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Caramel Pumpkin Pie
Desserts, Holidays/Entertaining
Date: August 5, 2017
Ingredients:
  • Butter Flaky Pie Crust Recipe
  • 8 ounces cream cheese, softened
  • 1 can pumpkin, approximately 2 cups
  • 1 cup cane sugar
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon ginger, ground
  • ¼ teaspoon nutmeg, ground
  • ⅛ teaspoon clove, ground
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • ½ cup homemade caramel sauce
  • ½ cup half & half
  • 2 eggs
  • --Homemade Caramel Sauce --
  • 1¼ cups sugar
  • ⅓ cup water
  • ¾ cup whipping cream
  • ⅓ cup unsalted butter, cut into pieces
  • ½ teaspoon pure vanilla extract
Preparation Steps:
  1. Preheat oven to 425°F.
  2. Roll out the pie crust and transfer it to a 9-inch pie pan; crimp the edges; chill for 30 minutes while the oven heats.
  3. Prepare your caramel sauce: Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves.
  4. Increase heat to medium or medium-high and boil gently, without stirring, until syrup turns a deep amber color. Occasionally brush down sides of the pan with a wet pastry brush.
  5. Gradually add cream (sauce will bubble vigorously). Then add butter and stir gently until smooth. Remove from heat, and stir in vanilla.
  6. Set aside to cool slightly before adding to the pumpkin mixture.
  7. While caramel sauce cools - lightly pierce the pie shell with a fork. Line the pie crust with parchment or aluminum foil and fill with pie weights. Bake until the edges just start to brown, 10 to 12 minutes.
  8. Remove the weights and lining, and bake for another 5 minutes.
  9. While crust is baking prepare filling: In a medium bowl, beat the softened cream cheese with a mixer, until creamy. Add the mashed pumpkin, sugar, cinnamon, ginger, nutmeg, clove, vanilla, and room temperature caramel sauce; beat until well incorporated.
  10. Beat the half & half and eggs together, until well combined. Slowly add the egg mixture to the caramel pumpkin mixture and stir to incorporate all ingredients.
  11. Lower oven to 350°F.
  12. Place the partially-baked pie crust on a parchment-lined baking sheet and gently pour the filling into the crust and bake approximately 40-45 minutes, or until just set. Check the pie every 15 minutes or so, and cover the top when it becomes deep brown.
  13. Cool completely before serving.
  14. Garnish pie with extra caramel sauce “drizzle” and chopped pecans, and a dollop of whipped cream.
  15. Note: If the top of the pie begins to brown, place a piece of aluminum foil over the pie.
Notes:

Yield: 6-8 Servings

Caramel Sauce 1¾ cups 

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