
Caramel Pumpkin Pie
Make your own caramel syrup to mix into a traditional pumpkin pie filling.
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
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.
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
- 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.
Ingredients (5)
- 1.5 oz. Blanco Tequila
- 6 oz. Blood Orange Sparkling Water (or Comparable)
- Chili Lime Seasoning Rim
- Lime Wedge Garnish
- Blood Orange Wedge Garnish