Caramel Pumpkin Pie
This Caramel Pumpkin Pie is so good because it fixes the two weak links in a standard pumpkin pie: flat sweetness and one-note texture. Straight pumpkin custard is mellow. Add caramel and you suddenly get toasted sugar, and a darker, more adult sweetness that wakes everything up.
This is a pumpkin pie your guests will remember!
Making caramel is not as challenging as it looks and is very useful baking skill.
A side of softly whipped cream is a must. Add rosettes and caramel squiggles and this pie becomes very chic!
This recipe also works well as individual tartlets.
Caramel Pumpkin Pie
| Yield: 1 nine-inch pie | # of Servings: 8 to 10 servings | Difficulty: Moderate |
Pastry shell:
1 recipe Pâte Brisée or Pie Dough
Pumpkin Filling:
1 cup (7 oz / 198 g) granulated sugar
⅓ cup water
2 cups (16 fl oz) heavy cream
1 (15 oz) can pure pumpkin (not pie filling, Libby’s suggested)
1 ¼ tsp ground ginger
1 ¼ tsp ground cinnamon
¼ tsp freshly ground nutmeg
Pinch allspice
Scant ½ tsp salt
4 large eggs, lightly beaten
Finishing and accompaniment:
2 cups (16 fl oz) heavy cream
⅓ cup confectioners’ sugar
Special tools and equipment needed:
- 1 9” tart shell or pie pan
- Handheld or countertop mixer
- Large plastic pastry bag and open star tip
Pre-recipe preparations:
- About 45 minutes prior to starting recipe, take the Pâte Brisée out of the refrigerator
Instructions:
Pastry:
- Roll out the pastry to ⅛” thickness. Cut 6” circles using a stainless cake ring or a cake board. Gently fit into the tart shells. Refrigerate for at least one hour.
- Preheat oven to 375°F.
- Spray small squares of aluminum foil with pan release and press into each tartlet mold. Fill with beans and bake until the pastry is just set, about 18 minutes. Remove the beans and foil and bake just until there are no raw spots of dough, about 6 additional minutes. Do not let brown.
- Let cool.
Pumpkin filling: Preheat oven to 350°F
- Bring sugar and water to the boil and cook to deep golden caramel
- With moderate heat, add 1 cup of the heavy cream, being careful as it will vigorously bubble up. Whisk until the caramel dissolves and mixture is homogenous. Whisk in remaining heavy cream and bring to a simmer.
- In large bowl, whish together pumpkin puree, spices and the salt. Slowly whisk in the hot cream mixture, then the lightly beaten eggs.
- Fill the shell and bake until the sides are puffed and the center is just set, about 50 to 55 minutes. Do not overbake. The pie will continue setting as it cools.
Whipped cream:
- Beat cream with sugar until just stiff. Place ¼ of the whipped cream into a pastry bag and pipe rosettes around the edge of the pie. Serve the remaining cream in decorative bowl.
Ingredient notes:
- Libby’s is the most consistent pumpkin purée on the market.
