Pumpkin and Caramel Pie

Pumpkin and Caramel Pie

  • Preparation 25 min
  • Cooking 55 min
  • Cooling 4 h
  • Chilling 30 min
  • Servings 1
  • Makes 8 servings
  • Vegetarian
  • Nut-free
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Ingredients

  • Crust

    • 1 cup (150 g) unbleached all-purpose flour
    • 3 tbsp sugar
    • ⅛ tsp baking powder
    • 6 tbsp (85 g) half-salted butter, cold and diced
    • 1 egg
  • Filling

    • 2 tbsp (30 ml) water
    • 3/4 cup (160 g) sugar
    • 1 cup (250 ml) 35% cream, warm
    • 3 eggs
    • 1 cup (250 ml) pure pumpkin purée, store-bought or homemade
    • 1 pinch cinnamon (optional)
    • Crème fraîche, to taste

Preparation

  • Crust

  • Filling

Note from Ricardo

You can use canned pumpkin purée, its smooth texture is perfect for this pie. But be sure to choose a plain, unseasoned purée.

Personal Note