Pumpkin Caramel Pie

DessertsHolidayPieHalloween
Written By Hannah Coward

Note: Must sit overnight. Recipe via MilkBar

Caramel

INGREDIENTS

1 C white sugar
⅓ C heavy cream
6 Tbsp unsalted butter
¼ C water
2 Tbsp corn syrup
2 tsp kosher salt (not iodized or table salt)
2 tsp vanilla extract

DIRECTIONS

  • Measure out the heavy cream and butter (cut into tablespoons) in separate containers and place back in fridge to keep cold before use.

  • Measure salt and vanilla into small vessels and keep close by.

  • Add the following to a medium saucepan:
    • Water
    • White sugar
    • Corn syrup
    Mix well with heat proof spatula so all sugar is hydrated. Then set over medium low heat. 

  • Stir mixture until the sugar dissolves. Once it turns clear, only swirl the pan.
    Begin brushing down the sides of the pan with a wet pastry brush to prevent crystallization along the edges. 

  • Once the mixture begins to take on a golden color, make sure to gently swirl the pan often, so the sugar does not caramelize all in one place. At this point, bring your butter and cream out of the fridge and keep nearby.

  • Keep cooking to bring it to a deep, rich golden brown. When you see the first small wisps of smoke arise from the pan, halt the cooking. 

  • Remove pan from heat. 

  • Add butter one tablespoon at a time, whisking well in between each until fully incorporated.

  • Slowly stream in your cream, whisking well and quickly. 

  • Add vanilla, whisk. Add salt, whisk. 

  • Pour into heat safe container, allow to come to room temp, then place in fridge to fully cool. 

Pie Crust

INGREDIENTS

1½ C all purpose flour
12 Tbsp unsalted butter (1½ sticks)
½ C fine ground cornmeal
1 Tbsp white sugar (heaping)
1 tsp kosher salt
¼ - ⅓ C ice water
2 tsp apple cider vinegar

DIRECTIONS

  • Measure out all dry ingredients into large bowl. Mix together until well incorporated.

  • Cut cold butter into tablespoons and add to your bowl. Toss with hands until butter is coated in flour mixture.

  • Smash, squeeze, and break cold butter chunks with your fingers until some of the mixture resembles a coarse meal but there are still plenty of pieces of butter about the size of blueberries in the mix. 
    Note: If butter goes soft, place bowl into fridge for 15 minutes to firm up.

  • Mix vinegar and ice water together, then add to flour mixture one tablespoon at a time, tossing with hands in between additions. 
    Note: The amount of water you will needs varies —  so add water until mixture holds together when pressed into a ball, but is still a little crumbly, and isn’t sticky to the touch. 

  • Form into a disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes. 

  • Roll out dough into a long rectangle-ish shape, then fold in half, then half again (same direction).

  • Press back together, rotate the dough 90 degrees, then repeat the roll and fold.

  • Form into a disc. If the butter has softened too much, return to fridge for another 20 - 30 minutes.

  • When ready, roll out dough at least two inches wider than the base of the pie tin. Drape over tin, create a lip. Return to fridge to firm up, again. 

  • Preheat oven to 350F. 

  • Place tin on baking sheet and line inside of pie with foil or parchment.
    Tent the edges of the crust with foil to prevent burning.
    Fill with your chosen weights.

  • Bake for 30-40 minutes, checking occasionally to ensure the edges of your crust have not taken on too much color. 

  • When edges are lightly browned, remove weights from inside of pie to properly cook the center — prick with a fork to prevent ballooning.

  • Cook for an additional 15 - 20 minutes, until your pie is golden brown in color. 

  • Cool for at least 1 hour before filling.

Pumpkin Ganache

INGREDIENTS

2 standard 15oz. cans of pumpkin puree (not pumpkin pie filling or mix)
1¼ C heavy cream
⅓ C glucose (or substitute corn syrup)
5 Tbsp unsalted butter
16oz or 2½ C chopped white chocolate or white chocolate chips
2 tsp cinnamon
1 tsp cardamom
½ tsp allspice
½ tsp ginger
Pinch nutmeg
Pinch clove
½ tsp kosher salt
 

DIRECTIONS

  • Spread both cans of pumpkin on parchment lined baking sheet and roast at 325 for about 20 - 30 minutes. color should darken by two shades and be well reduced. Puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! Let cool before use. 

  • Add white chocolate to heat safe large bowl, set aside.

  • Add cream, glucose, and butter to small pot, and bring to boil.

  • Once boiling, pour hot cream mixture over white chocolate, making sure all chocolate is covered. let sit for 1 minute.

  • Add roasted pumpkin, spices, and salt to white chocolate mixture, stir. 

  • Using immersion blender, blend all ingredients until totally smooth and silky.

Streusel

INGREDIENTS

½ C AP flour
⅓ C light brown sugar
⅓ C oats
6 Tbsp unsalted butter (room temp)
1 tsp cinnamon
½ tsp cardamom
big pinch salt
 

DIRECTIONS

  • Preheat oven to 325.

  • Add all ingredients to medium bowl. 

  • Mash and mix with hands until a loose crumb forms, and there are no dry spots or chunks of butter.

  • Spread on parchment-lined sheet pan.

  • Bake for 15 minutes, agitating every five minutes or so until golden brown.

    Note: Streusel can be made 1-2 days ahead, stored at room temp in an airtight container.

ASSEMBLY!!

  • Pour room temp (or slightly reheated) caramel into base of pie shell so the base is fully covered and level — place filled shell into fridge to firm up for 20 - 25 minutes.

  • Pour ganache over caramel and spread using offset spatula or spoon to make sure all caramel is covered. 

  • Place in fridge ASAP, covered, to fully set: 4-5 hours, or ideally overnight. Ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.

  • Top with fresh whipped cream, and streusel to serve.

Hannah Coward
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