Caramel pumpkin pie recipe
Make caramel pumpkin pie, a delightful dessert showcasing pumpkin's natural sweetness and smooth caramel for a perfectly spiced holiday treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Fine-mesh sieve
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Fork
- Parchment paper
- Plastic wrap
- Refrigerator
- Measuring cup
- Kitchen scale
- Paper towel
Ingredients
- 900 gm pumpkin, seeds removed and cut into 5cm chunks (see note)
- 20 gm butter, softened
- 100 gm rapadura sugar, or to taste, plus extra to serve
- 2 eggs
- 60 ml (¼ cup) pouring cream
- Large pinch of finely grated nutmeg
- Pinch of ground black peppercorns
- Whipped cream, to serve
- Spelt shortcrust
- 150 gm (1 cup) wholemeal spelt flour
- 150 gm (1 cup) plain flour
- 150 gm chilled butter, diced
- 2 tbsp caster sugar
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