Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce
You can bake the pumpkin pie a day in advance; let it cool, then cover with plastic wrap and refrigerate until ready to serve. You can also make the caramel sauce ahead; let it cool to room temperature, then cover and refrigerate for up to 3 days. Just before serving, reheat the sauce in the microwave in 15-second intervals, stirring after each interval, until warm.
- 2 rolled-out rounds of pie dough, each about 12 inches in diameter and 3/16 inch thick, chilled (see related recipe at left)
- 4 eggs
- 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
- 2 cups evaporated milk
- 1 egg plus 1 tsp. water, lightly beaten
For the cinnamon-caramel sauce:
- 3/4 cup sugar
- 2 Tbs. water
- 3/4 cup heavy cream
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
Remove 1 dough round from the refrigerator. Transfer to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Cover with plastic wrap and freeze for 15 minutes.
Remove the other dough round from the refrigerator and cut out shapes using decorative pie cutters. Refrigerate the cutouts until ready to use.
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 400°F.
Line the piecrust with parchment and fill with pie weights. Place the pie dish on the cookie sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and continue baking until the crust is light golden brown, 5 to 10 minutes more. Transfer the pan to a wire rack and let cool for 15 minutes before filling the pie shell.
Reduce the oven temperature to 325°F.
In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the pie shell. Brush the underside of the cutouts with egg wash and arrange them on the pie.
Bake until the center of the pie is set, 1 1/4 to 1 1/2 hours, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for at least 4 hours before serving.
To make the cinnamon-caramel sauce, in a heavy saucepan over medium-high heat, combine the sugar and water. Cook until the mixture turns amber, 5 to 6 minutes, stirring with a wooden spoon during the first 1 to 2 minutes of cooking, but do not stir after this point; instead, tip the pan occasionally to ensure even cooking. Do not allow the sugar to burn.
Remove the pan from the heat. In a measuring cup with a pouring spout, whisk together the cream, vanilla and cinnamon. Carefully pour the cream mixture, a little at a time, into the hot syrup; the mixture will bubble, so use pot holders. Stir until the sauce is smooth and blended. Keep warm until ready to serve.
To serve, cut the pie into slices and drizzle with the caramel sauce. Serves 8.