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.
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
- Preheat oven to 350F.
- 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.
- 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
