Let it be known that my favorite pie of all time is pumpkin pie. I could hardly care whether it’s Thanksgiving or Christmas or even Easter, I’ll take it! But of course, such a rich, fulfilling dessert is best eaten when it’s cold outside and you just want to snuggle up with warm blankets and a mug of hot chocolate inside. I just love the warmth that the “pumpkin spices” bring. So much that I have actually stopped using store bought pumpkin spice so that I can make my own mix and tweak the ratios.
So what exactly goes into pumpkin spice other than cinnamon?
- Nutmeg: this is a seed that has a spicier kick to it and gives cinnamon a fuller, nuttier flavor. That’s why I like to use almost a 1:1 ratio for cinnamon to nutmeg. Cinnamon is the calm and nutmeg is the bold.
- Cloves: no, this is not garlic, it’s an actual spice from a tropical tree, just like nutmeg. Cloves are fairly strong spices, and yet gives another dimension to the cinnamon-nutmeg blend. Since a little goes a long way, I always just do a dash of it, just short of a 1/4 teaspoon for most pumpkin-spiced recipes
- Allspice: contrary to its name, allspice is not a blend of all spices. It is a specific spice that is lesser known, but can be found in most grocery stores. Allspice also gives another kick to the flavor combination.
- Vanilla: okay, so this isn’t exactly part of pumpkin spice, but I’d argue that vanilla brings out the best in almost every dessert. I think it balances out the spices without neutralizing the flavor. So in it goes with the rest!
For the winter, what is pumpkin pie and other desserts without caramel? Less sugar and less sweet, ahem, I mean less heartwarming and warm and wintry. I used to think that making caramel is this difficult process, but it is honestly easier than expected, thanks to Broma Bakery. Contrary to the old adage, “the watched pot never boils”, you most definitely need to watch this pot of sugar. Otherwise it’ll become burnt caramel, or not caramel at all.
And to round off all the warm winter feels, this pumpkin pie uses a gingersnap crust. It truly brings out the best in all the flavors and helps keep the pie from becoming overly sweet with the caramel. The perfect complement. I hope you enjoy this flavorful pumpkin pie!
Caramel-Gingersnap Pumpkin Pie
Ingredients
Gingersnap Crust
- 6 oz gingersnap cookies
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 2 Tbsp unsalted butter, melted
Filling
- 2 large eggs
- 3/4 cup brown sugar
- 1 can pumpkin purée
- 1 can evaporated milk (12 oz)
- 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp cloves (optional)
- 1/2 tsp allspice (optional)
- 1/4 tsp salt
Caramel
- 1 cup sugar
- 6 Tbsp unsalted butter
- 1/2 cup heavy cream
Instructions
- For the crust: In a food processor, crush the gingersnap cookies. Blend the brown sugar, cinnamon and butter with the cookie crumbs.
- Press the cookie crust onto the base and sides of a 9 in pie pan. Let it chill in the fridge.
- For the filling: Whisk the eggs and sugar together. Then mix in the pumpkin and milk. Lastly, add in the spices.
- Preheat the oven to 375ºF.
- Pour the filling into the prepared crust. Bake for 45 min until set. A toothpick test should come out clean but the pie may still look a little wobbly.
- Cool the pie to room temperature.
- To make the caramel: Melt the sugar on medium heat for about 5 minutes. Stir often to make sure it doesn’t burn. It should turn a deep golden color when ready to be removed from heat.
- Mix in the butter and continue to stir as the bubbles die down.
- Place the pot back on the stove and mix in the cream and let it cook till barely simmers. Cool to let it thicken but before it reaches room temperature.
- Pour the caramel on top of the pumpkin pie and use a spoon to spread it out as necessary. Let the pie completely hill to room temperature before serving.
Notes
- It is possible to crush the ginger snap cookies by hand. For the most effective manual method, use a glass or similar object and use the bottom to crush cookies in a bowl with a flat bottom.
Did you make this recipe?
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