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.
Very nice recipe. We did double the cinnamon and increased the other spices a bit. When they say not to stir after it starts bubbling, they really mean it. I made that mistake and the sugar precipitated completely out. Second time I just swirled the pan as directed and it worked great. The person who had trouble with the blobby mass may have waited until it was too cool. You have to add the butter and cream while it is hot. I am not sure if that was the problem, just guessing. Mine mixed rather well.
I made this pie for my husband and daughter (who love pumpkin pie). I was not a pumpkin pie lover, until this recipe. I will gladly make this recipe again and again. Definately a new Thanksgiving favourite.
The making of the caramel was frustrating. I had to do it several times over, and it was a mess. Every time I went to add the cream to the hot, melted sugar, it would aggregate into this huge, viscous blob, even though I went slow and stirred vigorously. I had (some) dilute caramel with a giant, solidified blob of caramelized sugar that wouldn't dissolve. I finally had to combine several batches and strain out the blobs, if they weren't solidly adhered to the bottom of the pan. I'm sure there's some fine point of my technique that is off, but after reading over the instructions multiple times, I can't figure out what it is. The end result was tasty, but not worth the frustration.