Crunchy Pumpkin Caramel Pie

For those who want to bring a little something new to the Thanksgiving table, this candy bar-inspired pie will make both the traditionalists and the modern Thanksgiving lovers happy. Besides, everything’s better with caramel, right?

Casey Barber

Crunchy Pumpkin Caramel Pie

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    1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan 1/4 tsp ground allspice
    1 1/2 cups canned or fresh unsweetened pumpkin puree - NOT canned pumpkin pie filling 1/4 tsp kosher salt
    3 large eggs 1/8 tsp freshly ground nutmeg
    1 cup heavy cream 1 1/4 cups coarsely crushed pretzels
    1/2 cup (3 3/4 oz) light brown sugar 1/2 cup (7 1/2 oz) light brown sugar
    1/4 cup maple syrup 4 Tbs (2 oz) unsalted butter
    1 tsp vanilla extract 1/2 cup (5 1/2 oz) light corn syrup
    1/2 tsp cinnamon 1/2 cup heavy cream, divided in half
    1/4 tsp ground cloves 1/2 tsp kosher salt
    1/4 tsp ground ginger


    Prep: 25 min Total:
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    • 1

      Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center.

    • 2

      Reduce the oven temperature to 350.

    • 3

      Whisk the pumpkin puree, eggs, cream, sugar, maple syrup, vanilla, cinnamon, cloves, ginger, allspice, salt and nutmeg together in a large bowl until the filling is smooth and lump-free.

    • 4

      Pour the pumpkin filling into the crust and bake for about 1 hour until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.

    • 5

      Transfer the pie to a wire rack and sprinkle the pretzels evenly over the pie. Allow the pie to cool while you make the caramel.

    • 6

      Heat the sugar, butter, corn syrup and 1/4 cup cream in a high-sided saucepan over medium heat, stirring until the butter melts and the sugar dissolves completely.

    • 7

      Clip a candy/oil thermometer to the pot and continue to heat the caramel until the thermometer reaches 240. Remove the pot from the heat and stir in the remaining 1/4 cup heavy cream and salt.

    • 8

      Return the pot to the heat and re-heat the caramel until the thermometer reaches 245.

    • 9

      Pour the caramel evenly over the pie until it covers the pretzels.

    • 10

      Chill the pie for at least an hour to set the caramel. The pie can be brought to room temperature before serving.

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