Pumpkin Caramel Pie
“This is the best pumpkin pie I’ve ever had! I made it for the first time last year and have since decided this will be my traditional thanksgiving contribution every year moving forward.”
Payton Rahn
Account Coordinator
Atlanta
What pairs best with this recipe?
The “Friends” Thanksgiving episodes and a good fall-themed candle.
What were some of your 2024 obsessions?
The new Billie Eilish record that came out this year (HIT ME HARD AND SOFT).
Ingredients:
Pumpkin Ganache Recipe:
2 standard 15oz. cans of pumpkin puree (not pumpkin pie filling or mix)
1¼ cup heavy cream (277g)
⅓ cup glucose (or substitute a scant 1/3 cup corn syrup) (129g)
5 Tbsp unsalted butter (71g)
16oz or 2 ½ cups chopped white chocolate or white chocolate (443g)
2 tsp cinnamon
1 tsp cardamom
½ tsp allspice
½ tsp ginger
Streusel Topping Recipe:
½ cup all purpose flour (63g)
⅓ cup light brown sugar (73g)
⅓ cup rolled oats (28g)
6 Tbsp unsalted butter (room temp) (86g)
1 tsp cinnamon
Streusel Instructions:
Mash and mix with hands until a loose crumb forms, and there are no dry spots or chunks of butter.
Spread on a parchment lined sheet pan.
Bake at 325 for 15 minutes, agitating every five minutes or so until golden brown.
Assembly:
Pour room temp (or slightly reheated) caramel into the base of the pre-baked pie shell so the base is fully covered and level. Place the filled shell into the fridge to firm up for 20 - 25 minutes.
Pour ganache over caramel and quickly spread using offset spatula or spoon to make sure all caramel is covered with ganache.
Place pie in the fridge ASAP, covered, overnight (8 hours minimum). Ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.
Top with streusel and enjoy!
