Caramel Pumpkin Pie
Want to dress up your pumpkin pie a little bit this year? Well this is the way to go!
Does it get much better than caramel and pumpkin and a flaky crust?
Well, you can top it all with a nice big dollop of whipped cream and then yes, yes it can bet better.
This is a wonderful pumpkin pie recipe, it’s still not horribly or sickeningly sweet or anything, it just has a nice essence of caramel so you wont go ‘OH my what happened to this pie?’ or anything like that but it just adds an extra dimension that leaves you wondering why you liked that pumpkin so much. The flavor is different, more….caramely…it’s just really, really good.
Add that caramel drizzle over the top and you are going to be one happy pumpkin pie eater this Thanksgiving, let me tell you.
It’s good stuff.
- ½ recipe of Grandma's Pie Crust with ¼ finely chopped Pecans added
- 1 cup sugar
- ⅓ cup plus 3 tablespoons water
- 2 cups heavy cream, room temperature
- 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups) or fresh pumpkin
- 1¼ teaspoons ground cinnamon
- ½ teaspoon salt
- 4 large eggs, lightly beaten
- Caramel sauce for drizzling
- Make the crust dough according to directions in the recipe above, roll out and place in a pie plate and finish the edges. Set aside.
- Bring sugar and water to a boil in a medium sized saucepan, stirring until sugar is dissolved.
- Boil syrup, gently swirling pan (do not stir)so it browns evenly, until mixture is a deep golden caramel, about 10 minutes.
- Reduce heat to moderate and carefully and slowly add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
- Whisk together pumpkin purée, cinnamon, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well.
- Pour filling into crust through a sieve and bake until puffed and the center is just set, 55 to 60 minutes. Watch the crust after about 30 minutes, it may start to get to brown and you will need to cover it as it bakes, I usually use foil.
- Cool on a rack, about 2 hours. (Pie will continue to set as it cools.)
Adapted from: http://www.gourmet.com/recipes/2000s/2006/11/caramel-pumpkin-pie
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