Hey hey hey, has it been a minute or what?! I have not blogged since after having my first kid... that's crazy! Life is crazy. I really missed writing here and sharing my recipes with you all. I haven't created as much but I've bought a ton of cookbooks in the past few years and have been learning a lot through those. I've also revamped the blog a bit so I hope you take a look around! I will do a little life update soon, but for now let's get to this salted caramel pumpkin pie.


I make at least one pumpkin pie every year and so far every year it has been different. I guess I really do enjoy testing out new things in the kitchen. For this specific recipe I made my own pumpkin puree which was super easy to do beforehand. All you need to do is wash and cut your pumpkin, deseed, bake, scoop & puree. It made the texture of the pie so much creamier but you can definitely opt out for a can of pumpkin puree to save yourself some time. This recipe also calls for salted caramel which you can make yourself or buy from the store. I ended up using Trader Joe's salted caramel to make it a bit easier since making caramel can be kind of finicky when you're on a time crunch. For the crust I used Erin McDowell's all butter pie dough recipe because she is the pie queen and doing it her way always leaves me with a solid crispy crust. No soggy bottoms over here. I topped mine with some homemade whipped cream, a dash of cinnamon and a drizzle of salted caramel *chef's kiss*. Happy Thanksgiving!


SALTED CARAMEL PUMPKIN PIE RECIPE

makes (1) 9in 


INGREDIENTS 

for the crust 

  • 1 pie crust, homemade or store bought
  • 1 egg, lightly beaten 


for the filling 

  • 15 ounces pumpkin puree, homemade or canned
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1/2 tsp. salt
  • 1 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. pure vanilla extract
  • 1 1/4 cups heavy cream
  • 1/2 cup salted caramel sauce, homemade or store bought


DIRECTIONS 

for the crust 

  • Roll out the pie dough into a 12in circle on a lightly floured surface. 
  • Transfer the dough to your pie pan. 
  • Trim the edge and tuck the excess underneath. 
  • Crimp the rim with your fingers or a fork. 
  • Place the prepared crust into the freezer for 30mins while you preheat the oven to 375°F and make the filling. 
  • Once chilled, dock the crust with a fork & par bake the crust with pie weights for 15mins. 
  • Take the pie weights off and brush the entire crust with egg wash and return to the oven for another 5mins. 
  • Let the crust cool for 5mins before filling. 

for the filling 

  • In a large bowl whisk together all the ingredients except heavy cream. 
  • Add in the heavy cream last and whisk until smooth.
  • Pour the filling into the par baked crust and bake for 45-50mins. 
  • The center should be slightly jiggly when ready. Don’t over bake. 
  • Turn the oven off and crack the door open to let the pie cool inside to prevent cracking. 
  • Once the pie is cooled to room temp. cover the pie and transfer to the fridge or serve the pie immediately with whipped cream and extra salted caramel sauce.