TWD: Caramel Pumpkin Pie

Tuesday, October 19, 2010

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One of the many things I love about Dorie’s recipes as that most of them are pretty forgiving.  That is to say, that when I’m not paying attention and screw something up, I can usually fix it and no one but me ever knows.   Case in point: this Pumpkin Caramel Pie.    One of the tweaks that Dorie suggests for this pie is the addition of a pecan streusel topping. I thought it sounded like a great idea and whipped some up to use for my pie.  The topping is supposed to be added to the pie after it has baked for ten minutes.  Well, I put that streusel in the fridge to keep cold and totally forgot about it – until after my pie had already been baking for about forty minutes.

Crap!  I hate when that happens!

I wasn’t sure if I should put the topping on anyway, or just forget about it.  I took a chance and threw it on anyway.  So glad I did!

Dorie’s Caramel Pumpkin Pie alone is nothing to sneeze at.  She takes a pretty standard pumpkin pie recipe and amps it up by swirling a luscious homemade caramel sauce into the filling.  The marriage of that cool, smooth pumpkin and velvety, rich caramel is definitely something to drool over.  Adding a nutty, buttery streusel to the mix is nothing short of brilliant!

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Instead of using a regular pie crust for this one, I decided to try it with a spicy gingersnap crust.  I just liked the idea of something crunchy to go with all that creaminess.  That, and because I was feeling lazy and didn’t want to make a crust from scratch.  It was a good call.  As planned, the gingersnap crust was crunchy, but with a tiny bit of a chewy vibe going on.  I really loved how it worked in this pie.  The texture was a nice counterpoint to the filling and all of the spices played really well together.  This Pumpkin Caramel Pie is going to be a strong contender for a spot on my Thanksgiving table this year.

If you’d like to see a lot more variations on this pie, stop by the Tuesdays with Dorie blogroll and take a look.  If you’d like the recipe, you can find it in the book, or on our hostess, Janell, of Mortensen Family Memoirs.  I’ve included the recipe for the gingersnap pie crust in case you’d like to try it too.

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Gingersnap Pie Crust
adapted from Martha Stewart

Ingredients:

2 cups gingersnap crumbs
1/4 cup packed dark brown sugar
1 tablespoon unbleached all-purpose flour
Pinch of salt
5 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees.

In  a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is moist and well combined. The crumbs should hold together when pinched with your fingers.  If the crumbs do not hold together, add up to 1 tablespoon of cold water, a teaspoon at a time, and stir to combine.

Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack and let cool completely.

Makes one 9-inch pie crust

Enjoy!

23 responses to TWD: Caramel Pumpkin Pie

  1. On October 19, 2010 at 2:52pm, The Blue-Eyed Bakers said...

    Wow, this looks completely amazing! The gingersnap crust, the caramel, the pecan topping…it all looks totally delicious. We’re drooling! And wishing we had a piece right now!

  2. On October 19, 2010 at 4:13pm, Joanne at Frutto della Passione said...

    You are so amazing, you never miss a TWD or Daring Bakers or … Hats off to you Susan, and if this tastes as good as it looks, well then, that’s just a bonus!

  3. On October 19, 2010 at 5:38pm, Rosa said...

    OMG, that pie is terrific! So addictive.

    Cheers,

    Rosa

  4. On October 19, 2010 at 9:01pm, Heather B said...

    I wasn’t a big fan of the pie but I like your idea of using a gingersnap crust and streusel on top. I bet it was delicious!

  5. On October 19, 2010 at 10:34pm, Marie said...

    Holy Cow! That pie says Happy Thanksgiving all over it!

  6. On October 19, 2010 at 10:46pm, Jodie said...

    Yours looks fabulous. I wish I would’ve done the streusel topping. Wasn’t a fan of mine, but I think I would’ve been of yours!!

  7. On October 19, 2010 at 11:09pm, Betty @ scrambled hen fruit said...

    That pie really looks fabulous! I love the gingersnap crust and the yummy streusel topping. :)

  8. On October 19, 2010 at 11:15pm, {Clockwork Lemon} said...

    Canadian thanksgiving is already over, but i’ll be using american thanksgiving as an excuse to make more/ eat more pumpkin pie!

  9. On October 19, 2010 at 11:19pm, Kathy - Panini Happy said...

    What a stroke of genius to add the gingersnap crust! The pie looks positively amazing.

  10. On October 20, 2010 at 12:21am, nina - My Easy Cooking said...

    The ginger snaps caught my attention straight away. Love the topping.

  11. On October 20, 2010 at 3:56am, Coleen said...

    What a GREAT combination of flavors, this looks wonderful. I can’t wait to try it.

  12. On October 20, 2010 at 5:46am, Jennifer said...

    That pie looks scrumptious, Susan!!!!!

  13. On October 20, 2010 at 10:44am, Karen@Mignardise said...

    I’m not a big pumpkin pie fan, but I would happily eat this one. The gingersnap crust and streusel makes it!
    Thanks!

  14. On October 20, 2010 at 11:48am, ingrid said...

    I’ll take that slice right there! I love gingerbread/snaps with pumpkin so that change gets two thumbs up from me.
    ~ingrid

  15. On October 20, 2010 at 9:14pm, Peter said...

    Susan, for making a booboo this turned rather good…that’s experience my dear.

  16. On October 21, 2010 at 10:40pm, Joie de vivre said...

    Oh my goodness, that looks amazing. I’m so glad it turned out well despite forgetting about the topping for a little while!

  17. On October 27, 2010 at 11:37am, rachel said...

    that gingerbread crust looks fantastic! yum!

  18. On October 28, 2010 at 8:52pm, Diana Lee said...

    Yum! I just saw the link to this recipe on BlogHer. Definitely going on my stack of things to try this holiday season.

  19. On November 01, 2010 at 1:50pm, Carmen Siegfried said...

    This pie was fantastic! I bake gluten free so adapted the recipe to be gf by using my all purpose gluten free flour blend (with sorghum) and it turned out fabulous! I made my own gf gingersnap cookies for the crust and truly, no one knew it was gluten free! Thank you!

  20. On November 10, 2010 at 4:42pm, Amanda said...

    A gingersnap crust? Brilliant.

  21. On November 18, 2010 at 2:52pm, Jen @ onecurlyfry said...

    This looks absolutely delish! I may have to try making this without the nuts (my fiance won’t eat them). Otherwise I’d eat this entire pie by myself! ;)

  22. On September 19, 2011 at 12:37pm, Amy said...

    I have searched for this pumpkin recipe, but I have had no luck, can someone help me?…I love the look of this pie. Great work :) ! What is the topping made of? I see the ginger snap crust recipe but not the topping or pumpkin recipe..

  23. On October 10, 2011 at 5:27pm, Layla said...

    Hi! Can I have this recipe for the caramel pumpkin pie? I only see the ginger snap crust listed. Thanks!!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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