Recipes and Cooking Caramel Cream Pumpkin Pie 3.0 (1) 1 Review This layered pumpkin pie recipe is double the deliciousness thanks to two distinct, creamy layers. By Gesine Bullock-Prado Updated on August 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Constatine Poulos Prep Time: 1 hrs 45 mins Bake Time: 30 mins Chill Time: 6 hrs 50 mins Total Time: 1 hrs 45 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 Recipe Piecrust 1 cup granulated sugar ⅓ cup water 1 teaspoon lemon juice 2 cup half-and-half (or 1 cup whipping cream and 1 cup whole milk) ⅓ cup packed dark brown sugar 8 egg yolks (keep the egg whites for the topping) ¼ cup cornstarch 1 teaspoon vanilla bean paste (can substitute pure vanilla extract) ½ teaspoon salt 4 teaspoon unflavored gelatin ⅔ cup water 1 cup pumpkin puree or canned pumpkin (room temperature) 6 drops orange food coloring (optional) ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger ½ cup whipping cream Meringue topping: 8 egg whites 1 ⅔ cup sugar Pinch salt Piecrust 2 cup 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 ½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka) 1 teaspoon lemon juice Directions 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. 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. 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. Preheat oven to 375°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. 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. 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. 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 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°F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form. Piecrust 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. * 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. Pie Crust: For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening. Rate it Print Nutrition Facts (per serving) 586 Calories 26g Fat 80g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 586 % Daily Value * Total Fat 26g 33% Saturated Fat 15g 75% Cholesterol 216mg 72% Sodium 374mg 16% Total Carbohydrate 80g 29% Total Sugars 60g Protein 10g Vitamin C 1.8mg 9% Calcium 101mg 8% Iron 2mg 11% Potassium 210mg 4% Fatty acids, total trans 1g Folate, total 56.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.