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Caramel pumpkin pie from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • ground cinnamon
  • heavy cream
  • nutmeg
  • canned pumpkin purée
  • all-purpose flour
  • butter
  • ground cloves
  • vegetable shortening

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 24, 2017

    Everyone appreciated the silky smooth texture of this pie. The caramel flavor is very subtle, but it provides a little more complex flavor than you find in your typical pumpkin pie. It's a little extra work to make the caramel, but still an easy pie to make. Also, it used less than one 16 ounce can of pumpkin puree. Plan on about a half cup of leftover puree to use for another purpose.

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