Pumpkin Pie with Caramel Pecan
Introduction
Indulge in the perfect holiday treat
Pumpkin pie is a classic dessert that signifies the essence of fall and holiday gatherings. But what if you could elevate this traditional dish to new heights? Enter the Pumpkin Pie with Caramel Pecan Topping – a decadent dessert that combines the warm, spiced flavors of pumpkin with the indulgent sweetness of caramel and the crunch of pecans. This dessert is guaranteed to impress and becomes the star of your festive table.
Detailed Ingredients with measures
Pumpkin Pie Filling
1 can (15 oz) of pumpkin puree
¾ cup of granulated sugar
½ teaspoon of salt
1 teaspoon of ground cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground nutmeg
2 large eggs
1 can (12 oz) of evaporated milk
Caramel Pecan Topping
½ cup of coarsely chopped pecans
½ cup of caramel sauce (store-bought or homemade)
Pie Crust
1 unbaked 9-inch pie crust (homemade or store-bought)
Prep Time
Simple steps for perfection
Preparing for this delicious dessert is remarkably straightforward. You’ll begin by preheating your oven and rolling out your pie crust in a pie pan. For the filling, mix your pumpkin puree, spices, sugar, and eggs together in one bowl, then add the evaporated milk. Once the mixture is smooth, pour it into your pie crust and get ready to bake it to golden perfection.
Cook Time, Total Time, Yield
A dessert worth the wait
Cook Time: Approximately 55 minutes.
Total Time: About 2 hours, including cooling.
Yield: This recipe serves 8 generously sized portions, making it perfect for family dinners or gatherings.
This Pumpkin Pie with Caramel Pecan Topping is an unforgettable way to celebrate the season. With its silky, spiced filling and crunchy, sweet topping, it’s destined to become a family favorite for years to come. Treat yourself and your loved ones to this incredible dessert that mixes tradition with a bit of indulgence.
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Detailed Directions and Instructions
Prepare the Pie Crust
1. Roll out the pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
2. Preheat oven to 375°F.
3. Line the pie crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling.
4. Bake for 15 minutes, then remove the weights and parchment paper. Set the crust aside.
Make the Pumpkin Pie Filling
1. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and cornstarch.
2. Stir in the eggs, one at a time, until combined.
3. Add the evaporated milk and mix well to create a smooth filling.
Fill and Bake the Pie
1. Pour the pumpkin pie filling into the pre-baked pie crust.
2. Bake in the preheated oven at 375°F for 50-60 minutes, or until the center of the pie is just slightly jiggly but set.
3. Remove from the oven and allow the pie to cool completely at room temperature.
Make the Caramel Sauce
1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and heavy cream, then bring the mixture to a boil.
3. Reduce the heat and simmer for 2-3 minutes, stirring constantly.
4. Remove from heat, stir in the vanilla extract, and let it cool slightly before using.
Make the Pecan Topping
1. Add pecans to the caramel sauce, stirring until well coated.
Assemble the Pie
1. Once the pie has fully cooled, pour the caramel-pecan topping evenly over the top.
2. Allow the topping to set for at least 15 minutes before serving.
Notes
Pie Crust Options
You can use a homemade pie crust or a store-bought one. Ensure it’s pre-baked before adding the filling.
Baking Time
Keep an eye on the pie as it bakes; ovens may vary. The center should only have a slight jiggle when it’s done.
Caramel Tips
Ensure the caramel sauce is not overcooked, as it can harden. Stir consistently during the cooking process.
Storage
Store the pumpkin pie in the refrigerator, covered, for up to 3 days.
Freezing Option
The pie can be frozen (without the topping) for up to 2 months. Add the caramel-pecan topping after thawing.
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Cook techniques
Blind Baking the Pie Crust
Blind bake your pie crust before adding the filling to ensure the crust is crisp and fully cooked. Prick the surface of the pie crust with a fork to prevent bubbling, and use pie weights or dried beans to weigh the crust down during baking.
Mixing the Filling
Whisk the pumpkin pie filling ingredients until completely smooth to avoid lumps. Ensure that each ingredient is fully blended before pouring into the pie crust.
Using a Water Bath
Use a water bath to prevent the custard filling from cracking. This creates steam during baking and provides even heat distribution.
Making the Caramel Pecan Topping
Toast the pecans first for added flavor and texture. Once the caramel is prepared, work quickly to coat the pecans and pour it evenly over the pie before it cools.
Cooling Completely
Allow the pie to cool completely at room temperature before refrigerating. This helps the filling set properly and enhances the final texture.
FAQ
Can I use store-bought pie crust?
Yes, you can use a store-bought pie crust for convenience, but homemade crust offers better flavor and texture.
How can I prevent cracks in my pumpkin pie?
To prevent cracks, avoid overbaking and consider using a water bath to create gentle, even heat.
Can I make the pie ahead of time?
Absolutely, the pie can be made the day before and stored covered in the refrigerator until ready to serve.
How do I store leftover pie?
Store leftover pie in an airtight container or wrapped tightly in the refrigerator for up to 3 days.
Can I freeze the pie?
Yes, you can freeze pumpkin pie without the caramel pecan topping. Wrap it tightly in plastic wrap and foil, and freeze for up to one month. Add the topping after thawing when ready to serve.
How do I toast pecans?
Toast pecans in a single layer on a baking sheet at 350°F for 6-8 minutes, stirring occasionally, until fragrant and golden.
What type of pumpkin should I use?
Use canned pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center is slightly wobbly but not liquid. The filling will continue to set as it cools.
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Conclusion
Pumpkin pie with caramel pecan topping is a delightful twist on a classic dessert, combining the smooth richness of pumpkin filling with the irresistible crunch and sweetness of caramelized pecans. This dessert is a true show-stopper that captures the essence of fall flavors and festive gatherings. It is an easy recipe that yields a decadent treat, perfect for impressing your guests or elevating your holiday table.
More recipes suggestions and combination
Classic Apple Pie
A timeless favorite, pairing perfectly with the buttery caramel crunch of pecans from the pumpkin pie.
Pecan Pie Bars
A wonderful option for a handheld dessert that echoes the comforting nutty pecan flavor.
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This dish balances the sweet and savory aspects of a holiday spread, complementing the pumpkin pie beautifully.
Banana Cream Pie
Light and creamy, it contrasts deliciously with the dense and rich pumpkin pie.
Homemade Vanilla Ice Cream
A perfect way to top off the pumpkin pie or enjoy as a standalone dessert.
Maple Walnut Cake
Pair this nutty cake with the pumpkin pie for a delightful combination of fall-inspired flavors.
Cinnamon-Spiced Whipped Cream
Make your desserts extra special by adding this to your pumpkin pie or other fall treats.
Salted Caramel Sauce
Drizzle this over virtually any dessert for an added layer of gooey sweetness and a perfect pairing with pecan toppings.
Mini Pumpkin Cheesecakes
Individually sized desserts that echo the flavors of the pumpkin pie, offering variety to your dessert spread.
