Caramel Pumpkin Pie

~Caramel Pumpkin Pie~

Best described as sensuous, rich, extraordinary, light, delicate. Baked in a quiche pan.

Serves 12

**You will need a fluted metal quiche pan** Williams Sonoma and Sur La Table carry these pans.

Crust

1 1/2 cups unbleached, all-purpose flour

1 1/4 sticks cold butter (10 tablespoons)~ cut into 1/2 inch cubes

1/4 teaspoon salt

4 to 5 tablespoons ice water

I put the above ingredients (except ice water) in my food processor. I do quick pulses until the mixture resembles course meal. Stream in the water from the top of the processor ( feed tube ). Pulse until the dough just comes together. Careful not to over-process or dough will be tough. Chill dough at least one hour before rolling out.

Make sure you have the quiche pan handy, mine is metal with a removable bottom.

Roll out on a floured board. Carefully fit into quiche pan and trim excess. Return to freezer or fridge and chill 30 minutes.

Preheat oven to 375 degrees. Prick the bottom of the crust all over. Fit a piece of foil gently over the pricked raw crust. This keeps the dough from sliding down in the pan as it bakes. Bake for 20 minutes. Carefully lift off foil and return to the oven for 10 more minutes of baking time.

While the crust is blind baking, make the filling.

1 cup granulated sugar

1/3 cup water

2 cups heavy cream

1/2 teaspoon salt

1 15-ounce solid-pack pumpkin (not the pre-made canned filling with spices already)

1 1/4 teaspoon ground cinnamon

1 1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

4 large eggs, room temperature, lightly beaten

In a large, heavy bottomed pan, bring the sugar and water to a boil. Have a pastry brush handy to brush down the sides of the pan with water to prevent crystallization. Gently swirl the pan from time to time, but do not stir as this will cause the mixture to seize up. Continue cooking until the mixture turns a deep golden caramel color. This will take about 10 minutes.

Reduce oven to 350 degrees.

Reduce heat to medium and carefully pour in 1 cup of cream and the 1/2 teaspoon salt. Careful this will cause the mixture to bubble furiously for a minute or two. Stir until the caramel is dissolved. Now stir in the other cup of cream and remove pan from heat.

In a large bowl, whisk together the spices and then add the pumpkin puree and combine well. Add the eggs and mix in well. Slowly whisk in the warm caramel-cream mixture. Stir continuously to make sure eggs do not scramble. Pour into pre-baked crust. Return to oven and bake 55-60 minutes. Pie will continue to set as it cools.

Pie can be made one day before eating. Wrap with plastic wrap and place in fridge. Bring to room temperature before serving.