Caramel Pumpkin Pie
Mark Boughton/styling: Teresa Blackburn
- Yield: 10 servings
- Prep: 20 minutes
- Cook: 75 minutes
Ingredients
- Cornmeal Crust:
- 1cup all-purpose flour
- 1/2cup yellow cornmeal
- 2tablespoons sugar
- 1/4teaspoon salt
- 7tablespoons chilled unsalted butter, cut into small pieces
- 3 to 4tablespoons ice water
- Filling:
- 1cup sugar
- 1/4cup water
- 1 1/2cups heavy cream
- 1 (15-ounce) can solid pack pumpkin
- 3 eggs
- 1tablespoon vanilla extract
- 1 1/2teaspoons pumpkin pie spice
- 1/4teaspoon 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
Nutritional Info *per serving
- Calories 398
- Fat 23g
- Cholesterol 134mg
- Sodium 155mg
- Carbohydrate 44g
- Fiber 1.5g
- Protein 4g
