Ingredients with Measurements:
- For the Pecan Crust:
1 1/2 cups pecans
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 tablespoons ice water
- For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
1 cup heavy cream
1/2 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
- For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
1/2 cup heavy cream
1/4 teaspoon salt
Special equipment needed:
- 9-inch pie dish
- Food processor
- Rolling pin
- Pastry brush
- Candy thermometer
Step-by-step instructions:
For the Pecan Crust:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the pecans until finely ground.
3. Add the flour, sugar, and salt, and pulse until combined.
4. Add the cubed butter and pulse until the mixture resembles coarse sand.
5. In a small bowl, whisk together the egg yolk and ice water.
6. Add the egg mixture to the food processor and pulse until the dough comes together.
7. Turn the dough out onto a lightly floured surface and shape it into a disk.
8. Roll out the dough to fit the pie dish and transfer it to the dish.
9. Trim the edges and prick the bottom of the crust with a fork.
10. Bake the crust for 15 minutes or until lightly golden. Set aside to cool.
For the Pumpkin Filling:
1. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
2. Pour the filling into the cooled crust.
3. Bake the pie for 45-50 minutes or until the filling is set.
4. Let the pie cool completely before serving.
For the Caramel Sauce:
1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber in color.
2. Add the butter and whisk until melted.
3. Remove the pan from the heat and slowly pour in the heavy cream while whisking constantly.
4. Add the salt and whisk until smooth.
5. Let the sauce cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Pecan Crust: 350°F
Pumpkin Filling: 350°F
Caramel Sauce: Medium heat
Serving size:
8 servings
Nutritional information:
Calories per serving: 545
Fat: 38g
Carbohydrates: 48g
Protein: 6g
Sodium: 260mg
Sugar: 35g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pecans for the crust.
- Half-and-half or whole milk can be used instead of heavy cream for the filling.
- Maple syrup or honey can be used instead of brown sugar for the filling.
- Ground cloves or allspice can be added to the filling for extra flavor.
Variations:
- Add a layer of whipped cream on top of the pie before serving.
- Use gingersnap cookies instead of flour for the crust.
- Add a tablespoon of bourbon to the filling for a boozy twist.
- Top the pie with toasted pecans or whipped cream.
Tips and tricks:
- Make sure the butter for the crust is cold to ensure a flaky texture.
- Blind bake the crust for 15 minutes before adding the filling to prevent a soggy bottom.
- Use a candy thermometer to make sure the caramel sauce reaches the right temperature.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Top the pie with whipped cream, toasted pecans, or a drizzle of caramel sauce.
Pairings:
Serve the pie with a cup of coffee or hot apple cider.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust becomes too soft while rolling it out, refrigerate it for a few minutes before continuing.
- If the filling cracks while baking, reduce the oven temperature and bake for a longer time.
Food safety advice:
Make sure to refrigerate the pie if it's not being served immediately.
Food history:
Pumpkin pie is a traditional dessert in the United States, especially during the fall and winter months.
Flavor profiles:
The pie has a sweet and nutty flavor from the pecan crust, a creamy and spiced flavor from the pumpkin filling, and a rich and buttery flavor from the caramel sauce.
Serving suggestions:
Serve the pie as a dessert after a Thanksgiving or Christmas dinner.
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Taste: Sweet, Nutty, Creamy, Caramelized, Spiced