Pumpkin Pie with Salted Caramel, Vanilla Ice Cream and Pecans Recipe

If you have the tradition to celebrate Thanksgiving, or are just a lover of pumpkin pies this recipe by Mr G’s Double Bay is the only one you’ll need this year. With the addition salted caramel it sure has taken the all time favourite pumpkin pie to a new level, your family and friends will be asking for more.

pumpkin-pieimage: Mr G’s Double Bay

For the filling

3 x eggs
100 gr caster sugar
65 gr light brown sugar
440 gr cooked and blended pumpkin purée
0.5 tsp ginger powder
1.5 tsp ground cinnamon
0.25 tsp ground cloves
0.5 tsp salt
175 ml cream
1 x vanilla bean, scraped out
100gr pecans


Whisk eggs, sugar till smooth, add spices,pumpkin , mix well, add cream, be careful not to mix too much or the cream could curdle. Set aside.

For the pastry

Makes 9 inch pie


325 gr plain flour
1 tsp salt
230gr cold butter
1 tbs icing sugar
7 tbsp ice water


In food processor mix the flour, salt sugar, add butter, blend until it forms a crumb, not long.

Form into ball, cover and refrigerate at least 1 hour.

For the salted caramel


200gr caster sugar
90 gr butter
120 ml cream
1 tsp salt


In a pan cook the sugar until it forms a golden caramel, add butter, boil for 1 minute, slowly whisk in cream, add salt, set aside.

To make the pie


Roll out the pastry on a floured surface, press into corners of the pie mould.rest in fridge 20 minutes.

Place baking paper over the pastry, fill with dry beans or rice, blind bake 200 degrees for 25 minutes, remove the rice and paper, spike pastry with fork,brush with egg wash and bake again for a further 5 minutes.

Pour the pumpkin mixture into the cooled pie pastry and cook 220 degrees for 15 minutes, then 190 degrees for 40 minutes. Remove and cool.

To serve

Cut the cooled pie into slices drizzle over salted caramel and serve with pecans and ice cream.


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