Caramel Pumpkin Pie
In 2011, Washingtonian magazine blind-taste-tested more than twenty pies in the Washington, DC, area -and our Caramel Pumpkin took home the top prize! Instead of simply adding white sugar to the mis, we make a golden caramel sauce to sweeten the pie. A word of warning: the caramel goes from brown to burnt very quickly, so stay focused while it's cooking. Every thanksgiving, we inevitably have to dump burnt batches of it because we become distracted. As for the pumpkin portion of the pie, we used to roast them and make a puree. Even after all that work, though, it was never as good as pure pumpkin puree from a can. So that's what we use, and you should, too.
Recipe from Red Truck Bakery Cookbook