Ingredients
Method
Crust
- Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter and press into a 9” pie dish. Prick the bottom with a fork.1.5 cups graham cracker crumbs, 3 Tbsp granulated sugar, 0.5 tsp salt, 6 Tbsp unsalted butter, melted
- Bake crust for 10–12 minutes until the edges are golden. Remove and let cool completely.
Caramel
- In a saucepan over medium heat, combine sugar and water. Cook without stirring until the mixture turns amber. Remove from heat and whisk in warm cream and butter until smooth. Stir in sea salt.1 cup granulated sugar, 0.33 cup water, 0.5 cup heavy cream, 2 Tbsp heavy cream
- Pour the caramel into the cooled crust and freeze for 60 minutes until firm.
Filling
- In a mixing bowl, whisk together pumpkin puree, sugars, eggs, vanilla, cornstarch, and spices until silky. Stir in the remaining cream.4 Tbsp unsalted butter, 1 tsp flaky sea salt, 1.25 cups pumpkin puree, 0.5 cup granulated sugar, 0.25 cup brown sugar, 2 large eggs, 1 tsp vanilla extract, 1 tsp cornstarch, 1 tsp ground cinnamon, 0.5 tsp ground ginger
- Pour the filling over the frozen caramel. Bake at 350°F for 45–50 minutes until the edges are set and the center jiggles slightly. Cool on a wire rack for 1 hour, then refrigerate at least 4 hours before slicing.
Notes
Freeze the caramel layer first — it helps prevent sinking into the filling and ensures clean slices.
For a silky custard, bring your eggs to room temperature before whisking.
Reheat slices at 300°F for 5–7 minutes to revive the crust’s crispness when serving leftovers.