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Caramel Cream Pumpkin Pie

Makes: 10 servings
Prep 1 hr 45 mins Bake 30 mins Chill 6 hrs 50 mins
Caramel Cream Pumpkin Pie
Ingredients
  • 1  Recipe  Piecrust
  • 1  cup  granulated sugar
  • 1/3  cup  water
  • 1  teaspoon  lemon juice
  • 2  cups  half-and-half (or 1 cup whipping cream and 1 cup whole milk)
  • 1/3  cup  packed dark brown sugar
  • 8  egg yolks (keep the egg whites for the topping)
  • 1/4  cup  cornstarch
  • 1  teaspoon  vanilla bean paste (can substitute pure vanilla extract)
  • 1/2  teaspoon  salt
  • 4  teaspoons  unflavored gelatin
  • 2/3  cup  water
  • 1  cup  pumpkin puree or canned pumpkin (room temperature)
  • 6  drops  orange food coloring (optional)
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  ground ginger
  • 1/2  cup  whipping cream
  • Meringue topping:
  • 8  egg whites
  • 1 2/3  cups  sugar
  •  Pinch salt
Directions

1. Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to form 1 large ball; wrap and refrigerate 30 minutes. Reserve remaining ball for another use.

2. For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm.

3. In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 tsp. salt until well combined. While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined. Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely to avoid forming a skin. Refrigerate at least 2 hours.

4. Preheat oven to 375 degrees F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate. Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

5. Line dough with parchment; fill with dried beans or pie weights to the top. Bake 15 minutes. Remove parchment and weights; bake 15 minutes more or until lightly golden. Cool on wire rack. Once cool, spread half the caramel mixture in an even layer onto prepared crust.

6. In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1-1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring, if desired, and remaining half of the caramel cream.

7. In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours. Top with Meringue Topping.

Meringue Topping:

8. In a large glass bowl combine egg whites, 1-2/3 cups sugar, and a pinch salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160 degrees F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.

From the Test Kitchen*
  • Remaining portion of dough can be rolled, sprinkled with a sugar/cinnamon mixture and baked as a pastry treat or sprinkled with cheese and baked as an appetizer.
Piecrust
Makes: 10 servings
Prep 10 mins Broil 8 mins to 10 mins Chill 2 hrs
Ingredients
  • 2  cups  cold all-purpose flour
  • 1  cup  unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 1/2  cup  ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)
  • 1  teaspoon  lemon juice
Directions

1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

From the Test KitchenPie Crust:
  • For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.
Nutrition Facts (Caramel Cream Pumpkin Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 586,
  • Fat, total (g) 26,
  • chol. (mg) 216,
  • sat. fat (g) 15,
  • carb. (g) 80,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 60,
  • pro. (g) 10,
  • vit. A (IU) 4616,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 374,
  • Potassium (mg) 210,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Piecrust)
  • Servings Per Recipe 10,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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