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Pumpkin Caramel Latte Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2017
Winner Third Place


1 ½ cups pumpkin-flavored cookie crumbs
3-4 Tbsp. melted butter
Pumpkin-caramel sauce (caramel sauce with pumpkin spice)

6 oz. pumpkin-flavored marshmallows
1 cup white chocolate chips
¾ cup vanilla ice cream
½ cup pumpkin butter
1 ½ cups heavy cream
1 tsp. pumpkin pie spice
Coffee extract to taste
Pumpkin-caramel sauce

2 cups heavy whipped cream
¼ cup powdered sugar
Pumpkin-caramel sauce
Pumpkin spice


Preheat oven to 350 degrees. Combined cookie crumbs and butter. Press evenly into 9-inch pie pan. Bake for 8 minutes. Remove from oven and cool. Drizzle bottom of crust with pumpkin-caramel sauce to cover.

In a microwave safe bowl, combine the marshmallows, chips and ice cream and heat 1 min. Stir and continue heating at 30 second intervals until chips are melted and marshmallows begin to melt. Whisk ingredients together until smooth. Stir in pumpkin butter. Cool.

In a large mixing bowl, beat the whipping cream with coffee extract and pumpkin spice until soft peaks form. Fold one cup into the marshmallow mixture. Continue beating the remaining cream until stiff. Fold into pumpkin mixture. Spread half in pan. Drizzle pumpkin-caramel sauce over filling. Top with remaining pumpkin filling.

For topping, beat cream with sugar until stiff. Spread a thin layer over top of pie and pipe a border around edge. Dust with pumpkin spice and drizzle with pumpkin-caramel sauce. Refrigerate.