Caramel Pumpkin Pie

Name: Caramel Pumpkin Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 12
Cuisine: Global
Ingredients: 4 larges eggs, lightly beaten; 355 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 pinch Pinch of ground cloves; 1 teaspoons ground ginger; 473 milliliters heavy cream; 4 Tbsps ice water; 12 servings Accompaniment: lightly sweetened whipped cream; 0 teaspoons freshly grated nutmeg; 0 teaspoons salt; 1 teaspoons salt; 425 grams solid-pack pumpkin (not pie filling; a scant 2 cups); 237 milliliters sugar; 10 Tbsps 1/4 sticks cold unsalted butter, cut into 1/2-inch cubes; 79 milliliters water

Caramel Pumpkin Pie is a vegetarian recipe with 12 servings. One serving contains 428 calories, 5g of protein, and 31g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of salt, flour, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Bowl

Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Ingredients you will need

Water

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)

Ingredients you will need

Water

Dough

Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Frying Pan

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

Ingredients you will need

Pie Crust

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Frying Pan

Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.

Ingredients you will need

Caramel

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.

Ingredients you will need

Caramel

Cream

Whisk together pumpkin purée, spices, and salt in a large bowl.

Ingredients you will need

Pumpkin

Spices

Salt

Equipment you will use

Whisk

Bowl

Whisk in hot cream mixture, then add eggs, whisking until combined well.

Ingredients you will need

Cream

Egg

Equipment you will use

Whisk

Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.)

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Remove side of pan before serving.

Equipment you will use

Frying Pan

#&149;Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.#&149;Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.#&149;Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Ingredients you will need

Pie Crust

Dough

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil