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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Cduck99
[email protected]I'm not a big fan of pumpkin pie, but this one was actually pretty good.
Anwar Bhati
[email protected]This pie is not for the faint of heart. It's rich and decadent, but it's worth every bite.
Sharon Andanje
[email protected]The caramel sauce was a bit too thick, but the pie was still good.
Nana Ama Borngreat
[email protected]This pie was a bit too sweet for my taste, but I still enjoyed it.
Pheonix Barrett
[email protected]Easy to make and delicious. I will definitely be making this pie again.
RoyNitai 808
[email protected]This pie is a must-try for pumpkin pie lovers. The caramel sauce and mincemeat ice cream take it to the next level.
Corinna W
[email protected]I've made this pie several times and it's always a crowd-pleaser. The caramel sauce and mincemeat ice cream are the perfect finishing touches.
stanley dwayne
[email protected]This pie was a bit too sweet for me, but my husband loved it. The crust was nice and flaky, and the filling was creamy and flavorful.
EDDIE KAMAU
[email protected]I followed the recipe exactly and the pie turned out perfectly. The caramel sauce was the perfect amount of sweetness and the mincemeat ice cream was a unique and delicious addition.
Musa Haruna Madugu
[email protected]This pie was easy to make and turned out beautifully. The caramel sauce was a bit too thick for my taste, but the mincemeat ice cream was amazing.
Patel Chandrakant
[email protected]I made this pie for my family and they loved it! The crust was flaky and buttery, and the filling was creamy and flavorful. The caramel sauce and mincemeat ice cream were also delicious.
Dawit Dado
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The caramel sauce added a delicious touch of sweetness and richness, and the mincemeat ice cream was the perfect complement. I will definitely be making this pie again next year.