Description
This indulgent twist on the classic pumpkin pie is a showstopper dessert perfect for the holidays. The creamy pumpkin ganache, rich caramel layer, and buttery streusel topping come together in a way that makes this pie utterly irresistible. Whether you’re looking for a new holiday dessert or just a special treat, this pie will hit all the right notes.
Ingredients
1 prebaked pie crust
1 ½ cups caramel sauce
2 cups heavy whipping cream
1 ½ cans pumpkin puree
1 cup heavy cream (for ganache)
4 tbsp unsalted butter
250g white chocolate, roughly chopped
2 ½ tsp pumpkin pie spice
¼ tsp salt
Streusel Topping:
½ cup all-purpose flour
1/3 cup brown sugar
1/3 cup rolled oats
6 tbsp unsalted butter (room temperature)
1 tsp cinnamon
½ tsp ground cardamom
Pinch of salt
Instructions
- Prepare the Caramel Layer:
Pour caramel sauce into the prebaked pie crust. Spread evenly and refrigerate for 20-25 minutes. - Make the Pumpkin Ganache:
Heat 1 cup of heavy cream and butter in a saucepan until melted. Add white chocolate and stir until smooth. Mix in pumpkin puree, pumpkin pie spice, and salt. Cool to room temperature. - Assemble the Pie:
Once the caramel layer is firm, pour pumpkin ganache over it. Spread evenly and chill in the fridge for at least 8 hours or overnight. - Prepare the Streusel Topping:
Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and salt in a bowl. Mix until crumbly. Spread on a baking sheet and bake at 325°F (163°C) for 15 minutes, stirring halfway, until golden brown. Let cool. - Top and Serve:
Before serving, add whipped cream and sprinkle streusel topping. Serve chilled.
Notes
Use pure pumpkin puree instead of pre-seasoned pumpkin pie filling for better flavor control.
Make this pie a day ahead for optimal texture and taste.
For extra crunch, bake the streusel a few minutes longer, stirring halfway through.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 550 kcal
