CARAMEL PUMPKIN PIE
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.
Categories Food Processor Dessert Bake Christmas Thanksgiving Pumpkin Fall Winter Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)
- Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.
- Bake pie shell:
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
- Make filling while shell cools:
- Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
- Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
- Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.
PUMPKIN CARAMELS
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 candies
Number Of Ingredients 11
Steps:
- Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
- Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
- Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
- Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
- When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.
Nutrition Facts : Calories 92 calorie, Fat 2 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 0 grams, Sugar 16 grams
CARAMEL PECAN TURTLE PUMPKIN PIE RECIPE
This Caramel Pecan Turtle Pumpkin Pie just gave the classic pumpkin pie a run for its money. You are going to love how easy and delicious this recipe is.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Pour caramel topping onto bottom of pie crust; sprinkle with pecans.
- In a large bowl, beat together pudding mixes, milk, canned pumpkin, cinnamon, and nutmeg.
- Mix in 1 ½ cups of Cool Whip to the pumpkin mixture, then spoon into the crust.
- Refrigerate 1 hour.
- Top pie with remaining Cool Whip, then drizzle with additional caramel topping and pecans (optional) before serving.
Nutrition Facts : Calories 341 kcal, Carbohydrate 55 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 321 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
CARAMEL-PECAN PUMPKIN PIE
Make and share this Caramel-Pecan Pumpkin Pie recipe from Food.com.
Provided by tasb395
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, lemon peel, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.
- I don't add the lemon peel, and I add 1/4 tsp ginger, increase the vanilla to 1 tsp, I used fresh cooked pumpkin instead of canned and I omit the topping for a regular pie. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
Nutrition Facts : Calories 367.4, Fat 17.9, SaturatedFat 5.2, Cholesterol 63.3, Sodium 374, Carbohydrate 49.5, Fiber 2.8, Sugar 34.3, Protein 4.6
CARAMEL-PECAN PUMPKIN PIE
"Caramel, pecan and pumpkin in a pie - what's not to love?" I made and took this pie to share at Thanksgiving and I must say, it was delicious! The caramelized topping added real dimension to this classic pumpkin flavor. Adding a 1/2 tsp of pumpkin pie spice really makes for a special pie crust on this beauty. Another mouth-watering recipe from BHG.com
Provided by Cynna
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium mixing bowl stir together the flour and salt.
- Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
- Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all dough is moistened.
- Form dough into a ball.
- On a lightly floured surface, flatten the ball of dough with hands.
- Roll dough from center to the edges forming a circle about 12 inches in diameter.
- Ease pastry into a 9-inch pie plate, being careful not to stretch dough.
- Trim to 1/2 inch beyond the edge of the pie plate. Fold under the extra and flute the edge. Do not prick pastry.
- In a large bowl stir together eggs, pumpkin, and half-and-half or milk.
- Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- Cover the edge of the pie with foil to prevent overbrowning.
- Bake in a 375 degree F oven for 25 minutes.
- Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined.
- Remove foil from pie
- Sprinkle brown sugar mixture over top of pie.
- Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
Nutrition Facts : Calories 352.1, Fat 17.2, SaturatedFat 5.2, Cholesterol 65.5, Sodium 192.8, Carbohydrate 46.5, Fiber 1.6, Sugar 26.9, Protein 5.1
CARAMEL-PECAN PUMPKIN PIE
This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.
Provided by LISACAS1
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
- Bake in preheated oven for 20 minutes.
- Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g
TURTLE PUMPKIN PIE
Take pumpkin pie a step further with this Turtle Pumpkin Pie recipe. Airy COOL WHIP, drizzled caramel and chopped pecans top this Turtle Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
- Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
CARAMEL-PUMPKIN PIE WITH MINCEMEAT ICE CREAM
Categories Milk/Cream Food Processor Dairy Ginger Vegetable Dessert Bake Thanksgiving Pumpkin Fall Cinnamon Clove Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
- Meanwhile, for filling:
- Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
- Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
- Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.
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