Caramel Cream Pumpkin Pie

By LRay

Ingredients

• Filling:
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon lemon juice
• 2 cups half-and-half (or 1 cup whipping cream and 1 cup whole milk)
• 1/3 cup packed dark brown sugar
• 8 egg yolks (keep the egg whites for the topping)
• 1/4 cup cornstarch
• 1 teaspoon vanilla bean paste (can substitute pure vanilla extract)
• 1/2 teaspoon salt
• 4 teaspoons unflavored gelatin
• 2/3 cup water
• 1 cup pumpkin puree or canned pumpkin (room temperature)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Orange food coloring (optional)
• 1/2 cup whipping cream
• Meringue topping:
• 8 egg whites
• 1 2/3 cups sugar
• Pinch salt

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1

Directions
Make the Caramel::

1.
Combine the 1 cup granulated sugar, 1/3 cup water and 1 teaspoon lemon juice in a large saucepan. Stir over low heat until the sugar has completely melted. Brush the sides of the pan with a moist pastry brush to get rid of any clinging sugar crystals. Turn the heat to medium-high and cook until the sugar syrup turns a medium amber color (slightly lighter than a penny), about 10 minutes.

2.
Take the caramel from the heat and immediately pour in the half-and-half; the mixture will bubble vigorously but will calm down quickly. Return to low heat and stir until the caramel dissolves into the cream.

3.
Just as you've finished the stirring the caramel and cream, combine the 1/3 cup dark brown sugar, egg yolks, cornstarch, vanilla bean paste and salt in the bowl of a stand mixer fit with the whisk attachment. Whisk together until well combined. With the mixer running on medium speed, slowly pour the warm half-and-half/caramel mixture into the bowl and continue whisking until well combined. (You can do this with a large mixing bowl and whisk; just have someone help to pour the liquid into the bowl so you can continuously whisk!).

4.
Transfer the mixture to the large saucepan and whisk over medium heat until the mixture thickens to the consistency of mayonnaise, about 8 minutes (mixture will foam to start but settle down as you cook).

5.
Transfer the mixture to a large bowl and cover the top of the cream completely to keep it from forming a skin. Refrigerate until cool, about 2 hours.
To assemble::

6.
Preheat the oven to 375 degrees F.

7.
On a lightly floured surface roll the large round of dough* to a 13-inch circle; line a 9-inch deep-dish pie plate with the dough. Trim to 1/2 inch of edge; crimp edge, pressing crimps lightly to the lip of the plate. Dock the bottom of the crust and refrigerate for 20 minutes.

8.
Line the dough-lined pie plate with parchment and fill with pie weights/dry beans to the top and bake for 15 minutes. Remove the weights and parchment and bake for 15 minutes more or until the dough is lightly golden brown. Set aside to cool completely.

9.
When the crust has cooled, spread 1/2 of the caramel cream mixture into an even layer into the pie crust.

10.
In a medium microwave-safe bowl, sprinkle the gelatin over 2/3 cup water; let stand several minutes. Microcook on 50% power (medium), for 1 1/2 to 2 minutes or until gelatin is dissolved, swirling mixture every 30 seconds. Gradually stir the 1 cup pumpkin puree into the gelatin mixture. Whisk the pumpkin mixture, spices and 6 drops of orange food coloring (if using) into the remaining half of caramel cream.

11.
In a small bowl beat the 1/2 cup whipping cream until you achieve stiff peaks and gently fold the cream into the pumpkin/caramel cream mixture. Spread the pumpkin cream over the caramel cream in pie crust into an even layer. Refrigerate at least 4 hours.
Meringue Topping::

12.
In a very large glass bowl combine the egg whites, sugar and salt. Place the bowl over a bain-marie (a large saucepan or Dutch oven 1/2 filled with simmering water). Beat with a hand-held electric mixer until the egg whites are very warm to the touch. Place a candy thermometer into the mixture to make sure the egg whites have exceeded 160 degrees F, the temperature at which the eggs will be "cooked" and will kill any bacteria, about 15 minutes. Make sure to beat constantly, otherwise you'll get sweetened scrambled eggs!

13.
Remove from heat and, if necessary, continue to beat until stiff, shiny peaks form. Transfer mixture to a large pastry bag fitted with a star tip.

14.
Pipe meringue over the entire top of the pie. If desired, you can add a touch of browning with a kitchen torch. Serve at once or cover and chill overnight before serving.

Directions
Gesine's Piecrust:

1.
In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.