Caramel-Pumpkin Pie with Mincemeat Ice Cream
A decadent twist on traditional pumpkin pie featuring a homemade caramel-pumpkin filling in a flaky butter crust, served with mincemeat ice cream. The rich caramel adds depth to the warm fall spices and smooth pumpkin custard.
Ingredients
- •1⅓ cups all purpose flour
- •1 tablespoon sugar
- •½ teaspoon salt
- •3 tablespoons chilled unsalted butter
- •3 tablespoons chilled lard
- •2 tablespoons ice water
- •⅔ cup sugar
- •2 tablespoons water
- •2 tablespoons unsalted butter
- •¾ cup half and half
- •⅔ cup whipping cream
- •2 whole large eggs
- •1 whole large egg yolk
- •1 cup canned pure pumpkin
- •2 teaspoons ground cinnamon
- •¾ teaspoon ground ginger
- •¼ teaspoon ground cloves
- •¼ teaspoon salt
- •1 serving Mincemeat Ice Cream
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
60 min
- 3.
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.
15 min
- 4.
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.
10 min
- 5.
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.
5 min
- 6.
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.
50 min
