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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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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