Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 tsp sea salt flakes
Special equipment needed:
- Mixing bowl
- Whisk
- Pie dish
- Saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
3. Pour the mixture into the pie crust and smooth out the top.
4. Bake the pie for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until the filling is set.
5. While the pie is baking, make the salted caramel sauce. In a saucepan, combine the granulated sugar and water over medium-high heat. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.
6. Cook the sugar mixture until it turns a deep amber color, about 5-7 minutes. Use a candy thermometer to ensure it reaches 350°F.
7. Remove the saucepan from the heat and carefully whisk in the heavy cream until well combined.
8. Stir in the sea salt flakes and let the caramel sauce cool to room temperature.
9. Once the pie is done baking, let it cool to room temperature before drizzling the salted caramel sauce over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat the oven to 425°F for the first 15 minutes of baking, then reduce the temperature to 350°F for the remaining baking time.
Serving size:
- This recipe makes 8 servings.
Nutritional information:
- Calories: 437
- Fat: 19g
- Carbohydrates: 62g
- Protein: 8g
- Sodium: 490mg
- Sugar: 50g
Substitutions for ingredients:
- Instead of using a pre-made pie crust, you can make your own using flour, butter, and water.
- If you don't have sweetened condensed milk, you can use evaporated milk and add sugar to the pumpkin mixture.
- You can use pumpkin pie spice instead of the individual spices listed in the recipe.
- Instead of heavy cream, you can use half-and-half or milk in the caramel sauce.
Variations:
- Add a tablespoon of bourbon to the pumpkin mixture for a boozy twist.
- Top the pie with whipped cream or vanilla ice cream instead of the salted caramel sauce.
- Use a gingersnap or chocolate cookie crust instead of a traditional pie crust.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with a beaten egg before adding the pumpkin mixture.
- Let the pie cool completely before slicing to ensure it sets properly.
- If the caramel sauce is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Drizzle extra caramel sauce over each slice before serving.
- Top with a sprinkle of sea salt flakes or chopped nuts.
Garnishes:
- Sea salt flakes
- Whipped cream
- Chopped nuts
- Cinnamon
Pairings:
- Hot apple cider
- Coffee
- Spiced tea
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with almonds
- Cranberry sauce
Troubleshooting advice:
- If the pie filling cracks, it may be overcooked. Try reducing the baking time next time.
- If the caramel sauce crystallizes, it may be due to stirring the sugar mixture too much. Start over and avoid stirring once the sugar dissolves.
Food safety advice:
- Make sure to use a candy thermometer when making the caramel sauce to ensure it reaches the proper temperature for safety.
- Store leftover pie in the refrigerator and discard after 3 days.
Food history:
- Pumpkin pie has been a traditional dessert in America since the 17th century, when colonists would make pies using pumpkins and other squashes.
- Caramel sauce dates back to the 17th century in France, where it was used as a topping for desserts and pastries.
Flavor profiles:
- The pumpkin pie has a warm, spicy flavor with a creamy texture.
- The salted caramel sauce adds a sweet and salty contrast to the pie.
Serving suggestions:
- Serve the pie warm or at room temperature with a dollop of whipped cream or a drizzle of caramel sauce.
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Taste: Sweet, Salty, Caramelized, Spicy, Rich