Hi To All My Readers and YouTube Viewers of my NEW Show "Know What Mom Knows"!!
As Promised, here is the Recipe featured in Episode #1. Here is the LINK to the Mini Movie that I am Talking About:
Step by Step Directions are given inside the YouTube Video
Here is the Written Recipe:
Pumpkin Caramel Pecan Pie
Pumpkin Caramel Sauce:
Use only FRESH Spices ( if you have had your spices more than one year, replace them)
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Allspice
1/4 Teaspoon Ground Gloves
1/2 Teaspoon Ground Nutmeg~(Use an Actual Nutmeg "Nut" and grate it yourself, if you can)
1 Cinnamon Stick
1 Cup Liquid Heavy Cream
5 Tablespoons of Unsalted Butter
1 1/4 Teaspoon Sea Salt (or Kosher)
1/2 Cup Water
1/4 Cup Corn Syrup
1 1/2 Cups White Granulated Sugar
1 Cup Pumpkin Puree (Fresh or Canned is fine)
For the Pecans:
Use 1 1/2 Cups Pecans That are Whole or Half in size. Chopped can be used but not recommended.
*NOTE: The Video states to Lightly Toast the Pecans~DO NOT TOAST THE NUTS~The Nuts will Toast enough while baking.
For the Filling:
4 Tablespoons of Melted Butter
4 Large Eggs
1/2 Cup White Granulated Sugar
1/4 Cup Corn Syrup
1/4 Teaspoon Sea Salt (or Kosher) +Additional Salt for Topping
1/4 Cup Water
2 Teaspoons Pure Vanilla Extract
For the Crust
One Deep Dish Pie Crust~Frozen
*Use 1 Egg White to brush onto the frozen crust before Filling
Instructions:
1) Bring to a Simmer the Spice blend with the cream, butter & Salt. Do not boil. Set aside.
2) In a small heavy saucepan stir the following over Medium Heat until sugar is liquefied: 1 1/4 Teaspoon Sea Salt (or Kosher)
1/2 Cup Water
1/4 Cup Corn Syrup
1 1/2 Cups White Granulated Sugar
3) Turn heat to Med/High and place a lid onto the pot for exactly 2 Minutes.
4) Take lid off of heat and caramelize the sugar mixture. When sugar starts to Caramelize, swirl pan gently.
5) Turn heat OFF and add the cream mixture, stir well, then add the Pumpkin Puree.
*NOTE: Take Note that this step is Dangerous! Steam burns can happen, so be watchful as you add in the cream and pumpkin. The Melted Sugar will bubble up and is very HOT!
6) After the mixture has been stirred together well, turn on the heat again to medium heat. Stir continuously for the next 5 minutes, then set aside to come to room temperature.
7) In Medium Sized Bowl add the FILLING Ingredients and the full amount of Pumpkin Caramel Sauce, Stir Well.
NOTE: This Section may be different from the Video in that 3 Options are given here instead of just one.
NOTE: OPTION (C) IS OUR FAMILY'S FAVORITE WAY TO MAKE THIS PIE!
NOW FOR THE 3 OPTIONS
Option (A)
Add the Pecans to the Filling Mixture. Then pour this into your Frozen Pie Crust and bake in a PRE Heated Oven for 35 to 45 Minutes. Placing a Sheet of Foil over the Pie half way. Pie is done when it Jiggles like Jello and filling will look puffed up some. If you have areas that are still liquidy, then continue to bake. Watch that you do not burn the crust or the pie.
Option (B)
Do NOT add the Pecans to the Filling. Then pour your filling into your Frozen Pie Crust and bake in a PRE Heated Oven for 35 to 45 Minutes. Placing a Sheet of Foil over the Pie half way. Pie is done when it Jiggles like Jello and filling will look puffed up some. If you have areas that are still liquidy, then continue to bake. Watch that you do not burn the crust or the pie.
Now Toast your Pecans and add the Nuts to a 8 ounce Jar of Caramel Sauce or even make extra of the Pumpkin Caramel Sauce from Above and mix the nuts into one Cup of it. Now, after the Pie has been cooled to at least room temperature, spread the Caramel Sauced Pecans over the Pie.
*NOTE: You can ALSO use option (B) If you burn your pecans while baking Option (A). You can take the burned nuts off of the pie and "Fix" your pie by now following Option (B).
OPTION (C)
Do NOT add the Pecans to the Filling. Then pour your filling into your Frozen Pie Crust and bake in a PRE Heated Oven for 35 to 45 Minutes. Placing a Sheet of Foil over the Pie half way. Pie is done when it Jiggles like Jello and filling will look puffed up some. If you have areas that are still liquidy, then continue to bake. Watch that you do not burn the crust or the pie. Bring Pie to at least room temperature before proceeding to the next step.
Now Toast your Pecans and set them aside for a moment.
In a small Heavy Saucepan add a 1/2 Cup of White Granulated Sugar. Turn your heat on Medium High. Using a Wooden Spoon, push around the sugar until it starts to caramelize and melt. Stir and liquefy the sugar. Now add in the Toasted Pecans, a Tablespoon of Real Butter and a Small splash of Liquid Whipping Cream. Turn off the heat and stir well. Be careful as the steam an burn you. Now
place the Candied Pecans ontop of the pie, trying your best to spread them about while they are still warm using a fork. Once the nuts cool, the melted caramelized sugar will harden and the top of your pie will be brittle. Do not think that your pie is ruined!! As a matter of fact this has become my most FAVORITE Way to make this particular pie. To slice the pie it takes a bit of extra effort, but it will slice into beautiful pieces. The candy shell is not impossible to eat as the pecans are soft, and once your bite into a fork full of candied nuts with pumpkin caramel filling, you will feel as if you died and went to Heaven :-)
To Eat this Pie, Please slightly warm it (it will taste better this way)
Refrigerate any leftovers upto 3 days or freeze pie upto one month.
