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!