Good ole pumpkin pie. Some are all about it, some will eat it if served but that’s about it, and then the rest simply don’t care for it. It’s definitely an acquired taste, not an instant crowd pleaser like apple pie. But for some time, before the holidays get real busy, I had been craving making and eating pumpkin pie, something I haven’t done in a long time. I wanted to make sure that my new recipe for pumpkin pie was just as good as when I created it last year ….. And guest what?? It’s National Pumpkin Day and it so naturally happened to a pie recipe I share with you to celebrate this seasonal ingredient.
But on a side note aren’t these food holidays getting out of hand? Did you know what that are months dedicated to certain things, as in October also so happens to be National Pumpkin Month as well as Caramel month, amongst many other different food items. So yes, there’s plenty of food to be made, celebrated and devoured….
It really had been such a long time since I had eaten a slice pumpkin pie, did I even enjoy this kind of pie anymore?? Well I did. This pumpkin pie recipe is definitely one for the books! Yet, it hasn’t completely won me over a good ole fruit pie, guess I just fall into the later part of pumpkin pie eaters. Last season I wanted to create a recipe that was essentially traditional but allowed a bit of room for a unique twist. Of course! I love The Four and Twenty Blackbirds pie book recipes and their pumpkin pie is made with a butterscotch that is quickly brought together while the crust is pre-baking. Since I don’t really like butterscotch, I decided why not stick to what I know best, and that’s spiked caramel!
Pumpkin pie does fall into the category of pies that has the extra step of prebaking the crust until it begins to just turn golden. I hate to do this to you, but my pumpkin pie recipe right here has an extra step that most don’t. I am really sorry! I am. But please at least make it once with the caramel and give it a try, I’m sure you won’t turn back or question the additional recipe step.
The caramel begins by browning the butter, a crucial step in making any dessert, or savory dish, at least I think so! It makes anything so much more delicious and full of flavor! Then a splash of whiskey gets swirled in and fresh cream finishes it off…
The caramel makes a creamier and smoother filling, its texture a cross between a pudding, custard and creme brulee. And surprisingly it isn’t as sweet as you’d think, which I admit when I was first mixing in the caramel I was worried it’d be overly sweet. Once baked, its flavors balance perfectly with the comforting spices and earthy pumpkin flavors.
I would definitely suggest making sure you pre-bake the crust well, because the last thing you’d want with a cream filling pie is a soft pie crust, it most certainly needs to be crispy!!
The only thing I now wish I had done was to create a crisp sugar crust just like creme brulee….won’t you try it out and let me know?!! I think the contrasting textures and nice crunch would be the final bit of flavor this pumpkin needs in order for it to be pretty much perfect!
What are your favorite things to bake this time of year? Any new recipes you’re looking to try out? I can’t wait for all the holiday pie and cookie orders! There are 26 Days left until Thanksgiving, I’d go ahead and add this Caramel Pumpkin Pie recipe onto your menu 🙂
Happy Fall Baking!!
- Pie Dough - Single Crust, use your favorite
- Caramel
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- 6 tablespoons - Unsalted Butter
- 1 cup - Raw Sugar
- 2 tablespoons - Water
- 1/2 cup - Heavy Cream
- 1/2 teaspoon - Pure Vanilla Extract
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- 2 large - Eggs
- 2 large - Yolks
- 1/2 teaspoon - Salt
- 1 2/3 cup - Pumpkin Puree
- 1/2 teaspoon - Ground Ginger
- 1 teaspoon - Ground Cinnamon
- 1/4 teaspoon - Ground Allspice
- Pinch Ground Cloves + Nutmeg
- 1 teaspoon- Pure Molasses
- 2 teaspoons - Fresh Lemon Juice
- 1 cup - Evaporated Milk
- In a deep sauté pan, melt the butter over medium heat, cooking until the butter foams and begins to become golden, then nut brown in color and scent. Continue to whisk, adding the raw sugar once deep golden in color. Bring to a boil and cook until begins to caramelize and thickens {If you have a thermometer, it should reach 225*F}
- Remove from heat and slowly add in the cream while whisking. Allow to cool 10 minutes, then whisk in the vanilla. Set aside to cool.
- In the meantime, preheat oven to 350*F, line a baking sheet and place your pie dough into your desire pan. Parbake with baking weights until just begins to turn golden {about 15 minutes}. Allow to cool complete before filling.
- In a bowl, whisk the eggs, yolks and salt together. In the large bowl of a food processor or blender, add the pumpkin, spices, lemon juice, maple syrup or molasses, and blend until smooth. With the machine running on low, stream in the caramel sauce, mixing until smooth. Add in the egg mixture, evaporated milk and blend until completely smooth and thick, remembering to scrape the sides.
- Strain filling into cooled parbaked pie crust, baking 45 to 55 minutes, rotating after 30 minutes. Pie is finished once edges are set but center is slightly puffy and wobbly. It will continue to bake once out of the oven. Allow pie to cool completely on rack. Serve at room temperature or chilled.
- Keep refrigerated up to 3 to 4 days or at room temperature for 1 day.
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