Ingredients

The following ingredients have 9 Servings
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup cold, unsalted butter (cubed)
  • 3-4 tbsp ice water
  • 1/2 cup chopped, toasted pecans (toasted pecans)
  • 15 chewy caramel candies (like Kraft original, about 115g)
  • 3 tablespoons cream
  • 1/2 cup chopped chocolate or chocolate chips
  • 1/4 cup cream
  • 2 cups pure pumpkin puree
  • 1 cup evaporated milk
  • 1/2 cup granulated sugar (100g)
  • 3 large eggs
  • 2 tablespoons corn starch
  • 1/2 teaspoon pumpkin pie spice
  • Whipped cream for topping as desired

Instruction

  • Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
  • Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
  • Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
  • Bake for 15-20 minutes until golden brown and set aside to cool completely.