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Pumpkin Pie with a Caramel Crunch


A lovely lady from the US emailed me about this recipe asking if I had a conversion for the measurements to suit the US.  Since I have deserted you the past few weeks and many may not have see this recipe anyway I thought you wouldn’t mind if I re-blogged it. Particularly since it is autumn in half of the world and fast approaching Thanks Giving for the US, it’s the perfect pumpkin pie recipe. Well I thought so, the bitter caramel balances out the sweet pie. I’ve even converted it to suit US measurements ( they aren’t a direct conversion but a measurement ratio that will work). I hope some of you get to enjoy it. Have a great Thanks Giving!

Ingredients – Pastry
180g of flour or 8oz
110g butter or 4oz
1 medium free range egg
50g of icing sugar or 2 Tbsp
Extra butter and flour for lining the tin

Method – Pastry
Preheat oven on ‘bake’ to 170C.
Butter and flour a 24cm loose bottom tart tin
Place the flour, sugar & butter in a bowl and rub the ingredients together with your finger tips until the mixture looks like breadcrumbs. Or use a food processor to whiz them together.
Add the egg and bring dough together, (you may need a few additional tablespoons of chilled water particularly the ounce measurements) into a ball then flatten slightly.
Rest dough in fridge for 20 minutes before rolling out.
Roll out pastry dough thinly to fit tart tin.

Ingredients Pumpkin Custard
250ml milk / 1/2 pint
1 cup chopped pumpkin = 1/2 small butternut pumpkin
2 Tbsp honey or castor sugar
Seeds of one vanilla bean
3 medium free range eggs

Method – Pumpkin Custard
Steam or simmer the pumpkin in a pot of water for 10 minutes until soft then drain any liquid away.
Allow pumpkin to cool.
Whizz all the custard ingredients together in a food processor and pour into the tart case.
Place the filled tart on a lower shelf in your oven to cook the base through.
Bake for 40-45 minutes, until tart is firm and started to puff slightly.
Remove from oven and chill completely before adding the toffee crunch.

Ingredients – Toffee Crunch
100g / 1 cup castor sugar
50ml / 1/2 cup water

Method – Toffee Crunch
Place the water and sugar in a small pan over a low heat until sugar has dissolved.
Turn the heat up so the syrup is gently boiling.
Boil the syrup until it starts to turn golden brown, approx 10 minutes.
Remove from the heat and let it stand for a minute, it will continue to cook and turn a darker brown.
Pour onto the chilled pumpkin custard, you may need a spoon to spread it but work quickly as it will set immediately it cools.
Don’t worry if it is a bit messy, you are going to take the back of a spoon and tap it so the surface cracks and is easier to portion the tart.

21 Comments Post a comment
  1. Ive been looking for some new ideas for pies in general, and I have to say, I’ve never seen this hard caramel crust on a pie until today! this is awesome! thank you so much for sharing!!!

    November 11, 2013
  2. Oh, heavenly! that pie is ever so irresistible. A great idea.



    November 11, 2013
  3. Jueseppi B. #

    Reblogged this on The ObamaCrat™.

    November 11, 2013
  4. I’m new to the world of pumpkin cookery – is butternut pumpkin the same as butternut squash? I’ve been craving pumpkin pie without having tasted it… At least definitely not in my adult life. This picture just makes that craving worse!!

    November 11, 2013
    • peasepudding #

      YEs, butternut pumpkin and butternut squash are the same, we just call them differently :o) you could use other pumpkin too, I just find butternut easier to cut!

      November 11, 2013
      • Aha! Thanks for that – I’m going to be trying this! (Please farmer, send me a pumpkin in my veg box!)

        November 12, 2013
  5. Oh my goodness!

    November 11, 2013
  6. Wauw, this pie looks so beautiful! Thanks for sharing ❤

    November 11, 2013
  7. That looks awesome. We made one a few years back and my only issue was it would start to melt if you left it out too long. Shouldn’t be a problem for a crowd!

    November 11, 2013
  8. I really like this one, a bit like a pumpkin creme brule, yum! You could enter it in Sweet New Zealand, the host is Mairi, info here


    November 11, 2013
  9. Alli, that looks wonderful. Must admit I never normally get over excited about the idea of pumpkin pie, but put a crunchy caramel topping on it and I’m completely sold.

    November 11, 2013
  10. Ive seen this one before and it is definitely worth a re-blog. Funny I was always asked the same thing as well as giving them American names like bell pepper, zucchini, etc

    November 11, 2013
  11. This looks so scrumptious !

    November 11, 2013
  12. Tessa #

    Great dessert! Pumpkin pie is part of our family tradition during the Thanksgiving holiday.

    November 12, 2013
  13. geogonhayley #

    As a first introduction to your blog I have to say stunning picture! I could eat that right now! Never thought about putting the two together I must say, but judging by all these comments on here, it must work!

    One of my main food memories of the sweeter side of NZ has to be hokey-pokey I think it was called! And one of my NZ friends was always making something called humbly bumblys! 😀

    Look forward to reading more of your posts!

    November 12, 2013
  14. The top looks amazing!!

    November 12, 2013
  15. I try not to use too much sugar in my cooking, but this recipe looks like a lot of fun! I’d like to try it in custard cups without the pastry, sort of creme-caramel style. Love the cracked topping – I know – lots of sugar. But I could use a thinner layer???

    November 17, 2013
  16. This. Looks. Amazing. I just posted my own version of Pumpkin Pie (this year I went classic yet risky business by having it delivered to friends at the other end of Germany), but for next year (or week?!) toffee topping is definitely on the list! Thanks for sharing!

    November 19, 2013
    • peasepudding #

      wow, shipping across Germany, I hope got there safely? I used to live in Frankfurt and the post, as with everything else was pretty efficient. I miss the sausages and beer :o)

      November 27, 2013
      • It did! Frankfurt has some of the best sausages in the area, indeed – I live, in Mainz and visit Frankfurt regularly for some sausage 🙂

        December 7, 2013
  17. Hi Alli, gorgeous & perfect for Sweet NZ…I am hosting so get your entry in!!! Easy peasy just add to the linky thingy! See you soon for Christmas dinner at Allechante!

    November 25, 2013

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