Caramel Pumpkin Pie

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 minutes
  • Cook: 75 minutes


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
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


  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

Nutritional Info *per serving

  • Calories 398
  • Fat 23g
  • Cholesterol 134mg
  • Sodium 155mg
  • Carbohydrate 44g
  • Fiber 1.5g
  • Protein 4g