CARAMEL-PUMPKIN PIE WITH MINCEMEAT ICE CREAM
Categories Milk/Cream Food Processor Dairy Ginger Vegetable Dessert Bake Thanksgiving Pumpkin Fall Cinnamon Clove Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
- Meanwhile, for filling:
- Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
- Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
- Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.
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glorious victor
[email protected]I tried this recipe and it didn't turn out well. The crust was too dry and the filling was too runny.
Karina Campos
[email protected]This pie is a bit too sweet for my taste, but it's still good. The crust is very good.
Tayyab Jamshed
[email protected]I'm not a big fan of pumpkin pie, but this one is really good! The caramel and mincemeat add a nice touch.
obajide kelvin
[email protected]This pie is so good! I love the combination of caramel and pumpkin. The crust is also very good.
Aman khokhar
[email protected]I made this pie for a potluck and it was a big hit! Everyone loved it. The crust was flaky and the filling was delicious.
Hamza Ejaz
[email protected]This pie is a must-try! The caramel and pumpkin flavors are amazing together. The crust is also very good. I highly recommend this recipe.
Mohammad Salman
[email protected]I loved this pie! It was so easy to make and it turned out perfectly. The crust was flaky and the filling was creamy and delicious. I will definitely be making this pie again.
RAKIBUL hasan644
[email protected]This pie was delicious! The caramel and pumpkin flavors were perfectly balanced. The crust was also very good. I would definitely make this pie again.
Savanna Garcia
[email protected]I made this pie for my family last Thanksgiving and it was a huge hit! Everyone loved the sweet and tangy filling. The mincemeat ice cream was the perfect finishing touch. I will definitely be making this pie again next year.
Tasrif Zehen
[email protected]This pie was an absolute delight! The combination of caramel, pumpkin, and mincemeat was simply divine. The crust was flaky and buttery, and the filling was rich and creamy. I highly recommend this recipe to anyone looking for a unique and delicious