If you love pumpkin pie, and always made it the same way, try it with homemade salted caramel sauce mixed into the filling. The salted caramel adds the perfect amount of balance to offset the sweetness or this creamy filling. And the laminated all butter pie crust is extra flaky and crispy, making it a perfect vessel for this delicious filling.
I am sure it will become your favorite pumpkin pie recipe.
Oh and make it spooky for the holidays ;-)
Pie Crust (for top and bottom crust)
2 ¼ Cup Flour (320 grams)
1 Cup Butter, Unsalted, Cut in 1’’ cubes and chilled (227 grams)
¾ tsp Salt (3 grams)
8-10 Tbsp. Cold Water (100-130 grams)
In a food processor, combine 2 ¼ Cup Flour, ¾ tsp Salt and 1 Cup Butter. Pulse until the mixture resembles coarse dough. This should take 15-20 pulses of 4-5 seconds each. Now through the tube, slowly add chilled water 1 Tbsp. at a time, pulsing 4-5 seconds after each tablespoon. As soon as the dough reaches a fine crumb, stop mixing. It usually takes about 8 Tbsp. of water to reach the right consistency. Take the dough out onto a work surface and bring it together into a disc. Wrap with a plastic wrap and place in the refrigerator for at least 1 hour. You can make the dough 1-2 days ahead and keep it in the fridge.
After 1 hour, take the dough out of the refrigerator and place onto a lightly floured surface. Roll it out to ¼’’ thickness. Fold the dough in half and then half again. Wrap it with a plastic wrap and refrigerate for 30 minutes. Repeat this step 1 more time. Now divide the dough in 2 and roll out the portion for the bottom crust. Place the rolled out dough into a 9’’ pie dish, making sure to overlap the dish by 2-3’’. Place in the fridge and preheat the oven to 425 °F (218 °C). Once the oven is preheated, take the crust out and dock with the fork, on the bottom and sides. Place a large piece of parchment over the crust and fill with beans or pie weights. This will prevent pie crust from sliding down the sides of the pie dish, so make sure to fill with weights all the way to the top. I usually add about 2-2.5 lb of dry beans. (900-1130 grams). Parbake the crust this way for 10 minutes. Set aside a bowl to have ready to place the weights into. Take the pie crust out of the oven and remove the parchment paper with weights, into the bowl. Bake again, without the weights, for another 8-10 minutes. Take out the crust and set aside. Lower the heat to 350 °F (177 °C) and now prepare the pumpkin filling.
Salted Caramel Sauce (makes ½ Cup)
¼ Cup Sugar (50 grams)
2 Tbsp. Butter, Unsalted (28 grams)
¼ tsp Salt
½ tsp Vanilla Extract (5 grams)
Place a small saucepan over medium heat and add ¼ Cup Sugar. Let the sugar slowly melt and turn an amber color. Once it starts melting, slowly mix with a wooden spoon, making sure to not mix vigorously. This is to prevent the sugar crystals from forming on the edges of the pan. Carefully watch the sugar during this stage, because it can easily turn from golden color to burnt. As soon as it turns amber, take it off the what and very slowly add 2 Tbsp. Butter, a little at a time, because the sugar will bubble up. Mix until all of the butter is melted. Now while mixing, very slowly add ¼ Cup Heavy Cream. Add ¼ tsp Salt. Place back on the heat and cook on medium low for 3 minutes, to reduce the caramel to ½ Cup. After 3 minutes, take off the heat and add Vanilla Extract. Mix to combine and let the caramel cool down.
Pumpkin Pie Filling
3 Large Eggs (154 grams)
1 Cup Brown Sugar (190 grams)
1 tsp Vanilla Extract (5 grams)
2 Cups Pumpkin Puree (470 grams)
2 ½ tsp Pumpkin Pie Spice (6 grams)
½ tsp Salt
½ Cup Salted Caramel Sauce (160 grams)
In a medium sized bowl, mix together 2 Cup Pumpkin Filling, 1 Cup Brown Sugar and 3 Large Eggs. Now add ½ tsp Salt, 2 ½ Tsp Pumpkin Pie Spice and 1 tsp Vanilla Extract. Mix to combine. In the end add ½ Cup Salted Caramel Sauce and combine. Prepare an egg wash with 1 Large Egg and 1 Tbsp. Water. Brush the bottom and sides of parbaked crust to seal it and prevent the crust from becoming soggy. Pour the salted caramel pumpkin pie filling into the crust and set aside while you prepare the top crust.
Roll out the leftover dough for the top crust and cut out any design to your liking. Carefully place on top of the filled pie and adjust. Seal the edges with the bottom crust and cut off the excess dough. Brush the top with egg wash and bake the pie at 350 F for 40-45 minutes. Let the pie cool before cutting into slices.
Music used in the video: Spook 2 by PeriTune
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creativecommon.... Spook 3 by PeriTune
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Licensed under Creative Commons Attribution 3.0
creativecommon.... Spook 5 by PeriTune
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Licensed under Creative Commons Attribution 3.0
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#pumpkinpie #spooky
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