HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Mom's Caramel Pumpkin Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/3 cups all purpose flour 1 tbsp. sugar 1/2 tsp. salt 3 tbsp. cold, diced butter 3 tbsp. cold, diced 2 tbsp. ice water, plus additional if necessary Filling: 2/3 cup sugar 2 tbsp. water 2 tbsp. butter 3/4 cup half and half 2/3 cup heavy or whipping cream 2 large eggs 1 large egg yolk 1 cup canned pumpkin puree 2 tsp. ground cinnamon 3/4 tsp. ground ginger 1/4 tsp. ground cloves 1/8 tsp. salt Directions For Crust: Combine flour, sugar and salt in a food processor. Pulse to blend. Add butter and shortening and pulse until coarse crumbs form. Add water and blend until moist clumps form, adding additional water if mixture is too dry. Gather dough into a ball and flatten to a disc. Wrap tightly with plastic wrap and refrigerate 1 hour. Roll dough out to a 12 inch round on a floured surface. Transfer dough to a 9 inch pie dish and trim off overhang. Crimp edges. Refrigerate crust 1 hour. Preheat oven to 375 degrees. Bake chilled pie shell about 15 minutes until edges are browned. Transfer baked crust to a rack and cool while preparing filling. For Filling: Reduce oven to 350 degrees. Combine sugar and water in a medium saucepan over medium high heat. Stir until sugar dissolves. Boil mixture without stirring until it turns a deep amber color. Remove pan from the heat and whisk in butter 1 tbsp. at a time. Stir in half and half and cream. Continue stirring until any caramel bits are dissolved. Whisk together eggs, yolk, pumpkin, cinnamon, ginger, cloves and salt in a large bowl. Whisk in caramel mixture. Pour filling into the prepared crust. Bake about 50 minutes until puffed and set in the center. Transfer pie to a rack and cool completely. Serves 8 to 12. Related Recipes •   Thanksgiving Quick Turtle Pumpkin Pie •   Quick Pumpkin Ice Cream •   Caramel Apple Cheesecake •   Mom's Pumpkin Nut Bread •   Praline Pumpkin Dessert •   Mom's Caramel Morsel Bars •   Easy Holiday Pumpkin Pecan Layer Pie •   Mom's Favorite Chocolate Caramel Nut Squares •   Thanksgiving Pumpkin Caramel Praline Cheesecake •   Easy Pumpkin Dessert •   Halloween Candied Apples •   Chewy Caramel Brownie Pie •   Pumpkin Pineapple Muffins •   Old Fashioned Caramel Corn •   Pumpkin Cookies •   Pumpkin Pie •   Caramel Cream Brownie Trifle •   Jack O' Lantern Pumpkin Puff Pancakes •   Caramel Pudding •   Pumpkin Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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