Caramel Pumpkin Pie
- 1 1/2 cups all-purpose flour
- 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 4 to 5 tablespoons ice water
- 1 cup sugar
- 1/3 cup water
- 2 cups heavy cream
- 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- Scant 1/2 teaspoon salt
- 4 large eggs, lightly beaten
- This recipe is vegetarian
- Produce
- Ginger, ground (1 1/4 teaspoons)
- Solid-pack pumpkin (1 (15-oz) can)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Cinnamon, ground (1 1/4 teaspoons)
- Cloves, ground (1 Pinch)
- Nutmeg (1/4 teaspoon)
- Salt (3/4 teaspoon)
- Sugar (1 cup)
- Drinks
- Ice water (4 tablespoons)
- Water (1/3 cup)
- Dairy
- Butter, unsalted (1 1/4 sticks)
- Heavy cream (2 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2006 (6 years ago).
15 people saved this recipe.
