Ingrédients pour Cracked Caramel Pumpkin Pie
- 1 (9-inch) piecrust
- Sweetened Condensed Milk
- 1 (15 ounce) can pumpkin puree
- 2 cups heavy cream
- 2 large eggs
- Egg Yolks
- 1/4 cup packed light brown sugar
- Pumpkin Pie Spice
- 3 tablespoons water
- 1/2 cup light corn syrup
- 1 1/2 cups granulated sugar
- 1 cup milk
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
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Comment préparer Cracked Caramel Pumpkin Pie
- Preheat oven to 350°F (175°C). Fit a 9-inch piecrust into a pie plate. Fold edges under and crimp.
- In a medium saucepan over medium-high heat, combine 1 cup of milk, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, and 1/4 teaspoon of ground cinnamon. Cook while stirring constantly, for 10 minutes or until thickened and bubbly.
- Remove from heat and stir in 1 (15 ounce) can of pumpkin puree.
- Stir in 1 cup of heavy cream, 2 large eggs, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves until completely smooth.
- Pour the pumpkin mixture into the prepared piecrust.
- Bake on the bottom oven rack for 40 minutes, or until a knife inserted near the center comes out clean.
- Let cool completely on a wire rack.
- Chill the pie for at least 8 hours, or preferably overnight.
- While the pie chills, prepare the caramel: In a small saucepan over medium heat, combine 3 tablespoons of water, 1/2 cup of light corn syrup, and 1 cup of granulated sugar. Cook, without stirring, until a candy thermometer registers 300°F (150°C) – the hard-crack stage.
- Carefully pour the hot caramel immediately over the chilled pie, spreading it evenly with a metal spatula. Let stand for 2 hours.
- Gently tap the hardened caramel with the back of a spoon to create the signature cracked effect.
- In a separate bowl, beat 1 cup of heavy cream with an electric mixer until soft peaks form.
- Serve pie slices topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
1466g
Fat
801g
Carbs
176g
