Betty's Cracked Top Caramel Pumpkin Pie

Bettyskitchen's picture

Nov. 13, 2013

In this video, Betty demonstrates how to make Cracked Top Caramel Pumpkin Pie. This is a gorgeous pie that goes beyond the typical Thanksgiving Pumpkin Pie.


9 inch unbaked pie shell
Canned sweetened condensed milk 14 Ounce
Canned pumpkin puree 15 Ounce
Whipping cream 1 Cup (16 tbs)
Eggs 2 , well beaten
Egg yolks 2 , well beaten
Light brown sugar 1/3 Cup (5.33 tbs) , firmly packed
Pumpkin pie spice 1 Teaspoon
For cracked caramel topping
Water 3 Tablespoon
Sugar 1/3 Cup (5.33 tbs)
Light corn syrup 3 Tablespoon
For garnish
Whipped cream 1/4 Cup (4 tbs)
Candied pineapple 2 Tablespoon
Fresh mint sprig 4



1. Preheat oven to 350 degree F.


2. In a heavy medium sized pot, place sweetened condensed milk and cook over low to medium heat for about 10 minutes or until thickened and bubbly, stirring constantly.

3. Remove the pot from heat and stir in pumpkin puree, whipping cream, beaten eggs, egg yolks, brown sugar, and pumpkin pie spice. Stir until smooth.

4. Into unbaked pie crust, pour the mixture (as needed, keeping room for topping) and bake at the middle of the oven for about 45 minutes or until tooth pick inserted in the filling comes out clean.

5. Cool on wire rack about 1 hour. Cover with plastic wrap and refrigerate for 8 hours. When pie is chilled, pat the top with paper towel to remove excess moisture.

For Cracked Caramel Topping:

6. In a small pot, mix water, sugar, and light corn syrup. Cook over medium heat, stirring constantly until the mixture reaches 300 degree F when measured with candy thermometer.

7. Quickly pour the sugar mixture over top of pie and immediately spread evenly. Let stand at room temperature 2 hours.

8. Use the back of a spoon to tap the hardened topping, in order to get a cracked-top appearance.


9. Cut into pieces and serve with a dollop of whipped cream, candied pineapple, and mint on top.


Cover the crust with foil while baking if desired to protect from burning.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 571Calories from Fat 253

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 216 mg9%

Total Carbohydrates 69 g23%

Dietary Fiber 1 g4%

Sugars 52 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet