Salted Caramel Pumpkin Fluff Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • For the crust:
  • 1⅓ cups cinnamon graham cracker crumbs (or add ½ teaspoon of cinnamon to plain graham crumbs)
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted and cooled
  • ½ cup salted caramel sauce
  • For the filling:
  • 1 envelope unflavored powdered gelatin
  • ¼ cup cold water
  • ¾ cup sugar
  • ¼ cup salted caramel sauce
  • 4 egg yolks
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon fresh grated nutmeg
  • 15 ounces pumpkin puree
  • 1 teaspoon vanilla
  • 4 egg whites
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • For the topping:
  • ½ teaspoon powdered gelatin
  • 1 ½ teaspoons cold water
  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  1. Heat the oven to 350 F.
  2. In a medium bowl combine the graham cracker crumbs, sugar, and butter. Mix until the crumbs are evenly coated. Pour the crumbs into a 9-inch pie pan. Using a measuring cup, press the crumbs into the pan tightly. Bake for 10 minutes, then remove the crust from the oven and cool completely to room temperature. Once cooled, spread the salted caramel sauce into the crust. Cover and chill for at least 1 hour or overnight.
  3. In a small bowl combine the gelatin and the water. Allow to stand until completely bloomed, about 10 minutes.
  4. In a medium saucepan combine the sugar, ¼ of the salted caramel sauce, egg yolks, cornstarch, salt, cinnamon, allspice, cloves, nutmeg, and pumpkin puree. Cook over a double boiler, whisking constantly, until thickened, about 10 minutes. Remove from the heat and add the gelatin and vanilla. Mix until well blended then allow to cool to room temperature.
  5. In a large, clean, bowl whip the egg whites with the salt until they are very frothy. Gradually add in the remaining sugar, beating constantly, until the whites form medium peaks, about 2 minutes.
  6. Working in thirds, fold the egg whites into the pumpkin mixture, making sure no large streaks of egg white remain. Pour the mixture into the prepared crust and chill until firm, about four hours.
  7. Once chilled prepare the whipped cream. In a small bowl mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for ten seconds. Allow to cool for five minutes, or until cool to the touch.
  8. In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the cream, powdered sugar, and vanilla. Whip on medium-high speed until it starts to thicken. Slowly pour in the cooled gelatin and whip until the cream forms medium peaks, about 2 minutes.
  9. Spread the whipped cream over the pie and garnish with cinnamon, if desired. Chill for 1 hour before serving.
Recipe by Evil Shenanigans at