I can't believe that Thanksgiving is one week away. A lot of food is going to be cooked, baked and shared with friends and families. This holiday reminds me of the Thai New Year when everyone goes back to their hometown to celebrate the holiday with family and friends. We also have a ton of food and fully loaded to celebrate. This shows that in every part of the world we share a common thing that is the love of food.
Even though there will be so many different kinds of food on the table, I always save some room for dessert. I am a big fan of the pies, tarts, and quiches. And one of my favorite things to looking forward at the end of the night of celebration is pumpkin pie.
I spent the majority of my awesome weekend testing pumpkin pie recipes. I was tasting this recipe no less than 3 times to make sure it comes out right because this is my second time making pumpkin pie. This pumpkin pie recipe is bursting with flavor. It’s rich, nutty, a little sour from apple cider, and delicious with a homemade pie crust with the salted caramel and pecans on the bottom. This pie will make everyone at your party say "WOW".
This pie was a little challenging to me because when it comes to pumpkin pie, the standards are high. With this recipe I try to create two-layers with salted apple cider caramel + pecans on the bottom and a pumpkin filling on the top. Lucky me I tested only twice and the result came perfect. This filling is super rich tasting like a custard with a light pumpkin spice flavor, and surprise from the pecans and salted apple cider caramel on the bottom.
The pie crust is the key to the great pumpkin pie! My homemade pie crust uses champagne vinegar which contains less water to create a tenderness while the flakiness still remains, plus the crust is still crunchy even having been baked with the pumpkin filling. You can get ready for ae homemade pumpkin pie that is unique right from your oven. This technique is from Rose Levy Beranbaum; she uses apple cider vinegar. I picked the Champagne vinegar because I love a super crunchy, dense and flaky pie, it contains less water than apple cider vinegar.
This post was done in partnership with Whole Foods Market Chicago, who sponsored me with the ingredients and helped to make this post happen.
For this time of year, there are many main holidays coming up. Whole Foods Market would like to celebrate in the cheers, joy, love and support of all the holiday traditions. Since Thanksgiving and Christmas-both holidays, they revolve around food. Whole Foods Market has a special gift for you! Of course, it will be involved with foods to give thanks for all you that have been the greatest supports, and supporting you all to eat healthily.
Whole Foods is giving away groceries for A YEAR to the winner (and one of the winner's friends) of the CONTEST! Yes, dears. What you read is right... Groceries for a year for you and your friend! This super easy, and all you have to do is CLICK Here -> THE CONTEST, and put your name, email address and zip code // for a chance to win the prize. Good Luck to you all!
Thank you for supporting Natty’s Pantry! And a BIG thank you to all the awesome sponsors, including Whole Foods Market Chicago.
*** Notes for the recipe (Please read before you start baking):
Thank you for stopping by and reading my article,
Pumpkin Pie With Pecan And Salted Apple Cider Caramel Recipe
Author: Nattaya Worrakitpoonpol
Adapted From Rose Levy Beranbaum
YIELD: 9 INCH PIE
INACTIVE TIME: 1 HOUR AND 40MINS
BAKE TIME: 45-55 MINS
TOTAL TIME: 2 HOURS AND 45 MINS
14 tablespoons unsalted butter, cold
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4-5 tablespoons ice-cold water
1 tablespoon Champagne vinegar
Pumpkin Pie Filling
1 cup roasted salted Pecans, chopped ** see recipe notes **
1 can pumpkin puree
1/2 cup brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cup heavy cream
1 large egg
4 egg yolks
1 teaspoon pure vanilla extract
Salted Apple Cider Caramel
4 1/2 cups apple cider
1 1/2 cinnamon, ground
1 teaspoons kosher salt
1/2 cup brown sugar
7 tablespoons unsalted butter, cubed
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 whole egg
1/2 cup heavy whipping cream
For the pie dough: Cut the butter into cubes, then divide into two batches. The first batch is 9 tablespoons, and the second batch is 5 tablespoons. Set aside. **See recipe notes**
In the food processor with metal blade attached, add all-purpose flour and salt. Process until both ingredients are combined.
Add the larger amount of butter cubes (9 tablespoons), and process for about 20 seconds. Add the remaining butter and pulse until all of the dough is the size of little peas.
Add the Champagne vinegar and 4 tablespoons of water, pulse until the mixture holds together, but is still a bit loose. You can test if the dough is ready by pinch a small amount of the mixture in between your fingertip. If the dough doesn't hold together, then add 1 tablespoon of cold water, and pulse to incorporate. **see recipe notes**
This recipe can make 2 sheets of 9 inches pie dough. The leftover dough can be used it as the decoration.
For the Salted Apple Cider Caramels:
In a medium saucepan over medium-high heat boil apple cider until it has reduced from 4 1/2 cups to a dark, syrupy 1/3 cup. For about 35 minutes, stir pan every 5 minutes.
Remove apple cider from heat, add brown sugar, butter, and heavy whipping cream. Return the saucepan to heat and cook until a spoon stirred in the apple cider and submerged in water yields caramel. For about 20-25 minutes
Remove caramel from heat, stir in cinnamon, vanilla, and salt. Transfer to the waterproof glass and let it chill until firm.
Preheat the oven to 375 F: bake directly on the floor of the oven, or bake on the baking stone. Place baking stone while preheating the oven.
Floured clean work surface, roll out the dough to a 12-inch round or the dough can fit into a deep 9-inch glass pie plate. Trim the overhanging dough with a knife. Decorate as your own desire. Chill in the refrigerator for 15 minutes.
For the pumpkin filling:
In a medium saucepan over medium heat add pumpkin puree, brown sugar, spices and salt. Continuously stir until the mixture comes together nicely, for about 3 minutes.
Transfer the mixture into a food processor and process for 1 minute, or until it smooth. Add heavy whipping cream, process until incorporated. Add eggs, egg yolks, and vanilla continuing to process just until incorporated.
Assembling the pie:
Take the pie dough out from the refrigerator and allow to come to room temperature for 15-20 minutes (about 10 minutes in the warmer seasons). Roll out on a lightly floured surface with a lightly floured rolling pin. Transfer dough to the pie pan.
Add the first layer of ground pecans and using a measuring cup press the pecans until it is nice and firm. ** see recipe notes**
Gently add 1 cup of Salted Apple Cider Caramel and using a rubber spatula press down the caramel into the pecans. Chill in the refrigerator for 10 minutes.
After 10 minutes take out the pie, and gently pour the pumpkin mixture on top, brush the edge with an egg wash. Set the pie directly onto the bottom rack of the oven or on a preheated baking stone. Bake until a toothpick inserted in the sides and center come clean, for about 45-55 minutes, or the filling jiggle a little when you wiggle it. Please be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too dark.Transfer the pie to a cooling rack and let cool to room temperature.
If you would like to decorate the top of the pie, use the leftover pie dough. Cut the pie dough into your so desired shapes, brush it with an egg wash, and then bake for 18-20 minute. Once cool you may decorate the top of the pie.
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Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
"Beginning today, treat everyone you meet as if they were going to be dead by midnight. Extend to them all the care, kindness and understanding you can muster, and do it with no thought of any reward. Your life will never be the same again."