Salted Caramel Nut Pumpkin Pie

Salted Caramel Nut Pumpkin Pie

This Salted Caramel Pumpkin Pie is full of fall holiday flavors.

Salted Caramel Nut Pumpkin Pie
Makes 1 (9-inch) deep-dish pie
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Ingredients
  1. 2 cups sugar
  2. ½ cup water
  3. ¼ cup light corn syrup
  4. ½ cup butter
  5. 1 cup heavy whipping cream
  6. 2 teaspoons sea salt
  7. 2⅔ cups canned pumpkin
  8. 4 large eggs
  9. 1 teaspoon vanilla extract
  10. 1½ teaspoons pumpkin pie spice
  11. ½ teaspoon ground cinnamon
  12. ¼ teaspoon ground cardamom
  13. Basic Piecrust (recipe follows
)
  14. 1 cup salted mixed nuts
Instructions
  1. Preheat oven to 350°.
  2. In a large skillet, stir together sugar, ½ cup water, and corn syrup until combined. Cook, without stirring, over medium heat until mixture is honey colored, 5 to 7 minutes more. Remove from heat, and stir in butter until melted. Stir in cream and salt until smooth. Reserve 1 cup caramel in a small bowl.
  3. In a large bowl, whisk together remaining caramel and pumpkin; whisk in eggs, pie spice, vanilla, cinnamon, and cardamom until smooth.
  4. Press prepared Basic Piecrust into bottom and up sides of a 9-inch deep-dish pie plate. Trim excess crust to about 1/2 inch past edge of pie plate. Fold crust edges under, and crimp as desired. Pour caramel mixture into prepared crust.
  5. Bake until center of pie is set, 50 to 60 minutes. Let cool completely on a wire rack.
  6. Just before serving, stir together nuts and 1/2 cup reserved caramel until combined. Gently spoon mixture onto pie near edges. Serve remaining 1/2 cup reserved caramel with pie. Refrigerate pie in an airtight container for up to 3 days.
Notes
  1. If reserved caramel gets too thick, microwave on medium until pourable, stirring every 10 to 15 seconds.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Basic Piecrust
Makes 1 piecrust
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Ingredients
  1. 2⅓ cups all-purpose flour
  2. 1 tablespoon sugar
  3. ½ teaspoon salt
  4. 6 tablespoons cold butter, cut into ½-inch pieces
  5. 6 tablespoons cold all-vegetable shortening, cut into ½-inch pieces
  6. ½ cup ice water
Instructions
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter and cold shortening until mixture is crumbly. Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together and starts to form a ball. (You may not need to use all the water.)
  2. On a lightly floured surface, knead mixture until a smooth dough forms. Shape into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
  3. On a lightly floured surface, roll piecrust to a 14-inch circle, about 1/8 inch thick.
Notes
  1. Try not to stretch your piecrust when fitting it into your pie plate; stretching the dough can cause it to shrink as it bakes.
Paula Deen Magazine https://www.pauladeenmagazine.com/
 

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