Caramel Nut Pumpkin Pie
Caramel walnut pumpkin pie is made with a layer of caramel coated walnuts topped with pumpkin pie filling. The perfect twist to pumpkin pie.
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings 12 slices
Calories 356kcal
Ingredients
for the crust:
- 1 2/3 cup cake flour
- 1/2 cup unsalted butter cubed into 1/2 inch pieces, and chilled
- 1/2 tsp salt
- 1/2 tsp sugar
- ice cold water prepare a little over 1/4 cup…only you will be able to judge how much is actually needed
for the filling:
- 125 g sugar
- 1 Tbs glucose or corn syrup
- 75 ml heavy cream
- 125 g chopped walnuts
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup dark brown sugar
- 1/2 Tbs corn starch
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp clove
- 1/8 tsp pepper
- 1/2 cup heavy cream
- 1/8 cup milk
Instructions
- In an electric mixer, mix the flour, salt and sugar together on slow speed with a paddle attachment. Add the chilled butter cubes and paddle it on low speed until the butter is the size of peas.
- Next, add the ice water a tablespoon at a time while mixing. You want the dough to be wet but not formed into a ball. Remove the mixture onto the tabletop and check the texture by hand. The crumbly mixture should form clumps when you press some of it with your hand.
- Chill the dough for at least an hour or overnight. Roll out the dough to 1/8 inch thickness. Line the pie pan with the dough and wrap and save the excess for decorations or more pies. Chill the lined pie pan in the refrigerator while the oven preheats to 350ºF.
- Combine the sugar with just enough water to cover in a saucepan and place it over high heat. Cook the sugar until it becomes the color of maple syrup. Add the glucose then the cream, milk and walnuts. (Make sure you pan is large enough. It will bubble some when you add these ingredients.) Cook the mixture while stirring until it becomes thick like a batter. Let the mixture cool. In a medium sized bowl whisk together the pumpkin and remaining ingredients. Set aside.
- Spread the cooled walnut mixture over the bottom of the chilled pie shell. Next add the pumpkin mixture leaving about 1/4-1/2 inch of space at the top. Bake the pie at 350ºF for about 25-30 minutes or until the pumpkin mixture is set. Let the pie cool completely before removing from the pan.
Notes
My leaf decorations were prepared and baked separately from the pie. I find that if you bake it together, the decorations sometimes burn before the pie is cooked. If you wish to make these decorations, roll out your dough to 1/8 inch thickness, cut your pieces, chill them on a parchment lines pan, and then bake at 350ºF until lightly browned.