Caramel Pumpkin Pie

• 1 x 9 inch single crust, partially baked and cooled

• 1 cup sugar

• 3/4 cup heavy cream

• 2 tbsp. cognac or dark rum

• 2 tbsp. unsalted butter cut into 4 pieces

• 1 cup canned pumpkin puree

• 1 1/4 tsp. ground cinnamon

• 3/4 tsp. ground ginger

• pinch of each - freshly grated nutmeg and allspice, sea salt

• 1 1/2 tsp. pure vanilla extact

• 2 large eggs

• Lightly sweetened whipped cream, to serve

Preheat the oven to 350F. Place the pie plate on a lined baking sheet. Sprinkle 1/2 cup sugar evenly over the bottom of a nonstick skillet and cook over medium-high heat without stirring. Continue to cook the sugar until it starts to turn a deep amber. This is the fun part. It will start to bubble and foam. Watch the sugar until the color deepens and you have large bubbles (you don’t want to burn it). When it’s ready, lower the heat to medium and add the pieces of butter, stirring constantly. Once the butter is blended in, pour the cream into the mixture slowly. It will hiss and bubble and probably clump a little, but it will even out as you keep stirring. If you have large clumps, keep it on the heat and stir until they melt down a bit. Pour into a heatproof bowl and cool for about 10-15 minutes.

While the caramel cools, make the rest of the filling. In a large bowl, whisk together the pumpkin, remaining 1/2 cup sugar, spices, vanilla and eggs until smooth.Add the caramel, pour into crust and bake at 350 for 45-50 minutes. You will know it’s done when the filling puffs and the middle does not jiggle. A knife inserted into the middle should come out clean. Cool on a wire rack. Will keep for 2 days lightly covered in the refrigerator.

Top with cream and serve. Serves 6-8

Pairs beautifully with a Taylor Fladgate 20 year old Tawny Port

Recipe: Baking From My Home to Yours by Dories Greenspan