Ingredients
Makes 8 servings
Crust
Filling
For crust:
Step 1
Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
Step 2
Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
Step 3
Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
Meanwhile, for filling:
Step 4
Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
Step 5
Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
Step 6
Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.
How would you rate Caramel-Pumpkin Pie with Mincemeat Ice Cream?
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Reviews (19)
Back to TopI was looking up this recipe to make it again this year. I really love it and I think the key difference between "bland" and "wonderful" reviews has to do with cooking the carmelized sugar as dark as possible without burning. It can be tricky, but if you go too far it's only a little bit of sugar and water to start over!
Anonymous
Madison, wi
11/20/2006
Made a day ahead. Very yummy and a nice change from the pie I had relied on.
Anonymous
Texas transplanted in Kenya
1/3/2005
light, but bland.
Anonymous
rochester, ny
12/15/2004
I am not a Pumpkin pie lover and I could have finished this pie all by my self. It was a hit at Thanksgiving and I plan on making it again at Christmas!! Thanks!!
khmccarthy80
Guilford, CT
12/10/2004
I agree with others in that you couldn't detect the caramel. Also, I found the pie to need more sugar and I tend to like desserts that are less sweet. All in all, it was very disappointing.
Anonymous
East Hartford, CT
12/8/2004
Not a fan of the pie, it was too much work for not enough flavor. The ice cream was FANTASTIC if you are a mincemeat fan.
Anonymous
Bethel, CT
12/6/2004
我做了两次这个食谱。我第一次followed the directions exactly. It was ok...too much work for the results. I couldn't detect the caramel at all. The second time I used brown sugar instead of the caramel and poured the caramel over the top of the pie before serving it. Now that was good.
ljmccarthy
Montpelier, Vermont
11/29/2004
This was ok... nothing to be ashamed of... BUT, didn't taste like caramel... WAY too much work for the result.
sohum
Garberville, CA
11/29/2004
我发现这个食谱fab-Oh !卡梅尔是微妙的,and can be lost if too much whipped cream is applied. (I did not try the mincemeat ice cream.) Even the pumpkin pie perfectionist in my group requested the recipe. What I especially like about this pie is that it is not heavy. It is very light and smooth. It makes a nicer ending to a heavy holiday meal. I baked a test earlier in the week, and had the disappointing experience cited in an earlier post, in which the mixture hardened into a fist-sized blob as I added the cream to the sugar-water. This mixture took 2 glasses of wine and an entire Norah Jones CD to dissolve, so it wasn't exactly unpleasant, but not something I wanted to make Thanksgiving morning if this is what it required! So the 2nd time I made it, I added the cream *very* slowly, while whisking. No blob. Not even a carmel "bit" appeared. The crust is fantastic. This crust has turned out great three times for me, in just a week. Seems simple enough, and rather unextraordinary as a recipe... but, oh-joy, it is light, flaky, and SO worth the time.
TillyBug
Alexandria, VA
11/29/2004
I had high hopes for this but it really disapointed. After going thru all the work of making the caramel it didn't taste "caramelly" at all. Just tasted like bland pumpking pie probably could've done better (and less work) with the recipe on the back of the can of pumpkin.
uconnjenn
NY
11/29/2004
I don't know what everyone tasted but it certainly wasn't this poor excuse for a pumpkin pie. My dogs Milk Bones have more flavor than it had. Come to think of it they were quite similar. I gave it one fork because there are no zero forks. What a BIG BIG Disappointment!
cruzincook
11/27/2004
Now that we've eaten the pie I thought I'd come back and rate it again. I thought it tasted good but didn't really taste a caramel flavor. I think I'll try a different recipe next year.
bencam
Paoli, PA
11/26/2004
Delicious! I also ran into the problem of the caramel hardening in the pan, but I reheat on low and it melted again with no problems. I found the caramel taste to be very subtle, but the texture was light and fluffy, and it was simply divine. My husband loved it and we both finished the pie this morning for breakfast. This will be the recipe I use from now on for pumpkin pie.
DeeKal
Madison, WI
11/26/2004
I cooked a double recipe in 2 frozen deep dish crusts. 6 Adults & 2 Children at 1 and 3/4 pies. My 11 year old nephew would have had a fourth piece if he'd been allowed! Well worth the trouble!!!
Anonymous
Arnoldsville, GA
11/26/2004
What a pie! It will be my favorite pumpkin pie from now on. I had enough time to spare, so I just left the hardened bits of caramel in the pan with the half & half & cream, and when I returned a while later,they had dissolved.
Anonymous
11/26/2004
