Caramel Pumpkin Pie

• 1 quantity sweet pastry, use your favourite recipe, or this one which I love, par-baked and cooled in a deep quiche pan
• Filling
• 1 cup sugar
• 1/3 cup water
• 2 cups heavy cream
• 2 cups pumpkin puree
• 1 teaspoon ground ginger
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch ground cloves
• 1/2 teaspoon salt
• 4 large eggs, lightly beaten

1. To make the filling, bring sugar and water to the boil in a large saucepan, stirring until dissolved. Gently swirl pan (do not stir) until mixture is a deep golden caramel, about 10 minutes. Reduce the heat to medium and carefully add 1 cup cream (mixture will bubble vigorously). Stir until caramel has dissolved. Stir in remaining cream and bring just to a simmer.
2. Meanwhile, whisk together pumpkin puree, spices and salt in a large bowl. Whisk in the hot cream mixture, then add eggs, whisking until just combined. Pour filling into the prepared, cool pastry crust and bake for about 55-60 minutes, or until puffed and center is set. Cool in pan, on a rack for about 2 hours. The pie will cotinue to set as it cools. Remove side of pan before serving.

sweet pastry, filling, sugar, water, heavy cream, pumpkin puree, ground ginger, ubc, ubc, ground cloves, salt, eggs

Taken from www.epicurious.com/recipes/member/views/caramel-pumpkin-pie-50103701 (may not work)