We’ve diving headfirst into the holiday baking season with this week’s Tuesdays With Dorie recipe for Caramel Pumpkin Pie! Janell of Mortenson Family Memoirs is our hostess this week and you can find the recipe for this pie on her blog.
Dorie Greenspan takes your traditional pumpkin pie recipe and elevates it with a homemade caramel sauce. She encourages that we cook our sugar to the brink of no return. You will be rewarded for that act of bravery, as the end product has a gorgeous dark amber color. This intense caramel was a key ingredient for another TWD recipe, Burnt Sugar Ice Cream, and I have step-by-step photos of the sugar cooking and with a bit of cream at the end transforming into this:
As my hubs and I can’t restrain ourselves around pumpkin pie, I downsized and made a small 6 inch baby pie (which is a perfect pie for two). I only needed a 1/3 portion of Dorie’s scrumptious, no-fail pie crust recipe and 1/2 portion of the filling. In the spirit of tweaking the traditional pumpkin pie, I decided to go along with Dorie’s “playing around” suggestion and top the pie with streusel.
Once the pie baked and cooled, it was time to dig in. A dollop of slightly sweetened whipped cream was all that this pie needed.
This was definitely not your run-of-the-mill pumpkin pie. A lot of people equate caramel with toothy sweetness, but that was not the case here. The dark caramel infused the filling with a smoky, slightly sweet flavor. The unexpected yummy surprise was the streusel topping. It provided a nice crunchy, nutty complement to the filling. If you looking for a pumpkin pie recipe with a little umph, look no further…this pie will deliver!
If you’ve got pie on the brain (like me), make sure to check in next week…more holiday pies are on deck! In the meantime, check out the TWD blogroll for more beautiful pies.