Caramel Pumpkin Butter Pie
This pie is simple to prepare using our exclusive Caramel Pumpkin Butter, with warm spices like cinnamon, ginger, cloves and nutmeg balancing the rich flavors of pumpkin, vanilla and caramel. If you don’t want to make our easy pie dough, you can use purchased pie dough instead.
Ingredients
- 1 rolled-out round basic pie dough
- 3 eggs
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 1 jar (13.5 oz./382 g) Williams Sonoma Caramel Pumpkin Butter
- 1 cup (8 oz./250 g) pumpkin puree
- 1 cup (8 fl. oz./250 ml) evaporated milk
- 1/4 tsp. kosher salt
- Lightly sweetened whipped cream for serving
Directions
Preheat an oven to 400°F (200°C).
Line a 9-inch (23-cm) deep-dish pie dish with the dough and gently press into the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively crimp the edges. Refrigerate for 15 minutes.
Meanwhile, in a large bowl, whisk the eggs until combined. Add the brown sugar and whisk until smooth. Add the caramel pumpkin butter, pumpkin puree, evaporated milk and salt. Whisk until smooth.
Pour the filling into the prepared pie shell and gently tap the dish on the counter a few times to release any air bubbles.
Bake until the crust is golden brown and filling is puffed up and set around the edges, but still slightly jiggly in the center, about 50 minutes. Transfer the pie to a wire rack and let cool to room temperature, about 4 hours. Cover and refrigerate until chilled, at least 2 hours or up to overnight.
To serve, cut the pie into slices and top each slice with a dollop of whipped cream. Serves 8.
Williams Sonoma Test Kitchen