Name: Caramel Pumpkin Pie
Cook time: 45 min
Total time: 6 hr
Yield: Makes 12 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 1/4 teaspoon salt; 4 to 5 tablespoons ice water; 1 cup sugar; 1/3 cup water; 2 cups heavy cream; 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups); 1 1/4 teaspoons ground ginger; 1 1/4 teaspoons ground cinnamon; 1/4 teaspoon freshly grated nutmeg; Pinch of ground cloves; Scant 1/2 teaspoon salt; 4 large eggs, lightly beaten; Accompaniment: lightly sweetened whipped cream; A pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice

Deepdish pumpkin pie with two slices cut out.

Photo by Roland Bello

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.

Cooks' Note

Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.
Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.
Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Recipe notes

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