Salted Caramel Pumpkin Pie

Products used

Ingredients

• 200g plain flour
• 2 tablespoons caster sugar
• ½ teaspoon salt
• 115g cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Pumpkin Filling:

• 1 can (425g) pumpkin puree
• 150g packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 240ml double cream
• 120ml whole milk

For the Salted Caramel Sauce:

• 200g caster sugar
• 85g unsalted butter, cut into pieces
• 120ml double cream
• 1 teaspoon sea salt (or to taste)

Method

1. In a medium bowl, whisk together the flour, sugar, and salt.
2. Rub in the butter using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs.
3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add this to the flour mixture, stirring until the dough just comes together. If needed, add the remaining ice water, a teaspoon at a time.
4. Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 1 hour.
5. Preheat your oven to 190°C (170°C fan) or Gas Mark 5. On a floured surface, roll out the dough to fit a 23cm pie tin. Transfer it to the tin, trim the edges, and crimp them if desired.
6. Line the pie crust with baking parchment and fill with baking beans or dried rice. Bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes. Let it cool slightly.
7. In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
8. Add the eggs, one at a time, mixing well after each addition.
9. Stir in the double cream and milk until the mixture is smooth.
10. Pour the filling into the pre-baked pie crust.
11. Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the centre comes out clean.
12. Let the pie cool completely on a wire rack.
13. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber colour.
14. Carefully add the butter and stir until melted and combined.
15. Slowly pour in the double cream, continuing to stir. The mixture will bubble up, so be cautious.
16. Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly.
17. Drizzle the salted caramel sauce over the pumpkin pie and serve with a sprinkle of sea salt and a spoonful of clotted cream with salted caramel.