Double-Decker Pumpkin-Caramel Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 squares chocolate graham crackers, crushed (1 1/2 cups)5 tablespoons unsalted butter, melted1 lg egg white, plus 3 whole eggs 3/4 c heavy cream1 15oz can pure pumpkin puree1/2 c light brown sugar1 tsp pumpkin pie spice1/2 tsp salt28 caramel candies1 oz bittersweet chocolate, for grating
** 35 minute prep time plus chilling**
** makes 1 9 inch pie**
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 pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.
Number of Servings: 8
Recipe submitted by SparkPeople user MEROOT.
** makes 1 9 inch pie**
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 pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.
Number of Servings: 8
Recipe submitted by SparkPeople user MEROOT.
Nutritional Info Amount Per Serving
- Calories: 536.3
- Total Fat: 30.6 g
- Cholesterol: 158.1 mg
- Sodium: 383.0 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 2.9 g
- Protein: 7.4 g
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