Wednesday, October 15, 2008

Pumpkin Caramel Pie

This is from Rachel Ray's magazine. I tried it twice and failed both times. It is seriously delicious, but if someone can tell me how to prevent the whipped cream from deflating during the caramel drizzling process I would really appreciate it.

Chocolate cookie pie crust
2 3/4 c. heavy cream
One 15 oz. can pure pumpkin puree (or fresh obviously)
1/2 c light brown sugar
1 tsp pumpkin pie spice (equal parts cinnamon, ginger, allspice and nutmeg)
1/2 tsp salt
28 caramel candies (why 28? can't figure)
grating chocolate for the top

Mix together the 3 whole eggs, 1 c. cream (here's where I made my first mistake- ONE CUP), the pumpkin puree, brown sugar, pumpkin pie spice, salt until just combined. Pour into pie shell and bake until set 40-45 minutes at 350 degrees. Cool slightly and refrigerate overnight.

In a bowl, microwave the caramels with 1/2 c. cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temp.

Whip the remaining 1 1/4 c. cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled.

Before serving, grate chocolate over the top of the pie.

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