A mashup of two classic favorites of the season, this recipe bakes in big taste with a sweet flavor of fall.
Try local ingredients as Artesia has homegrown pecans and New Mexico True Certified pumpkins.
Recipe Provided by Heirloom Acres
Pumpkin Pie Filling
- 1 15oz can (about 2 cups pumpkin puree)
- 1 14 oz can Eagle Brand
- 2 large eggs
- 1 Tbs cornstarch
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp fresh ground black pepper
- 1 unbaked pie crust (9 inch)
Salted Caramel Topping
- 3/4 cup sugar
- 1 Tbs fresh lemon juice
- 1/4 cup water
- 1/3 cup heavy cream
- 4 Tbs butter
- 1/4 tsp table salt
- 2 cups toasted pecan halves
- 1/2 tsp sea salt
Ingredients
- Preheat oven to 425 degrees.
- Filling: Whisk pumpkin, Eagle Brand, eggs, cornstarch, salt, and spices in a medium bowl until smooth. Pour into crust.
- Bake 15 minutes. Reduce oven temperature to 350 degrees. Continue baking for 30-45 minutes or until knife inserted 1 inch from crust comes out clean.
- Remove pie from oven and place on wire rack to cool.
- Topping: While the pie is baking prepare topping by bringing sugar, lemon juice, and water to a boil in medium saucepan over high heat
(do not stir). Boil, swirling occasionally. After the sugar begins to change color, continue to boil and swirl for 8 minutes or until it turns a dark amber color. Do not walk away, as sugar can burn quickly after changing color. Remove from heat; add cream and butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt. - Arrange pecan halves on pie. Top with warm caramel. Cool about 15 minutes and then sprinkle with sea salt.
- Serve room temperature or cold with dollop of whip cream.
- Cover and store leftover pie in refrigerator for up to 5 days.
Recipe provided by Heirloom Acres and originally published in Focus on Artesia 2023 Fall edition.
