Caramel Pecan Pumpkin Pie

If you know me well, then you know how much I love Fall! Once October rolls around, and the weather cools down, I’m in the kitchen baking so many delicious treats with aromas of cinnamon, nutmeg, vanilla, apple and pumpkin.

In honor of Pi Day (3.14), here’s a pie recipe I’ve faked that gives you all the warmth of Fall, without the warmth of new fat rolls!

Ingredients: Will yield 2 pies
2 pre-made 9-inch pie crusts (not graham cracker)
1 29oz can of 100% pure pumpkin (not pumpkin pie filling)
1 cup agave syrup
4 large eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 12oz can of Fat Free Evaporated milk
1 jar of Smucker’s sugar free caramel topping (Usually found near the ice cream, where the ice cream toppings are)
2 cups of chopped pecans

1. Open the can of pumpkin and place into a large mixing bowl.
2. Add agave, cinnamon, nutmeg, ginger and salt. Stir to combine.
3. In a separate bowl, beat the eggs. Then add them to the pumpkin. Stir to combine.
4. Slowly add the evaporated milk into the pumpkin mixture, stirring as you add.
5. Continue to stir until smooth.
6. Divide the mixture between the two uncooked pie crusts.
7. Place in a 425 degree oven and bake for 15 minutes. Reduce the temperature to 325 and bake for an additional 40 minutes, or until fork test proves done!
8. Cool or refrigerate for an hour.
9. Remove caramel topping from a jar, and place in a microwave safe bowl. Place in microwave for about 25 seconds. Stir.
10. Using a spoon, drizzle caramel over each pie (1/2 bottle per pie), then sprinkle with chopped pecans (1 cup of pecans per pie)
11. Chill for 2-3 hours. Serve cold.

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