I came across this recipe and thought it sounded very good. I thought I would share it with you. Let me know what you think... I think anything that wins a contest is probably Delicious!
Double Decker Pumpkin- Caramel Pie
Yield: One 9-inch pie
Prep Time: 35 min + chill time
Cook Time: 45 min
This pie took first place in a local Fall Harvest Festival pie contest!
Ingredients:
25 Oreos (creme included), crushed into crumbs (about 2 cups)
6 tablespoons unsalted butter, melted
3 large eggs
2 3/4 cups heavy cream, divided
One 15-ounce can unsweetened pumpkin puree
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
28 caramels, unwrapped
1 ounce bittersweet chocolate, for grating
6 tablespoons unsalted butter, melted
3 large eggs
2 3/4 cups heavy cream, divided
One 15-ounce can unsweetened pumpkin puree
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
28 caramels, unwrapped
1 ounce bittersweet chocolate, for grating
Directions:
1. Preheat oven to 350 degrees F. In a small bowl, stir the Oreo crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch deep-dish pie pan; freeze until set (15 minutes). Bake for 10 minutes; let cool.
2. Meanwhile in a large bowl, whisk together the 3 eggs, 1 cup cream, pumpkin, brown sugar, spice and salt until just combined. Pour into the cooled pie shell and bake until set, 40 to 45 minutes. When you shake the pan, the filling should no longer be jiggly. Let the pie cool at room temperature slightly, then refrigerate for at least 3 hours, or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream until melted, 2 to 3 minutes- adding 1 minute increments, if needed, if they are still not completely melted. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the cooled caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie
2. Meanwhile in a large bowl, whisk together the 3 eggs, 1 cup cream, pumpkin, brown sugar, spice and salt until just combined. Pour into the cooled pie shell and bake until set, 40 to 45 minutes. When you shake the pan, the filling should no longer be jiggly. Let the pie cool at room temperature slightly, then refrigerate for at least 3 hours, or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream until melted, 2 to 3 minutes- adding 1 minute increments, if needed, if they are still not completely melted. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the cooled caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie
Tips:
*If you don't have access to Oreo's, you can use another type of chocolate sandwich cookie. I used the Oreos with the chocolate filling, but you can use the regular ones if you'd like.
*If your pie cracks on the surface while baking, don't worry about it- you'll be covering that up with the caramel whipped cream!
*Don't have any pumpkin pie spice? Make your own by mixing equal parts of cinnamon, ginger, allspice and nutmeg.
*Stick toothpicks in the top of any leftover pie before you cover with plastic wrap (keep stored in the refrigerator).
*If your pie cracks on the surface while baking, don't worry about it- you'll be covering that up with the caramel whipped cream!
*Don't have any pumpkin pie spice? Make your own by mixing equal parts of cinnamon, ginger, allspice and nutmeg.
*Stick toothpicks in the top of any leftover pie before you cover with plastic wrap (keep stored in the refrigerator).
Source: RecipeGirl.com (adapted from Everyday with Rachael Ray)
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