Pumpkin and Caramel Pie
Pumpkin and Caramel Pie
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 3 tbsp sugar
- ⅛ tsp baking powder
- 6 tbsp (85 g) half-salted butter, cold and diced
- 1 egg
- 2 tbsp (30 ml) water
- 3/4 cup (160 g) sugar
- 1 cup (250 ml) 35% cream, warm
- 3 eggs
- 1 cup (250 ml) pure pumpkin purée, store-bought or homemade
- 1 pinch cinnamon (optional)
- Crème fraîche, to taste
Instructions
- In a food processor, combine the flour, sugar and baking powder. Add the butter and pulse a few times, until the mixture has a sandy texture. Add the egg and pulse again until the dough is crumbly.
- Press the dough evenly into a 23-cm (9-inch) pie plate. Press firmly onto the bottom and edges of the plate. With a fork, prick the bottom of the pastry. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400 °F (200°C).
- Bake the crust for 15 minutes or golden brown. Let cool on a rack. Reduce the oven’s temperature to 350°F (180°C).
Pumpkin and Caramel Pie