Photo by: Stephen Scott Gross | Recipe by Silvana Nardone
Double-Decker Pumpkin-Caramel Pie-
8 Servings | Prep 35 min (plus chilling) | Bake 45 min
INGREDIENTS:
* 24 squares chocolate graham crackers, ... more
Double-Decker Pumpkin-Caramel Pie-
8 Servings | Prep 35 min (plus chilling) | Bake 45 min
INGREDIENTS:
* 24 squares chocolate graham crackers, ... more
Photo by: Stephen Scott Gross | Recipe by Silvana Nardone
Double-Decker Pumpkin-Caramel Pie-
8 Servings | Prep 35 min (plus chilling) | Bake 45 min
INGREDIENTS:
* 24 squares chocolate graham crackers, crushed (1-1/2 cups)
* 5 tablespoons unsalted butter, melted
* 1 large egg white, plus 3 whole eggs
* 2-3/4 cups heavy cream
* One 15-ounce can pure pumpkin puree
* 1/2 cup light brown sugar
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon salt
* 28 caramel candies
* 1 ounce bittersweet chocolate, for grating
DIRECTIONS:
1. Preheat the oven to 350°. In a small bowl, stir the graham cracker crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
2. Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the p less
Double-Decker Pumpkin-Caramel Pie-
8 Servings | Prep 35 min (plus chilling) | Bake 45 min
INGREDIENTS:
* 24 squares chocolate graham crackers, crushed (1-1/2 cups)
* 5 tablespoons unsalted butter, melted
* 1 large egg white, plus 3 whole eggs
* 2-3/4 cups heavy cream
* One 15-ounce can pure pumpkin puree
* 1/2 cup light brown sugar
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon salt
* 28 caramel candies
* 1 ounce bittersweet chocolate, for grating
DIRECTIONS:
1. Preheat the oven to 350°. In a small bowl, stir the graham cracker crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
2. Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the p less
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