Caramel Pumpkin Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 10/7/2020

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

1 hr 35 min Prep: 20 min Cook: 1 hr 15 min
Serves: 10 Save

Ingredients (14)

Cornmeal Butter Crust

  • 1 cup All Purpose Flour
  • ½ cup Yellow Cornmeal
  • 2 T Sugar
  • ¼ tsp Salt
  • 7 T Unsalted Butter
  • 4 T Water

Filling

  • 1 cup Sugar
  • ¼ cup Water
  • 1½ cup Heavy Cream
  • 15 oz Canned Pumpkin Puree
  • 3 Eggs
  • 1 T Vanilla Extract
  • 1½ tsp Pumpkin Pie Spice
  • ¼ tsp Salt

Directions

Cornmeal Butter Crust

  1. Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until a ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.

  2. Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch circle. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.

Pie

  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.