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Caramel Pumpkin Pie

Ingredients

• 1 recipe 9 inch pie crust
• 1 cup granulated sugar
• 3/4 cup half and half
• 2 tablespoons unsalted butter
• 1 cup pumpkin puree
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• pinch allspice, salt
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Instructions

1. Make pie crust and refrigerate for at least an hour. This can also be done 1-3 days ahead of time.
2. Roll dough into a 13 inch circle and place into a 9 inch pie plate. You will want to leave a one-inch over hang by cutting the dough to even it out. Tuck edges under and sculpt an upstanding ridge if desired.
3. Optional: Partially bake crust. Sometimes I just don't want to spend the extra time, but if you want to really get your crust crispy you should partially bake the crust.
4. To partially bake: Preheat oven to 425 while you are plating the crust. Line crust with foil, covering the edges as well. Place pie weights/rice/beans into the pie plate. Bake pie for 20 minutes. Remove from oven and take off the foil. Pierce the bottom of the crust with a fork to let out air pockets and return to the oven for 8 minutes until just starting to brown. Cover edges if starting to brown too quickly. Cool completely before placing the filling and baking the pie.
5. If you pre baked the crust, make your filling while the crust cools. If you did not pre bake your crust, keep the plated pie pan in the refrigerator while you make your filling.
6. Preheat the oven to 350. In a large non-stick skillet or small pan, sprinkle 1/2 cup of the sugar evenly and cook over medium-high heat without stirring. Continue to cook the sugar until it starts to turn a deep amber. This is the fun part. It will start to bubble and foam. Watch the sugar until the color deepens and you have large bubbles (you don’t want to burn it). This can take a good 10 minutes, so be patient and stand guard.
7. When it’s ready, lower the heat to medium and add the pieces of butter, stirring constantly. Once the butter is blended in, pour the half-and-half into the mixture VERY slowly. It will hiss and bubble and probably clump a little, but it will even out as you keep stirring. If you have large clumps, keep it on the heat and stir until they melt down a bit. Pour into a heatproof bowl and cool for about 10-15 minutes.
8. While the caramel cools, make the rest of the filling. In a large bowl, whisk together the pumpkin, remaining 1/2 cup sugar, spices, vanilla and eggs until smooth.
9. Add the caramel, pour into crust and bake at 350 for 45-50 minutes. You will know it’s done when the filling jiggles just slightly. This is the dance - too jiggly and it’s underbaked. Not jiggly and it’s over-baked. Cool on a wire rack. Will keep for 3 days lightly covered in the refrigerator. Enjoy!