Pumpkin Caramel Pie

milkbarstore.com

Marie Rodriguez

Caramel Recipe

1 cup sugar

⅓ C heavy cream

6 Tbsp unsalted butter

¼ C water

2 Tbsp corn syrup

2 tsp kosher salt (not iodized or table salt)

2 tsp vanilla extract

Crust Recipe

1½ C all purpose flour

12 Tbsp unsalted butter (1 ½ sticks)

½ C fine ground cornmeal

1 Tbsp white sugar (heaping)

1 tsp kosher salt

¼ to ⅓ C ice water

2 tsp apple cider vinegar

Caramel FIlling

2standard 15oz. cans of pumpkin puree (not pumpkin pie filling or mix)

277g (1 ¼) C heavy cream

129g (⅓) C glucose (or substitute corn syrup)

64g (5) Tbsp unsalted butter

443g (16oz or 2 ½) C chopped white chocolate or white chocolate chips

2 tsp cinnamon

1 tsp cardamom

½ tsp allspice

½ tsp ginger

pinch nutmeg

pinch clove OR replace above spices with 3 tsp pumpkin pie spice

½ tsp kosher salt

Streusel

½ C AP flour

⅓ C light brown sugar

⅓ C oats

6 Tbsp unsalted butter (room temp)

1 tsp cinnamon

½ tsp cardamom

big pinch salt

Whipped Cream

1 cup heavy whipping cream

2 tbsp powdered sugar

Note: Ingredients may have been altered from the original.

Directions at milkbarstore.com

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