I hadn't planned to post another recipe this week. I imagine you've already baked most of your desserts and such for Thanksgiving--if you live in my corner of the globe at least! But I made this pie today (off this site) and it begs to be shared. Its SO good. Let me tell you how good--my husband doesn't like pumpkin pie. But I made him taste this. His words--"That's the best pumpkin pie I've ever tasted. I might actually eat a piece of that tomorrow." If you're planning to make pumpkin pie anyway, do what you can to make THIS pumpkin pie!
Caramel Pumpkin Pie
1 unbaked pie crust*
8 oz cream cheese, softened
2 cups pumpkin puree*
1 cup sugar
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp vanilla
1/2 cup caramel sauce
1/2 cup half and half (I used 1/4 cup milk and 1/4 cup whipping cream)
2 eggs
Roll pastry dough out and place in a 9-inch pie plate. Line with foil and fill with pie weights or dry beans. Bake at 350F (180C) for about 10 minutes. Remove weights and foil and bake about 5 minutes more until it looks a little dry.
Meanwhile, beat softened cream cheese with a hand mixer until creamy (it wouldn't hurt to zap it in the microwave for 30 seconds before this to make sure its really soft). Add the pumpkin, sugar, cinnamon, ginger, nutmeg and cloves--mix really well. Add in caramel sauce and vanilla. Mix until smooth. In a smaller bowl, whisk together half and half and eggs. Slowly add to pumpkin mixture--beating as you pour. Mix well. Pour filling into the barely baked pie crust and bake for 45-55 minutes. When filling is more or less set and a toothpick inserted in the center comes out mostly clean, you can take it out. If you don't want your crust to get too brown, you might shield it with foil the first half of the baking time. Cool completely.
Notes:
Crust--I used a 9-inch pyrex pie plate. It really could have been a deep dish. I had more filling than I could use. Luckily, I had made a double crust of pastry and quickly lined a small pan with some. I didn't pre-bake this crust. I just poured the filling into the unbaked crust and it worked okay. What I really needed were some mini-pie plates!
Pumpkin--If you've made your own pumpkin and its on the runnier side or you've had it frozen, you'll want to line a strainer with paper towels or cover a bowl with a cheese cloth and strain it until its thick. This will take 4-6 hours. So plan ahead.
Caramel Pumpkin Pie
1 unbaked pie crust*
8 oz cream cheese, softened
2 cups pumpkin puree*
1 cup sugar
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp vanilla
1/2 cup caramel sauce
1/2 cup half and half (I used 1/4 cup milk and 1/4 cup whipping cream)
2 eggs
Roll pastry dough out and place in a 9-inch pie plate. Line with foil and fill with pie weights or dry beans. Bake at 350F (180C) for about 10 minutes. Remove weights and foil and bake about 5 minutes more until it looks a little dry.
Meanwhile, beat softened cream cheese with a hand mixer until creamy (it wouldn't hurt to zap it in the microwave for 30 seconds before this to make sure its really soft). Add the pumpkin, sugar, cinnamon, ginger, nutmeg and cloves--mix really well. Add in caramel sauce and vanilla. Mix until smooth. In a smaller bowl, whisk together half and half and eggs. Slowly add to pumpkin mixture--beating as you pour. Mix well. Pour filling into the barely baked pie crust and bake for 45-55 minutes. When filling is more or less set and a toothpick inserted in the center comes out mostly clean, you can take it out. If you don't want your crust to get too brown, you might shield it with foil the first half of the baking time. Cool completely.
Notes:
Crust--I used a 9-inch pyrex pie plate. It really could have been a deep dish. I had more filling than I could use. Luckily, I had made a double crust of pastry and quickly lined a small pan with some. I didn't pre-bake this crust. I just poured the filling into the unbaked crust and it worked okay. What I really needed were some mini-pie plates!
Pumpkin--If you've made your own pumpkin and its on the runnier side or you've had it frozen, you'll want to line a strainer with paper towels or cover a bowl with a cheese cloth and strain it until its thick. This will take 4-6 hours. So plan ahead.
Hi Sara Beth,
ReplyDeleteI come to your blog often and have encouraged others in India to do the same :-) I wanted to share a recipe I saw...haven't tried yet because can't get pretzels at the moment in New Delhi...it Faux Pecan Pie. Sounds great. Since I can't type the recipe here, just go to:
http://www.southernplate.com/2011/11/faux-pecan-pie.html Blessings, Debbie
I made this pie last year for Thanksgiving and it was a HUGE hit. This year I looked forward to making it again and it did not disappoint! I will always use this as my pumpkin pie recipe.
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