Welcome to this baking tutorial, where I’ll show you how to make the most delicious caramel pumpkin pie! It’s perfect for autumn baking and festive gatherings! In this video, I’ll guide you step-by-step, starting with making the pie crust, including shaping, par-baking, and selecting the best filling, to help you create a unique and flavorful pumpkin pie.
The addition of caramel gives the baked pumpkin pie a beautiful caramel color. Its unique aroma, combined with the scent of spices, makes the pie even more fragrant and rich. The slight bitterness of the caramel adds an extra layer of flavor, making this pie a must-try for its perfect balance of taste, color, and aroma.
For detailed ingredient quantities, steps, and tips, check out my blog PhD Cafe: https://phd.cafe/en/recipes/2024/10/18/caramel-pumpkin-pie
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Ingredients (For a 9-inch Pumpkin Pie):
**Pie Crust**:
- 200g all-purpose flour
- 140g unsalted butter
- 90g ice water*
- 15g granulated sugar
- 2g salt
*Adjust ice water based on the flour’s absorption capacity
**Pumpkin Filling**:
- 400g canned pumpkin puree
- 120g granulated sugar
- 120g heavy cream
- 3 large eggs
- 70g unsalted butter
- 60g brown sugar
- 10g pumpkin pie spice
- 2g salt
- 1 tsp vanilla extract
### Instructions:
1. Slice the butter for the pie crust and keep it refrigerated. Bring all filling ingredients to room temperature.
2. In a mixing bowl, combine the all-purpose flour, sugar, and salt. Mix briefly, then add all the butter slices. Coat the butter with flour and gently separate any pieces stuck together.
3. Add ice water gradually, a little at a time, pouring it over the dry flour. After each addition, gently stir to evenly distribute the water. Stop when no dry flour remains at the bottom.
4. Transfer the shaggy dough to a work surface and gently press it together. Fold the dough 3–5 times, then shape it into a flat disc about 2 cm thick. Wrap in plastic wrap and freeze for 20 minutes.
5. After 20 minutes, roll out the dough into a rectangle approximately 55 cm long and 18 cm wide, with a 3:1 length-to-width ratio. Fold the dough into thirds, then rotate and roll it out again to a similar size, repeating the tri-fold. Wrap in plastic and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 220°C (425°F). Roll the chilled dough into a circle about 13 inches in diameter. Place the dough gently into a 9-inch pie pan. Lift the edges to let the dough naturally settle into the pan, then press it gently to fit. Trim the excess, leaving 2–3 cm beyond the pan’s edge.
7. Fold the excess dough under, slightly below the rim of the pan, then press to secure. Use two fingers on the outside and one finger inside the dough edge to create a wavy crimp. Press around the inner edge to secure the crimp to the pan.
8. Line the pie crust with parchment paper, filling it with pie weights, dried beans, or rice. Place the pie pan on a larger baking tray and bake for 20 minutes.
9. After 20 minutes, remove the pie and reduce the oven temperature to 165°C (325°F). Remove the parchment paper and pie weights. Poke holes in the bottom of the crust to release steam, then return it to the oven and bake for another 25–30 minutes until golden. Meanwhile, prepare the filling.
10. In a small saucepan, combine the 120g of sugar with 1 tablespoon of water. Heat over medium, swirling occasionally for even cooking. When the sugar reaches an amber color, remove from heat and stir in all the butter. Once melted, slowly pour in the heavy cream, stirring constantly until the foam subsides and the caramel sauce becomes smooth.
11. In a large mixing bowl, whisk the eggs and brown sugar until the sugar dissolves and the mixture lightens slightly. Add the pumpkin puree and mix well. Gradually stir in the caramel sauce, being careful not to cook the eggs. Add vanilla extract, salt, and pumpkin pie spice, mixing until smooth.
12. Once the pie crust is done baking, pour the filling into the crust. Bake at 165°C (325°F) for 60 minutes. After baking, turn off the oven, crack the door, and let the pie cool inside for 30 minutes.
13. Remove the pie from the oven and let it cool at room temperature for 4–6 hours before serving. Alternatively, refrigerate the pie once fully cooled. For serving, pair with unsweetened whipped cream if desired.
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### Video Chapters:
0:00 Introduction
0:36 Canned Pumpkin Puree
1:20 Pumpkin Varieties
1:45 Making the Pie Dough
5:07 Rolling, Shaping, and Par-Baking the Crust
9:19 Making the Pumpkin Filling
12:00 Baking and Cooling
13:10 Enjoying the Pie
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