Caramel Pumpkin Pie

Kitchen Tested
  • Yield 10 servings
  • Prep 20 minutes
  • Cook 75 minutes

Make your own caramel syrup to mix into a traditional pumpkin pie filling.

caramel-pumpkin-pie-cornmeal-crust-alternate-different-spin-thanksgiving-dessert-relish-edit
Mark Boughton/styling: Teresa Blackburn

Ingredients

Cornmeal Crust:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
Filling:
1 cup sugar
1/4 cup water
1 1/2 cups heavy cream
1 (15-ounce) can solid pack pumpkin
3 eggs
1 tablespoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Instructions

  1. Preheat oven to 350F.
  2. To prepare the filling, combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, gently stir until sugar dissolves. Boil until syrup becomes a deep golden color, 12 to 14 minutes. Remove from heat and slowly and carefully whisk in warm cream.
  3. Combine pumpkin, eggs, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth. Slowly whisk in the now-tepid caramel mixture until smooth. Pour into the bottom of a Cornmeal Butter Crust. Bake on a baking sheet until the filling is just set, 55 to 60 minutes. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.

Recipe by David Bonom

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