Caramel Pumpkin Pie | Tuesdays with Dorie Recipe

 

Caramel Pumpkin Pie | Tuesdays with Dorie Recipe

 

Caramel Pumpkin Pie is a recipe from Dorie Greenspan’s beloved cookbook Baking: From My Home to Yours. Early food bloggers will remember the popular Tuesdays with Dorie group where home bakers made and shared her recipes together each week. This caramel-kissed twist on pumpkin pie quickly became a favorite during the fall season.

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The pie has all the cozy spice of a traditional pumpkin pie, but the addition of homemade caramel takes it to another level. It is rich, smooth, and fragrant, filling the house with warm autumn aromas while it bakes.

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  Caramel Pumpkin Pie | Tuesdays with Dorie Recipe

  Print Recipe

  Equipment

  • Preheat the oven to 350°F.

  Ingredients

    

  • 1 single 9-inch pie crust homemade or purchased, partially baked and cooled
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 2 tablespoons dark rum cognac, or apple cider
  • 2 tablespoons unsalted butter cut into 4 pieces
  • 1 cup canned unsweetened pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • Pinch of freshly grated nutmeg
  • Tiny pinch of ground allspice
  • Pinch of salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • Lightly sweetened whipped cream for serving

  Instructions

   

  Prepare the crust

  • Partially bake the pie crust in a 9-inch pie plate and let it cool. Place the pie plate on a baking sheet lined with parchment or a silicone mat. Preheat the oven to 350°F.

  Make the caramel

  • Sprinkle 1/2 cup sugar into a large nonstick skillet. Cook over medium-high heat until the sugar melts and begins to turn amber. Swirl the skillet gently to ensure even coloring. Continue until the sugar becomes a deep amber, almost mahogany, but not burned.
  • Reduce the heat to medium and carefully pour in the cream. The mixture will bubble and may clump but will smooth out as you stir. Add the cider (or rum or cognac) and butter. Cook until smooth. Transfer the caramel to a heatproof bowl and let cool for 15 minutes.

  Mix the pumpkin filling

  • In a large bowl, whisk the pumpkin puree until smooth. Add the remaining 1/2 cup sugar, spices, salt, vanilla, and eggs. Whisk until blended. Stir in the cooled caramel. Tap the bowl on the counter to release bubbles. Pour filling into the cooled pie crust.

  Bake the pie

  • Bake at 350°F for 45 to 50 minutes, until the filling is puffed and set. A thin knife inserted into the center should come out clean.

  Cool and serve

  • Cool the pie on a wire rack to room temperature, or chill in the refrigerator. Before serving, spread lightly sweetened whipped cream over the top or pipe rosettes for a festive finish.

  Notes

  Serving Suggestions

  • Serve slices chilled or at room temperature with plenty of whipped cream.
  • Add a sprinkle of cinnamon or nutmeg on top for extra flair.
  • Pair with coffee, hot cider, or mulled wine for a cozy fall dessert course.

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