until sauce is well mixed and smooth. Remove from heat and set aside to cool some.
2
In large mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Mix in eggs, then add the cooled caramel sauce. Pour filling into the pre-baked pie crust.
3
Using a teaspoon, drop sour cream into filling. Gently run a knife through filling, to create a swirled pattern.
4
Protect edges of crust from burning by covering with foil. Bake for 45-50 minutes at 375 degrees F. Edges of pie filling will be set but center will remain slightly jiggly. Remove from oven to wire rack, cool at room temperature for 1 hour then refrigerate. Serve pie at room temperature.
5
Prepare topping by beating heavy whipping cream, sour cream and sugar until soft peaks form. When serving pie, top each piece with dollop of topping and drizzle with caramel sauce.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE PIE:, 1 cup Heavy Whipping Cream, 1/2 cups Purchased Caramel Sauce, 1-1/2 cup Pumpkin Puree Or 15 Oz Can Pumpkin, and more.

Yes, Sour Cream Swirled Caramel Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Swirled Caramel Pumpkin Pie

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