How To make Caramel Cream Pumpkin Pie
Ingredients
20
each
caramels, 6 oz
1/2
cup
milk, evaporated, skim
1
each
pie shell, unbaked, 9 inch
4
oz
cream cheese, softened
1
each
egg
1
tablespoon
sugar
1/2
teaspoon
vanilla
1
cup
pumpkin, canned
1
each
egg
1/3
cup
sugar
1/2
teaspoon
cinnamon
1/4
teaspoon
salt
1/4
teaspoon
ginger, ground
1/2
teaspoon
cloves, ground
3/4
cup
milk, evaporated, skim
1
cup
whipping cream
2
tablespoon
sugar
Directions:
In a small saucepan combine caramels and the 1/2 cup milk. Cook and stir over low heat until caramels are melted and mixture is smooth. Reserve 2 tablespoons of the caramel mixture for topping; spread remaining caramel mixture in unbaked pie shell. Set aside.
In a medium mixing bowl beat cream cheese until fluffy. Add 1 egg, 1 tablespoon sugar and the vanilla. Beat until fluffy. Pour cream cheese mixture over caramel mixture in pie shell.
Bake in a 375 oven for 10 minutes or until just set. Meanwhile in a mixing bowl, stir together pumpkin, remaining egg, 1/3 cup sugar, cinnamon, salt, ginger and cloves until smooth; stir in 3/4 cup milk. Carefully spoon the pumpkin mixture over the cream cheese layer. Cover edge of pie with foil. Bake for 20 minutes. Uncover edge of pie and bake about 20 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack. Just before serving, in a small mixing bowl beat whipping cream and the 2 tablespoons sugar until soft peaks form. Spoon dollops of whipped cream on top of pie and drizzle with reserved caramel mixture.
Makes 8 servings.
How To make Caramel Cream Pumpkin Pie's Videos
10 of the EASIEST Pumpkin Dessert Ideas
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Caramel Pumpkin Pie
There is one egg-spected food for Thanksgiving - PIES! Okay, turkey too. ???? Try this twist on the traditional pumpkin pie, with caramel. It's easy and delicious.
SALTED CARAMEL pumpkin pie!
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Beth's Pumpkin Creme Caramel Recipe | ENTERTAINING WITH BETH
Learn how to make my pumpkin creme caramel recipe, a perfect alternative to Pumpkin Pie for Thanksgiving!
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BETH'S PUMPKIN CREME CARAMEL RECIPE
INGREDIENTS
FOR THE CARAMEL:
1 ½ cups (300 g) sugar
FOR THE CUSTARD:
2 eggs
4 egg yolks
3 tbsp (38 g) sugar
½ cup (120 g) pumpkin puree
¼ tsp (1.25 ml) pumpkin pie spice
1/8 tsp (.75 ml) salt
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
FOR THE WHIPPED CREAM:
1 cup (240 ml) heavy cream (double pouring cream)
1 tbsp (6 g) powdered sugar (icing sugar/confectioner’s sugar)
½ tsp (2.5 ml) vanilla extract
FOR THE GARNISH:
½ cup of chopped candied pecans
METHOD:
Preheat oven to 325F (162C)
Place 6 ramekins in a roasting pan and set aside.
In a large saucepan heat the sugar. Allow sugar mixture to simmer on medium high heat, swirling the pan periodically until an amber mixture starts to develop around the sides. Once that happens swirl the pan continuously until a dark amber color develops. Remove from the flame.
Pour the caramel into each ramekin, filling each one with about 2 tbsp (30 ml) of caramel.
Then in a large mixing bowl whisk together the eggs, the egg yolks, the sugar, the pumpkin puree, the spice and salt. Then add the milk, heavy cream, and salt whisk until combined.
Ladle egg mixture into ramekins ¾ of the way full. Place in oven and then pour hot water in the roasting pan just up to about half way up the ramekins. This water bath will help the custards cook slowly and evenly. This will create a beautiful texture!
Bake for 25 mins. Custards should be set, but will giggle slightly.
Allow to cool and then refrigerate. NOTE: These are really best made 1-2 days in advance since the longer they sit in the fridge the more the caramel at the bottom of the ramekins will dissolve and get “syrupy”.
To make whipped cream, combine ingredients in a bowl and whip on high with a hand mixer. Cover and refrigerate until ready to serve.
Once ready to serve, run a knife around the sides of the custards to loosen them place a plate on top, and flip upside down. Custard will unmold and the caramel will run over the sides.
Top custards with a dollop of whipped cream, and sprinkle with some candied pecans.
Et voila! Enjoy!
the sounds of home ???? ft a salted caramel pumpkin pie!!! (Recipe from Milk Bar) #pumpkinpie