HILLY'S PUMPKIN CARAMEL PIE RECIPE

Updated at: Wed, 16 Aug 2023 23:48:55 GMT

Step 1

measure out the heavy cream and butter (cut into tablespoons) in separate containers and place back in fridge, it’s best to keep these cold before use.

Step 2

-measure your salt and vanilla into small vessels and keep close by.

Step 3

-keep a whisk nearby.

Step 4

-add the following to a medium saucepan: water, white sugar, corn syrup. mix well with heat proof spatula so all sugar is hydrated. then set over medium low heat.

Step 5

-you can stir this mixture until the sugar dissolves IE it turns clear, once it turns clear, only swirl the pan. you can also begin brushing down the sides of the pan with a wet pastry brush to prevent crystallization along the edges, if you wish.

Step 6

-continue cooking the sugar over medium heat, this is a nothing-then-all-at-once sort of thing -- your mixture will stay clear for a million years, then seemingly out of nowhere it will start to turn gold. this is the point you need to pay close attention or risk burning all your hard work. this may take 8 - 10 minutes, maybe more.

Step 7

-once the mixture begins to take on a golden color, make sure to gently swirl the pan often, so the sugar does not caramelize all in one place. at this point, bring your butter and cream out of the fridge and keep nearby.

Step 8

-watch the caramel closely, keep cooking to bring it to a deep, rich golden brown. when you see the first small whisps of smoke arise from the pan, that’s the moment you want to halt the cooking.

Step 9

-turn off the heat, and remove pan from heating element.

Step 10

-add butter one tablespoon at a time, whisking well in between each until fully incorporated — watch your hands as this will foam up, and produce a lot of steam.

Step 11

-slowly stream in your cream, whisking well and quickly.

Step 12

-add your vanilla, whisk.

Step 13

-add your salt, whisk.

Step 14

-pour into heat safe container and allow to come to room temp, then place in fridge to fully cool.

Step 15

-caramel can be made 1-2 days ahead, stored in fridge. reheat in 20 second increments in microwave to achieve pourable consistency to fill pie.

Step 16

measure out all dry ingredients into large bowl. mix together until well incorporated.

Step 17

-cut cold butter into vague tablespoons and add to your bowl. toss with hands until butter is coated in flour mixture.

Step 18

-smash, squeeze, and break cold butter chunks with your fingers until some of the mixture resembles a coarse meal but there are still plenty of pieces of butter about the size of blueberries in the mix.

Step 19

-if butter has gone soft, place entire bowl into fridge for 15 minutes to firm up. otherwise, proceed.

Step 20

-mix vinegar and ice water together, then add to flour mixture one tablespoon at a time, tossing with hands in between additions.

Step 21

-the amount of water you will needs varies — so add water until mixture holds together when pressed into a ball, but is still a little crumbly, and isn’t sticky to the touch.

Step 22

-form into a disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Step 23

-once firmed up, proceed. if your dough is too hard to roll out, allow it to sit at room temp for 5 minutes.

Step 24

-roll out dough into a long rectangle-ish shape — short side facing you. the sides of your dough may have cracked a little, that is totally fine at this step.

Step 25

-fold the dough like a letter: fold the far side down towards you, then the side closest to you on top of that.

Step 26

-press it all back together, rotate the dough 90 degrees, then repeat the roll and fold.

Step 27

-form into a disc. return to fridge for another 20 - 30 minutes, if the butter has softened too much.

Step 28

-when ready, roll out dough into a circle that is at least two inches wider than the base of your pie tin.

Step 29

-carefully transfer your rolled out dough to your tin, draping, rather than stretching it into place.

Step 30

-fold excess dough underneath itself to create a lip, and crimp as desired.

Step 31

-return to fridge to firm up, again.

Step 32

-preheat oven to 350F.

Step 33

-now, to blind bake. place tin on baking sheet and line inside of pie with foil or parchment. fill with your chosen weights. I like to tent the edges of my crust with foil to prevent burning.

Step 34

-place in oven and allow to bake for about 30-40 minutes, checking occasionally to ensure the edges of your crust have not taken on too much color.

Step 35

-when the edges of your pie are lightly browned, remove weights from inside of pie to properly cook the center — prick with a fork to prevent ballooning.

Step 36

-continue to cook for an additional 15 - 20 minutes, until your pie is golden brown in color.

Step 37

-cool for at least 1 hour before filling. best used day of.

Step 38

spread both cans of pumpkin on parchment lined baking sheet and roast at 325 for about 20 - 30 minutes. color should darken by two shades and be well reduced. the puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! let cool before use.

Step 39

-add white chocolate to heat safe large bowl, set aside.

Step 40

-add cream, glucose, and butter to small pot, and bring to boil.

Step 41

-once boiling, pour hot cream mixture over white chocolate, making sure all chocolate is covered. let sit for 1 minute.

Step 42

-add roasted pumpkin, spices, and salt to white chocolate mixture, stir.

Step 43

-using immersion blender, blend all ingredients until totally smooth and silky.

Step 44

-ganache can be made 1 - 2 days ahead, stored in fridge. reheat 20 seconds at a time in microwave to achieve pourable consistency before filling your pie.

Step 45

add all ingredients to medium bowl.

Step 46

-mash and mix with hands until a loose crumb forms, and there are no dry spots or chunks of butter.

Step 47

-spread on parchment lined sheet pan.

Step 48

-bake at 325 for 15 minutes, agitating every five minutes or so until golden brown.

Step 49

-streusel can be made 1 - 2 days ahead, stored at room temp in an airtight container.

Step 50

-pour room temp (or slightly reheated) caramel into base of pie shell so the base is fully covered and level — place filled shell into fridge to firm up for 20 - 25 minutes.

Step 51

-pour ganache over caramel and spread using offset spatula or spoon to make sure all caramel is covered.

Step 52

-place in fridge ASAP, covered, to fully set — 4 - 5 hours, or ideally overnight. ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.

Step 53

-serve pie cold, directly out of the fridge. top with fresh whipped cream, and streusel to serve.

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