Hilly's Pumpkin Caramel Pie Recipe

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Pumpkin Ganache

Recipe Overview

Ingredients

standard 15oz. cans of pumpkin puree (not pumpkin pie filling or mix)

277g

(1 ¼) C heavy cream

129g

(⅓) C glucose (or substitute corn syrup)

64g

(5) Tbsp unsalted butter

443g

(16oz or 2 ½) C chopped white chocolate or white chocolate chips

tsp cinnamon

tsp cardamom

tsp allspice

tsp ginger

pinch

nutmeg

pinch

clove

replace above spices with 3 tsp pumpkin pie spice

tsp kosher salt

Pumpkin Ganache

Method:

-spread both cans of pumpkin on parchment lined baking sheet and roast at 325 for about 20 - 30 minutes. color should darken by two shades and be well reduced. the puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! let cool before use.

-add white chocolate to heat safe large bowl, set aside.

-add cream, glucose, and butter to small pot, and bring to boil.

-once boiling, pour hot cream mixture over white chocolate, making sure all chocolate is covered. let sit for 1 minute.

-add roasted pumpkin, spices, and salt to white chocolate mixture, stir.

-using immersion blender, blend all ingredients until totally smooth and silky.

-ganache can be made 1 - 2 days ahead, stored in fridge. reheat 20 seconds at a time in microwave to achieve pourable consistency before filling your pie.

Next: Streusel Recipe