Sunday, November 20, 2011

Caramel Pumpkin Pie

A friend of mine and I made this last night. It turned out spectacular! I think it tastes a lot like french toast. We used pumpkin that we had boiled and mashed ourselves so it was very, very wholesome and delicious.

Caramel Pumpkin Pie

Makes 2 small/normalish pies.

For the pie crust, just use your normal recipe, I think it'll work for just about any pie crust. I use the Better Homes and Gardens recipe that I posted on here a while back.

8 oz cream cheese, softened
1 can pumpkin, about 2 cups
1 cup granulated sugar
1 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/8 teaspoon clove, ground
1 teaspoon pure vanilla extract
1/2 cup homemade caramel (store bought would work too)
1/2 cup half & half
2 eggs

In a medium bowl beat the softened cream cheese with a mixer (we didn't have one and it took a LOT of hand whisking to get it creamy), until creamy. Add the mashed pumpkin, sugar, cinnamon, ginger, nutmeg, clove, vanilla, and beat until well incorporated.

Bring the caramel to room temp and mix into pumpkin mixture, stirring until no caramel chunks remain.

Beat the half & half and eggs together, until well combined. Slowly add the egg mixture to the caramel pumpkin mixture, and stir until well incorporated.

Pour into the prepared pie crust and bake for 45-55 minutes, or until just set (toothpick inserted in the middle comes out slightly clean)

Let cool completely before serving.

No comments:

Post a Comment