Ingredients

1/2 recipe of Grandma’s Pie Crust with Finely chopped Pecans added

1 cup sugar

1/3 cup plus 3 tablespoons water

2 cups heavy cream

1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups) or fresh pumpkin

1 1/4 teaspoons ground cinnamon

Scant 1/2 teaspoon salt

4 large eggs, lightly beaten

Preparation Instructions

BAKE PIE SHELL:

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

MAKE FILLING WHILE SHELL COOLS:

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 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 cooled crust through a sieve and bake until puffed and the center is just set, 55 to 60 minutes. 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