Salted Caramel Pumpkin Pie with Black Pepper

Ingredients

• 1.25 cups All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 0.5 cup Unsalted Butter (cold, cut into cubes)
• 3 tablespoons Ice Water (very cold)
• 8 cups Pumpkin Puree (roasted, skin removed, blended smooth)
• 4 Eggs (large, room temperature)
• 2 cups Whole Milk
• 1 teaspoon Vanilla Extract
• 0.5 cup Salted Caramel Sauce (plus extra 2 tbsp for whipped topping)
• 0.5 cup Granulated Sugar (for filling)
• 1 teaspoon Ground Cinnamon
• 0.5 teaspoon Ground Nutmeg
• 0.5 teaspoon Ground Ginger
• 0.25 teaspoon Ground Cloves
• 0.25 teaspoon Freshly Ground Black Pepper (secret ingredient)
• 1 cup Heavy Cream (cold)
• 2 tablespoons Powdered Sugar (for whipped topping)

Instructions

1. Roast the Pumpkin

   Preheat oven to 375°F. Cut the pumpkin in half, scoop out and reserve the seeds, then cut each half into smaller pieces that fit your baking sheet. Place pieces skin‑side down on the sheet and roast for about 60 minutes, or until the flesh is fork‑tender.

   Time: PT1H15M

   Temperature: 375°F

2. Make the Pie Crust Dough

   In a large bowl combine 1.25 cups flour, 2 tbsp sugar, and cold butter cubes. Using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs. Add ice water 1 tbsp at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

   Time: PT15M

3. Blind‑Bake the Crust

   Roll the chilled dough on a lightly floured surface to a 12‑inch circle. Transfer to the 9‑inch pie dish, trim excess, and crimp edges. Line the crust with parchment paper and fill with lentils or dry beans. Bake at 375°F for 12‑15 minutes, then remove the weights and parchment and bake another 5 minutes until lightly golden.

   Time: PT15M

   Temperature: 375°F

4. Puree the Roasted Pumpkin

   Allow the roasted pumpkin to cool enough to handle. Peel off the skin, place the flesh in a food processor, and blend until completely smooth. Transfer to a fine‑mesh sieve placed over a bowl and press with the back of a spoon to squeeze out excess water. You should obtain about 8 cups of pumpkin puree.

   Time: PT20M

5. Prepare the Custard Base

   In a medium bowl whisk together 4 eggs, 2 cups milk, and 1 tsp vanilla extract until fully combined. Set aside.

   Time: PT10M

6. Cook the Pumpkin Mixture

   In a saucepan over low heat combine the pumpkin puree, 0.5 cup salted caramel sauce, 0.5 cup granulated sugar, cinnamon, nutmeg, ginger, cloves, and black pepper. Stir constantly until the mixture is glossy and the sugar has dissolved, about 8‑10 minutes.

   Time: PT10M

7. Combine and Chill Filling

   Gradually whisk the warm pumpkin mixture into the egg‑milk custard until fully incorporated. Transfer the filling to a clean bowl, cover, and refrigerate for at least 2 hours (or overnight) to let flavors meld and the mixture thicken.

   Time: PT2H

8. Bake the Filled Pie

   Preheat oven to 350°F. Place a fine‑mesh sieve over the chilled pie crust and pour the chilled filling through, smoothing the top with a spatula. Bake for 45‑55 minutes, or until the center is set but still slightly wobbly (it will firm as it cools).

   Time: PT45M

   Temperature: 350°F

9. Make Salted‑Caramel Whipped Cream

   In a chilled mixing bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Gently fold in 2 tbsp salted caramel sauce until evenly incorporated.

   Time: PT10M

10. Cool and Serve

    Allow the pie to cool on a wire rack for at least 30 minutes, then refrigerate for another hour before slicing. Top each slice with a dollop of salted‑caramel whipped cream and serve.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

4g