Ingredients for Rachael Ray's Double Decker Pumpkin Caramel Pie
- Chocolate Graham Crackers
- Unsalted Butter
- 1 large egg white
- Eggs
- Heavy Cream
- 1 (15-ounce) can pumpkin puree
- Light Brown Sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- Caramel Candies
- Bittersweet Chocolate
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How to Make Rachael Ray's Double Decker Pumpkin Caramel Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Freeze for 15 minutes to set.
- Lightly brush the chilled crust with 1 large egg white, beaten with a fork.
- Bake for 10 minutes. Remove from oven and let cool completely.
- While the crust is baking/cooling, prepare the pumpkin filling: In a large bowl, whisk together 3 large eggs, 1 cup heavy cream, 1 (15-ounce) can pumpkin puree, ¾ cup packed light brown sugar, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt. Mix until well combined but not over-mixed.
- Pour the pumpkin mixture into the cooled crust.
- Bake for 40-45 minutes, or until a knife inserted near the center comes out clean. Let cool slightly on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set completely.
- Prepare the caramel topping: In a microwave-safe bowl, combine 14 ounces caramel candies and ½ cup heavy cream. Microwave on high in 30-second intervals, stirring after each, until completely melted and smooth. Let cool to room temperature.
- In a separate bowl, beat 1 ¼ cups heavy cream with an electric mixer until soft peaks form. Gradually drizzle in the cooled caramel sauce while beating on medium speed until well combined.
- Spoon the caramel whipped cream generously over the chilled pumpkin pie.
- Before serving, garnish with coarsely grated semi-sweet chocolate (amount to taste).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
149g
Fat
124g
Carbs
15g
