Burnt Caramel Pumpkin Pie
if you make one pie this thanksgiving, it should be this one
Pumpkin pie is in its own category, its own lane, as one of the best pies. I’m convinced that people who don’t like pumpkin pie have just never had a really good homemade one. My thanksgiving table is incomplete without this burnt caramel pumpkin pie, I think I’ve made it every year since I was 13. Classic pumpkin pie is always great, but the burnt caramel and whiskey adds a depth that pairs wonderfully with the earthiness of pumpkin, making this one so special. A few notes for pie success: definitely blind bake your crust, and make sure you have a deep dish 9” pan to fit all of the filling (a pie dish with minimum 1.5-2” height). Don’t over whisk your filling, this prevents cracks during baking. And most importantly, please don’t bother buying anything other than Libby’s pumpkin purée.
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