• Ingredients: 18
  • Serves: 12
  • Prep: 45 min
  • Bake: 6 hr

Caramel pumpkin pie with accompaniment: lightly sweetened whipped cream. To make this caramel pumpkin pie for 12 persons you will need 45 min for preaparation and 6 hr for baking.


For pastry

  • 1 1/2 cups all-purpose flour
  • 1 1/4 sticks cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 tsp. salt
  • 4 to 5 tbsps. ice water

For filling


Buttermilk whipped cream

  • Tangerine Granita

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.


  • Special equipment: A 9-inch springform pan; a small offset metal spatula


Make dough:

  1. Step 1 Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

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  2. Step 2 Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

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  3. Step 3 Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again.

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  4. Step 4 Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
  5. Step 5 Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
  6. Step 6 Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan.

Bake pie shell:

  1. Step 7 Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes.
  2. Step 8 Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

Make filling while shell cools:

  1. Step 9 Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved.

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  2. Step 10 Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.

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  3. Step 11 Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved.

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  4. Step 12 Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well.

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  5. Step 13 Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes.
  6. Step 14 Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.