This is hands down the best pumpkin pie I have ever had. And will probably ever have. If you don’t make this pumpkin pie you are seriously missing out. I owe the unique flavor to one key ingredient… caramel. Something about it just makes it that much better! Find out for yourself, and make my favorite caramel pumpkin pie for your next big holiday!
Everyone’s Favorite Caramel Pumpkin Pie Recipe
This is a little different from your traditional pumpkin pie; it’s light, fluffy and has a hint of caramel to make it super rich.
Watch How To Make AMAZING Microwave Mug Pies!
How cool is that? I know I’ll be trying that out with different recipes every night until Thanksgiving… And now, my favorite recipe of the season:
How to Make Perfect Decadent Caramel Pumpkin Pie
Ingredients for the crust:
- 1/2 cup butter
- 1 small egg
- 2/3 cup plain yogurt
- 1 tbsp olive oil
- 2 cups all-purpose flour, plus extra for kneading
- 1/4 tsp baking powder
- pinch of salt
Step 1. Sift flour and baking soda together.
Step 2. Melt butter and allow to cool.
Step 3. Whisk together olive oil and egg and then stir in the yogurt.
Step 4. Stir melted butter into yogurt mixture, adding a little flour as you go if it starts to curdle.
Step 5. Gradually stir in the remaining flour and mix to form a soft dough.
Step 6. Turn out onto a floured surface and kneed for a few minutes, then roll out to fit your dish.
Step 7. Fill with pie weights (or aluminum foil and dry beans!) and bake at 375F until golden brown.
Ingredients for the pie:
- 1 cup white sugar
- 1/3 cup water
- 2 cups heavy cream
- 1 15oz can of solid pack pumpkin, or homemade pumpkin puree
- 1 1/4 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg, fresh is best
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 4 large eggs, lightly beaten
Step 1. Bring sugar and water to a boil in a large pan, stirring while the sugar dissolves.
As it boils, switch to swirling the pan instead of stirring, and occasionally wash the sides of the pan down with a pastry brush dipped in water. The syrup / caramel will start to turn brown and thick and delicious!
Step Two: Reduce heat to medium and add 1 cup of cream; the caramel will boil up, but stir constantly until it dissolves. Stir in second cup of cream and simmer for a few minutes.
Step Three: Combine pumpkin and spices in a bowl and mix.
Step Four: Whisk in hot cream mixture.
Step Five: Add salt to the beaten eggs and add to the pumpkin / cream mixture, whisking.
Step Six: Pour into crust and bake at 375F for 60 minutes, or until center is just set.
Step Seven: Serve with delicious bourbon cream: Take 1 cup of heavy cream and whisk until almost in peaks. Add 1tbsp of bourbon, then continue to whisk until it is stiff.
That’s all, fellow homesteaders! Did you enjoy our caramel pumpkin pie recipe? Let us know in the comments section below what troubles you had or what you did differently with this caramel pumpkin pie recipe. Do you have a caramel pumpkin pie recipe that’s a staple on your homestead? Share it with us and we’ll give it a shot. We love doing DIY homesteading projects and becoming more self-reliant by learning more about how everything works around the homestead. That’s why Homesteading was created. We want all folks looking to lead a self-sufficient life, either on a homestead or in an urban environment, to come together and learn from each other! Of course, we welcome your help in creating a community of homesteaders. Come and share your homesteading tips and ideas, recipes and expect the best advice on self-reliance and homesteading trials from our team of long-time homesteaders, self-reliant wilderness, and preparedness experts. Want to write for Homesteading? Shoot us an e mail and make sure to stay in touch on Facebook, Twitter, and Pinterest!
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Katy Light has a 44 acre homestead in North Georgia, where she raises goats, rabbits, sheep and chickens. She is passionate about self-sufficiency, natural ways to live, and fiber. Find her blog atwww.poppycreekfarm.com. She can be reached at [email protected]ppycreekfarm.com.