Caramel Pumpkin Pie

Caramel Pumpkin Pie
Photo by Scott Phillips


  • ¼ tsp. ground ginger
  • 15-oz. can pure pumpkin
  • 1 blind-baked Basic Pie Pastry shell
  • 1/3 cup packed dark brown sugar
  • 2 Tbs. cold unsalted butter
  • ½ tsp. table salt
  • 2/3 cup heavy cream
  • + 5 more ingredients
    • ½ tsp. pure vanilla extract
    • ¼ tsp. ground cinnamon
    • ½ cup granulated sugar
    • 1/8 tsp. freshly grated nutmeg
    • 3 large eggs, at room temperature

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F. Pour the granulated sugar into a 3-quart, heavy-duty saucepan set over medium heat and sprinkle 2 Tbs. water over the sugar. Stir occasionally or swirl the pan to encourage the sugar to ...

View full recipe at Fine Cooking


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