I know that Thanksgiving has long been over, but pumpkin pie is definitely a wintery treat that can definitely be made all season long.
Another thing that makes this recipe special is that it has a slight caramel flavor to it. To add this flavor, all you have to do is melt the sugar and add a bit of heavy cream to it.
So, even if it’s not Thanksgiving any more, give this one a try, you won’t regret it!
**Note: If you’re also looking for a pie crust recipe, use the one in this post.
- 1 (9-inch) partially baked pie crust
- 1 cup sugar, divided
- ¾ cup heavy cream, warmed
- 1 tbsp. dark rum (optional)
- 2 tbsp. butter, cut
- 1 cup pumpkin puree
- 1¼ tsp. ground cinnamon
- ¾ tsp. ground ginger
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
- 2 tsp. vanilla extract
- 2 large eggs
- 1. Preheat the oven to 350F. Heat a saucepan on medium heat on the stove. Melt ½ a cup of sugar. Don’t mix until the bottom layer has been melted; after this, continuously mix, careful to make sure nothing is burning. Mixture will be brown. Once the sugar has melted, remove from heat and slowly add the warm heavy cream (be sure that it IS warm) while mixing. Continue to mix and add butter and rum until the mixture is smooth. If there are any hard pieces of sugar at this step, just heat the mixture again until smooth. Once done, let cool for about 15 minutes.
- 2. Whisk together the pumpkin, cinnamon, ginger, nutmeg, cloves, vanilla, and eggs. Add the caramel mixture. Pour the new mixture into the partially baked pie crust.
- 3. Bake the pie in the oven with a cookie sheet underneath the pie incase it overflows. Bake for about 45-50 minutes or until the center is set and the edges have puffed.