Good humus grows a few pie pumpkins every year. look
for them in your box around Thanksgiving. No can can compete with the real
Caramel Cream Pumpkin Pie
Pumpkin is so iconic; each Thanksgiving is a chance to try something new.
Play with your spices, try a marshmallow meringue, mix up the crust, but
don’t skip the pumpkin pie-it’s like leaving out the turkey.
This pie has two layers-one smooth, custardy caramel and one fluffy, light
caramel-pumpkin. It takes time, but just one bite is worth every minute.
1 recipe piecrust
1 cup granulated sugar
1 teaspoon lemon juice
2 cups half and half
8 egg yolks reserve whites for Meringue Topping)
½ cup packed brown sugar
¼ cup cornstarch
1 teaspoon vanilla bean or pure vanilla extract
1 cup pumpkin puree
½ teaspoon ground cinnamon
¼ teaspoon each nutmeg, cloves, and ginger
½ cup whipping cream
1 recipe Meringue Topping
Cook pumpkin until soft, let cool, slice in half and remove the seeds. Then
remove the pumpkin from the skin and puree in a blender. This can be done
ahead of time refrigerated until needed or put in the freezer.
Prepare piecrust for 1 pie. 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 about 10 minutes. Remove from heat; pour in half and half (mixture
will bubble vigorous 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 ½ 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 degrees. On a lightly floured surface
roll pasty to form a 13 inch circle. Transfer to a 9 inch deep dish pie
plate. Trim edges and prick bottom of pastry with a fork. Bake for 20
minutes until lightly golden. Once cool spread half the caramel mixture in
an even layer in crust. In a large microwave safe bowl soften gelatin in 2/3
cups water; let stand several minutes. Heat in microwave on 50%power 1 ½ to
2 minutes until gelatin is dissolved, swirling every 30 seconds. Stir in
pumpkin puree, spices, and remaining half of the caramel cream. In a small
bowl beat whipping cream until stiff peaks form; gently gold into pumpkin
mixture. Spread over caramel in prepared crust. Refrigerate at least 4
hours. Top with meringue topping. Makes 10 servings.
In a large glass bowl combine 8 egg whites,1 2/3 cups sugar, and a pinch of
salt. Place bowl over a large saucepan half filled with simmering water.
Beat with a handheld electric mixer until egg whites are warm to touch.
Continue beating and remove when egg whites exceed 160degrees when tested
with a candy thermometer, about 15 minutes. If necessary continue beating
until stiff peaks form.