Hilly's Pumpkin Caramel Pie Recipe

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Pumpkin Ganache

Pumpkin Ganache


-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.


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