Pumpkin pie is one of those dishes that I'd heard about on TV (eg Happy Days) but had never tasted because it just isn't made in Oz. My first experience with making a version of pumpkin pie was Dorie's twofer pie nearly two years ago, and I can't remember much about that except that the crust went very, very wrong.
Our Tuesday with Dorie host this week is Janell of Mortensen Family Memoirs, who has chosen Dorie's Caramel Pumpkin Pie. This is my second pumpkin pie experience, although the comments indicate that this tastes better than normal pumpkin pie - caramel has a tendency to do that.
This recipe once again required me to face up to my nemesis of two years ago, Dorie's Good for Almost Everything Pie Dough. Methinks I have gotten the hang of this - compare my efforts two years ago with today:
Yup, she may have shrunk a little, but she's still a fine looking pie crust, in my view.
This pie also involved making another scary ingredient, Dorie's caramel, made with hot sugar and cream:
I also negotiated this no sweat, although the stuff still terrifies me because of its ability to maim unsuspecting bakers in a single splash.
For the rest, you can guess: pumpkin (canned pumpkin is not sold in Oz, so I used mashed pumpkin that I prepared myself) and spices mixed until smooth, then the caramel is mixed through it and the pie is baked. The end result looks very much like a caramel tart:
Thanks to Janell for being our host this week. To check out what everyone else thought of Dorie's Caramel Pumpkin Pie, visit the TWD blogroll.