Tuesday, December 24, 2013

Pumpkin crumb pie with caramel sauce


Courtesy of kidscooking


Ingredients for pie filling
1 can pumpkin
1 large egg
3/4 cup white sugar
1 cup brown sugar
1 tsp. pure vanilla extract
2 Tbsp. ground cinnamon
1 tsp. nutmeg
1 1/2 tsp. pumpkin pie spice
1 Tbsp. flour
3/4 cup milk
1/3 cup melted butter or margarine

Ingredients for crumb topping
1 stick butter or margarine
1 1/2 cup self-rising flour
1 tsp. pure vanilla extract
1 cup brown sugar
2 Tbsp. ground cinnamon
1 tsp. nutmeg

Ingredients for caramel sauce
1 cup white sugar
1/2 cup brown sugar
1 tsp. pure vanilla extract
1/2 cup water
1 cup milk
1 stick butter

Directions
Preheat oven to 400 degrees.  In a large bowl mix all of the ingredients of the pie filling until it is well-incorporated and the batter is smooth.  Set aside.

To make the caramel sauce mix the white sugar and water over medium heat in a medium sized pot or pan. Stir often until the syrup turns brown.  Then add in the brown sugar, and the butter.  Stir until butter is melted and the brown sugar dissolves. Slowly pour in the milk for the syrup will be hot. It is best to take the pan or pot off of the stove to add the milk and then stir until the milk is well-incorporated.  Once well-incorporated, take the caramel mixture off of the stove and set aside.

In a deep baking dish, pour in the pumpkin mixture which was set aside earlier.  Bake in the oven for 30 minutes.

While it is cooking, in a small bowl, mix all of the ingredients for the crumb topping.  Make sure the ingredients are well-incorporated.  Set aside for now.

Once the 30 minutes are up, take out the pie.  Set the pie on a cooling rack and drizzle some of the caramel sauce on top of the pie.  Then add the crumb topping on top of the pie making sure the pie is fully covered. Bake again for another 25 minutes at 375 degrees until the pie is well-set in the center. Once the pie is taken out of the oven, place pie on a cooling rack and let it "rest" for 10 minutes.  Once the 10 minutes are up, then drizzle again with more caramel sauce and let the pie continue to cool.  Once cooled, serve.
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