The homemade caramel for this pumpkin pie provides a subtle, almost butterscotch-like backdrop to the rich taste of pumpkin.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with lightly sweetened whipped cream.
Best pumpkin pie ever, and it's definitely best when served slightly warm. The fresher the better! And on a side note, I am not sure that it deserves poor ratings from people who can't make caramel. If you can't make te caramel this probably isn't the receipe for you! Bu if you can you certainly will not be disappointed.
A good "traditional" pumpkin pie; looks nice - I like the darker color - but kind of a pain to make the caramel, and not sure the end result is worth it.
I'm making this pie right now and it looks and smells great. I wanted to mention that this recipe makes a lot of filling. I'm making 2 pies so I doubled the recipe. I'll bet I have enough filling left over to do another pie. I was a little leery about blind baking the crust since it bakes a long time too but I did it as per the instructions. I'm hoping it comes out well.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?