1 Prepared double crust pie
1/2 c Evaporated milk
1/4 c Granulated sugar
1 c Heavy cream or light cream
3/4 c Packed dark brown sugar
2 tb Honey
2 c Canned pumpkin puree
1 tb Cornstarch
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1/8 ts Ground cloves
1/4 ts Salt
3 Eggs; room temperature
2 ts Vanilla
Position shelf in bottom third of oven. Heat to 425. Line 9-inch pie pan
with single crust. Cut out leaf shapes from other crust. Line pie shell
with foil; fill with dried beans or rice. Place on baking sheet with leaf
cutouts. Bake for 8-10 minutes, until light brown. Remove foil with beans;
remove leaves to rack to cool. Return pie shell to oven. Bake until bottom
sets, pricking with fork any places that bubble up, about 5 minutes. Remove
to rack to cool. Leave oven on at 425.
In saucepan, heat milk until small bubbles appear around edge of pan.
Remove from heat.
Make caramel: Place granulated sugar in heavy 3-qt saucepan. Placeover
medium heat, without stirring, until sugar beings to melt. Tilt pan all
around to continue melting, until medium brown, 1-2 minutes totoal. Remove
from heat. Carefully add hot milk all at once; mixture will bubble up, then
subside. Stir in cream, brown sugar and honey; stir to dissolve sugar. If
clumps do not dissolve, simmer briefly, stirring, 2 minutes. Cool to room
Place pumpkin puree in large bowl. Sprinkle with cornstarch, cinnamon,
nutmeg, cloves and salt; stir to blend. whisk in eggs, one at a time. Stir
in caramel and vanilla. Turn filling into pie shell.
Bake on baking sheet in 425 for 10 minutes. Lower oven temperature to
325. Continue to bake about 45 minutes or until center is set. Turn oven
off. Leave pie in oven with door partially open. Let cool completely.
Garnish top with pastry leaves. Serve with whipped cream if you wish.