Pumpkin Caramel Pie
User Reviews
5.0
3 reviews
Excellent
Pumpkin Caramel Pie
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This Pumpkin Caramel Pie features a crispy hazelnut crust and a sweet caramel pumpkin filling that's nutty, creamy, and incredibly sweet. It's the perfect dessert for fall!
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Ingredients
For the shortcrust
- 1 ¼ cup skin-on-hazelnuts
- 1 tick (113 grams) butter cut in cubes
- 1 cup flour
- 2 tablespoons sugar
- ¾ teaspoon salt
For filling
- 1 ¼ cup sugar divided
- 1 cup heavy cream
- 1 pinch cream of tartar
- 3 eggs
- 1 cup pumpkin puree
- ¾ teaspoon ground cinnamon
- 1 ½ teaspoon fresh ginger peeled and grated
- 2 tablespoons brown sugar
- 1 tablespoons flour
- ¾ teaspoon salt
Instructions
To make shortcurst
- Preheat oven to 350 F.
- Place hazelnuts on rimmed baking dish and toast for 8-10 minutes. Let them cool. Using kitchen towel, rub hazelnuts between the towel to easily remove most of the skin. Some skin will stay and that's okay.
- In a bowl of standing mixer, combine ¾ cup of hazelnuts, flour, sugar and salt. Pulse for a few times. Add butter and pulse until the mixture is the texture of coarse crumbs. While the mixer is running, add 3 tablespoons of water and pulse until the dough forms into a ball.
- Using your fingers press dough 1 ½" - 2" up the sides into a parchment lined 9" springform pan.
- Refrigerate for 20 minutes.
- Remove from the fridge and bake for 15-20 minutes until crust is slightly underbaked.
To make filling
- in a medium and over medium heat, bring cream of tartar, 1 cup of sugar and 2 tablespoons of water to a boil. Stir occasionally. Increase heat to medium high and cook swirling the mixture from time to time until it becomes deep amber in colour, about 8-10 minutes. Don't overcook!
- Remove from the heat and whisking constantly, very carefully pour in heavy cream. Mixture would very hot. Whisk until smooth and set aside.
- In a medium bowl combine pumpkin puree, cinnamon, ginger, brown sugar, salt, flour and eggs. Mix well and gradually add caramel sauce. Whisk until combined and pour the mixture into prebaked crust and bake another 30-35 minutes until the edges are set but the center of the pie is barely jiggles.
- Meanwhile, chop the remaining ½ cups of hazelnuts. In a small non-stick pan combine ¼ cup of sugar, 1 tablespoons of water and hazelnuts. Cook on a medium heat until nuts start to caramelise. Transfer on a parchment paper to cool. Roughly chop the hazelnuts and scatter them over the pie.
- Serve with a dollop of whipped cream.
Notes
- Hazelnuts: If you're not a fan of hazelnuts, you can easily substitute them with pecans. The flavor will be a bit different, but the buttery, nutty crust will still be a delicious base for the pumpkin filling.
- Pre-toasted hazelnuts: While you can use pre-toasted hazelnuts, we recommend toasting your own for the best flavor. Simply follow our instructions to toast the hazelnuts in the oven and remove the skin.
- Add a Splash of Bourbon: For an extra kick, try adding a splash of bourbon to the caramel sauce. This will take the pie to a whole new level and make it a hit at any holiday gathering.
- Use Ready-Made Pie Crust: If you're short on time, feel free to use a ready-made pie crust. You can even make the filling and caramel sauce ahead of time and store them in the fridge until you're ready to bake the pie.
- Storage: Pumpkin caramel pie can be kept in the refrigerator for up to 4 days. Be sure to cover it with plastic wrap or store it in an airtight container.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
57g
(19%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
95mg
(32%)
Sodium
471mg
(20%)
Potassium
287mg
(8%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
5300IU
(106%)
Vitamin C
3mg
(3%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 471mg | 20% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 5300IU | 106% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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