She Will Amaze You: Pumpkin Pie with Spiked Scotch-Caramel Sauce

Makes one 9" pie! My favourite pie in the whole wide world, topped with a delicious caramel sauce!

Pumpkin Puree:

2 small pie pumpkins

Preheat oven to 375F. Place whole pumpkins in the over, and bake for 45 minutes. Remove from oven, allow to cool.

Split pumpkins in half, remove seeds and scoop out pulp.

Puree the pumpkin pulp in a food processor until smooth.

Pie Dough:

1 1/2 c flour
1/4 tsp salt
1/2 cup butter, cold, in small cubes
Water (about 1/4 cup)

Make the pie dough by combining the flour and salt in a bowl.

If you have one, use a pastry cutter to cut the flour into the butter until pebbly.

Slowly add water, about a tablespoon at a time, until the dough holds together when you press it between your fingers.

Wrap it up in cling wrap, and refrigerate.

Pumpkin Filling:

Pumpkin puree
3/4 c dark brown sugar
2 eggs
1 can evaporated milk
pumpkin pie spices (whatever floats your boat... I hate cloves, so I omit those)

Preheat the oven to 400F.

For the filling, combine the pumpkin puree, eggs, spices, sugar and evaporated milk. Blend until well mixed.

I don't pre-bake my pie crusts. I don't like really crunchy pie crust. Roll out the pie dough, in between two layers of parchment paper, and transfer to a pie pan. I didn't photograph this part, it got a little ugly. I was thinking to myself, "real bakers would keel over if they saw how I'm putting this crust together". Whatever!

Pour in the pumpkin filling, and bake for 15 minutes.