As much as I enjoy baking with apples - and pears - to me the real star of the autumnal ingredient lineup is pumpkin! Last year, the shortage of canned pumpkin in the US cast a distressing shadow over the baking landscape, and my local grocery store is still feeling the effects of the limited pumpkin production. Canned pumpkin is kept behind closed doors in the customer service department, where it is doled out two cans per customer. Obviously, pumpkin is not a thing to be squandered on subpar recipes! This week's Tuesdays With Dorie selection, Caramel Pumpkin Pie, carried an added burden. Not only did I have to decide if it was worthy from a taste perspective but also whether it merited a can of my precious pumpkin hoard. But with homemade caramel stirred into the usual pumpkin pie ingredients, this recipe certainly sounded like it would be worthwhile.
- This fall dessert was chosen for the group this week by Janell of the blog Mortensen Family Memoirs and you can find the recipe on her informative post.
- Pumpkin pie might be my very favorite desset. The standard recipe for pumpkin pie at our house calls for molasses and tons of spice.
- I made a full sized pie and followed the recipe exactly.
- In making the caramel, Dorie gives the option of stirring in rum or cider. I used some of my King Arthur boiled cider but reduced the quantity because the flavor is so strong.
- I also baked a gluten-free version of the pie, with a nut crust and I caramelized palm sugar for the filling. The palm sugar was much more difficult to caramelize this time around, but it finally turned a very dark brown. This strong caramel carried through with an almost burnt taste in the filling of the finished pie.
I served this pie to my book group and it was a huge, huge, huge success. Three of my tasters don't like pumpkin pie but each liked this enough to eat a generous slice. One is planning to bake this recipe for her Thanksgiving dinner.
I found the pie to be an unusual, lightly spiced, sweet, and quite enjoyable take on the classic pumpkin pie. It is not likely to unseat our molasses-and-spice family favorite pumpkin pie, but it was definitely worth using a can of pumpkin.
gluten free version of pie. The deeply caramelized palm sugar made the
filling darker and more intense.