Caramel Pumpkin Pie

Servings:

8-10

Prep Time:

25 min

Cook Time:

55-60 min

Ingredients:

1 pie crust
1 Cup sugar
1/3 Cup water
2 Cups heavy cream
2 Cups pumpkin puree
1 Tsp ground ginger
1 ¼ Tsp ground cinnamon
¼ Tsp ground nutmeg
Pinch ground cloves
½ Tsp salt
4 large eggs, lightly beaten

Instructions:

To make the filling, bring sugar and water to the boil in a large saucepan, stirring until dissolved. Gently swirl pan (do not stir) until mixture is a deep golden caramel, about 10 minutes. Reduce the heat to medium and carefully add 1 Cup cream (mixture will bubble vigorously). Stir until caramel has dissolved. Stir in remaining cream and bring just to a simmer.

Meanwhile, whisk together pumpkin puree, spices and salt in a large bowl. Whisk in the hot cream mixture, then add eggs, whisking until just combined. Pour filling into the prepared, cool pastry crust and bake for about 55-60 minutes, or until puffed and center is set. Cool in pan, on a rack for about 2 hours. The pie will cotinue to set as it cools.