Who else has had a hectic year so far? Grant traveled so much to New York this year and brought back wonderful trinkets for us like raging pneumonia and more super viruses than I knew existed. I have a desire to quarantine him every time he gets off a plane. But I stick to being a nice wife and making him treats like this kick-ass pie instead.
I have been swamped with projects this year, so the months have flown by. I feel like I went to bed one cold January evening and woke up in November. Which is fantastic since this is pie season! And yes, this blog is filled with food coma inducing bakes, so me being in a sugar daze is the norm. But I will take it if it means diving face first into this caramelized white chocolate pumpkin pie. You all are going to love it!
I teased you last time when I posted How To Make Caramelized White Chocolate that I had a special 2 part pie coming at you. And with that, we are on to Part 2 and the grand finale of the best Thanksgiving dessert recipe.
Caramelized White Chocolate Pumpkin Pie
Caramelized White Chocolate Pumpkin Pie With Pecan Crust and a heavenly blonde chocolate whipped cream. Mic Drop. The title and my enthusiasm for this pie says it all. So what’s so special about this pie that makes it the best Thanksgiving Pumpkin pie ever?
Nutty, buttery, and flaky pecan crust with a sultry and sophisticated pumpkin filling does. The filling starts with a caramelized pumpkin flavor and is spiced with holiday baking spices that leave just the slightest zing as an end note on your tongue with each bite. But wait. If that’s not enough, this starlet is then topped with billowy caramelized white chocolate whipped cream. This is it. Your search for the sexiest, most decadent and groan worthy pumpkin pie ends here. This is the finish that your Thanksgiving pie table and all those who live for dessert are begging you to make.
This pumpkin pie will take more effort than the basic ones, but oh my pumpkin, it is worth it! The following post contains two recipes. First, there is the caramelized white chocolate that I posted last time. Make that first and then read on for the caramelized white chocolate pumpkin pie with pecan crust recipe. The following recipe makes one 9 inch deep dish pumpkin pie.
The infusion of a hint of caramelized white chocolate adds a nutty, sultry, depth to this pie. The blonde chocolate adds a subtle yet incredible hit of unique flavor that rounds out each bite with intrigue. The caramel tones play with the baking spices to create the ultimate pumpkin pie.
Pecan Crust
This is the pumpkin pie of all pies. It has next level flavor from top to crunchy bottom. And it all begins with the all butter pecan crust. This crust is similar to the one I use for my Bananas Foster Galette. It has pecans ground up and then blended with flour, along with a touch of sugar and salt.
Preheat the oven to 350 degrees. Spread the pecans on a baking sheet. Bake them for 5-7 minutes, until toasty and aromatic and lightly browned.
Then allow them to cool. Use a food processor to grind up the pecans. Add in the flour and salt and pulse a few times to blend.
Dice up cold butter and add it to the flour mixture. Blend it up until it resembles a sandy mixture dotted with tiny pebbles.
With the food processor going, drizzle in the ice cold water and apple cider vinegar.
Once it begins to form a ball shut off the processor. Turn the pecan crust onto a piece of plastic wrap and flatten it into a disc. Then wrap it up and chill for an hour.
Lightly flour a surface and a rolling pin. Once the crust is chilled roll it out into a 12 inch circle. Set it into the pie pan. Fold overhang under and crimp the edges as desired. Then chill for 15 minutes.
Preheat the oven to 425 degrees. Place parchment into the pie and fill with pie weights or beans. Then blind bake for 13-15 minutes.
Remove the pie weights and bake an additional 12-15 minutes. When you have two minutes left to bake, brush egg wash over the bottom of the crust. Finish baking and then remove from the oven.
Pumpkin Filling
Lower oven to 350 degrees.
To make the filling you will need pure pumpkin purée. Use canned or store-bought canned pumpkin. Just make sure not to use pumpkin pie filling.
Set up a double boiler, (or use a saucepan set over a second saucepan that has a couple inches of barely simmering water) over medium low heat. Combine 1/4 cream with 4 ounces of the Caramelized white chocolate. Stir until melted and smooth, then remove from the heat.
Use a large bowl and a whisk. Whisk together the pumpkin purée with the brown sugar, spices, eggs, salt, and vanilla extract. Mix until smooth. Then stir in the heavy cream until well combined. Finish by whisking in the blonde chocolate mixture.
Pour blonde chocolate pumpkin pie filling into the prepared shell. Bake 40-45 minutes. If the crust starts to darken use a pie shield or foil to cover the crust edges. Like cheesecake, The center will be slightly wobbly. It will finish setting as it cools. Make sure not to overcook the pumpkin pie or it will crack.
Allow the pie to cool completely before topping with caramelized white chocolate cream.
