This recipe is from Epicurious.com I did not alter the recipe except I used a different pie crust recipe. Today I have been working on Thanksgiving and deciding what desserts I will be making. There is another (but very time consuming) recipe on my “to try list,” it is a three layered pumpkin custard, whipped cream and mousse pie. Should it turn out I will post that pie as well. As for this caramel pumpkin pie, it came out fantastic! Caramel adds a kick to this pie, if you make this pie and did not tell anyone it is caramel pumpkin everyone would probably just think you make the best tasting pumpkin pie. Just tell them you used a “secret” ingredient!
I had some left over filling because my pie crust shrunk more than I anticipated so I put the rest of the filling into custard dishes and cooked them for 30-35 minutes. You could make the whole recipe into custard dishes rather than a pie. Caramel Pumpkin Custard.
1/3 c. water
2 c. heavy cream
15oz can 100% pure pumpkin (not pie mix)
1 ¼ tsp. ginger
1 ¼ tsp. cinnamon
¼ tsp cloves
4 eggs, lightly beaten
1-pie crust (precooked)
Preheat oven to 375°
Stir sugar and water in a heavy saucepan. Over medium heat bring the sugar to a simmer, and cook until the sugar turns to a golden brown color. (do not burn the sugar it will become bitter!) Do not stir during this part just swirl the pan a little and wipe down the sides with a pastry brush dipped in cold water if the sugar sticks to the sides of the pan. Stir in 1 cup of heavy cream and stir the mixture until the caramel is dissolved, it will boil vigourously. Stir in remaining cup of cream and bring the mixture to a simmer, turn off the heat.
Whisk together the pumpkin and spices in a large bowl. Whisk in the hot cream mixture, then whisk in the eggs stirring until well combined.
Pour filling into cooled pie crust and cook for 55-60 minutes. The center will look slightly wet but the edges will be puffed and cooked. Allow to cool on a rack for 2 hours, during this time the pie will continue to set.
Apparently pumpkin pie is a “soft crust” pie which means you don’t pre-cook the crust, instead pour the filling into the uncooked crust and bake the pie all at once. While that is ok, I have found I really like the texture and flavor of a pre-cooked pie crust – in pumpkin pie or not. Apparently the people over at Gourmet feel the same as me as their recipe calls for a pre-cooked crust. BUT if you prefer soft crust then by all means, you do not have to pre-cook the crust in this recipe.
1/2 stick cold butter
1/2 cup firmly packed dark brown sugar
1/2 cup coarsley chopped pecans
Mix the flour and brown sugar, then with a pastry blender or fork cut in the butter. Stir in the coarsely chopped pecans and sprinkle the mixture over the pumpkin pie before baking.