Blonde chocolate whipped cream
The pumpkin pie of all pies has a star finish in the form of blonde chocolate whipped cream.
In the double boiler, or saucepan set over a second with barely simmering water, repeat the melting process once more. Combine 1/4 cup heavy cream with 2 ounces of chopped caramelized white chocolate. Stir gently as it melts. Then remove from the heat and whisk it into the remaining heavy cream. Chill in fridge completely.
Once the pumpkin pie has cooled, remove bowl of blonde chocolate cream. Add vanilla extract. Use hand mixer on medium speed to gradually whip this caramelized white chocolate whipped cream until stiff peaks form. Serve as desired on top of the blonde chocolate pumpkin pie. Reserve any remaining chopped blonde chocolate as decoration or in cookies.
And try this toasty whipped cream on Cranberry Curd Pie too!
If you love this recipe, please share it on Pinterest and follow me on Instagram for more free recipes!
Happy Thanksgiving!
XO,
Sarita
Caramelized White Chocolate Pumpkin Pie
Caramelized white chocolate infused pumpkin pie with ginger, cardamom, mace, and black pepper. It has a pecan crust and blonde chocolate whipped cream. This is nutty, sultry, and an upgraded pumpkin pie you have to try!
Ingredients
Pecan Crust
- 1/2 cup pecans
- 1¼ cup All purpose Flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1/2 cup butter unsalted, cold and diced
- 4-5 tablespoons ice water
Pumpkin Pie Filling
- 4 ounces caramelized white chocolate homemade or store-bought
- 1¼ cup heavy cream divided into 1 cup and 1/4 cup
- 2 large eggs
- 2 large egg yolks
- 2 cups pure pumpkin puree 15 ounce can or homemade
- 3/4 cup light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/8 teaspoon ground cloves
- pinch Ground black pepper
- 1/2 teaspoon salt
Blonde Chocolate Cream
- 2 ounces caramelized white chocolate
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
Instructions
Pecan Pie
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Preheat oven to 425 degrees F.
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Use a food processor to grind up pecans.
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Then add the flour, sugar, and salt. Pulse until well combined
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Dice up the cold butter and add it. Then blend until the mixture resembles sand. With processor still going, drizzle in the ice cold water.
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Once it begins to form a dough ball, take it out of food processor and gentle form a ball with hands. Put it onto a piece of plastic wrap and flatten into a disc. Wrap and chill for 1 hour.
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Lightly flour a surface and a rolling pin. Once the crust is chilled roll it out into a 12 inch circle. Set it into the pie pan. Fold overhang under and crimp the edges as desired. Then chill for 15 minutes.
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Line with parchment that has overhang. Fill with pie weights and bake 12-15 minutes on lowest rack of oven. Then remove the pie weights and parchment. Bake 12 minutes-14 additional minutes. Remove from oven and set aside while you make pie filling.
Reduce the heat to 350 degrees F.
Caramelized White Chocolate Pumpkin Pie Filling
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Set up a double boiler OR a saucepan over a second saucepan. In the lower saucepan, add 2 inches of water. Bring it to barely a simmer. Set second saucepan over that. Then add the blonde chocolate and the 1/4 cup heavy cream to top saucepan. Stir until mixture is melted and smooth and then remove from the heat.
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In a large bowl, whisk together the pumpkin puree, eggs, sugar, spices, eggs, and vanilla until smooth. Then add 1 cup heavy cream and whisk in.
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Drizzle in the blonde chocolate and cream mixture and mix until combined.
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Pour the pie filling into prepared crust.
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Bake for 40-45 minutes. The center will slightly jiggle.
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Cool completely.
Blonde Chocolate Whipped Cream
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Set up the double boiler again. Then add 1/4 cup cream with remaining 4 ounces of caramelized white chocolate. Mix until smooth and melted.
Then gently drizzle in the remaining heavy cream into the mixture and whisk until smooth.
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Then pour that mixture into a large bowl and chill until the pie is cool.
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Then when it is chilled, add vanilla and use a hand mixer set on medium speed to whip the cream mixture to stiff peaks.
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Use as a topping for the caramelized white chocolate pumpkin pie.
Caramelized White Chocolate
White chocolate is caramelized at a low temperature in the oven to create a caramelized, earthy, sultry, and nutty, chocolate with so much oomph that you won't do normal white chocolate ever again!
Instructions
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Preheat Oven to 250 degrees.
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Chop high quality white chocolate into small chunks. (Or use feves/oval discs)
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Spread chocolate into a single layer on a baking sheet.
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Cook for 10 minutes. Stir and smooth with spatula.
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Repeat every 10 minutes, up to a total of 50 minutes.
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Pour caramelized white chocolate onto an even layer onto parchment or silpat. Allow to cool before breaking into chunks.
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Store up to 2 weeks in an airtight container.
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