Pumpkin pie with milk caramel, dates and nuts

Votes: 2

Photo of the dish: Con Pulos

Time: 4 hours 15 minutes
Complexity: easily
Servings: 8 - 10

Pumpkin pie with milk caramel, dates and nuts - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Warp

1.5 cups premium wheat flour, plus more for dusting the table
2 tbsp. l. brown sugar
1/4 teaspoon salt
6 tbsp (90 g) cold butter, cut into small pieces

Filling

1 and 1/4 cups pecan pieces
1/2 cup pitted dates
4 tbsp (60 g) butter, cut into small pieces
425 gr. pumpkin puree
3/4 cup corn syrup
1/2 cup brown sugar
1 tbsp vanilla extract
1 tbsp. wheat flour
1/2 tsp ground cinnamon
1/3 cup heavy cream
2 large eggs

Caramel sauce

4 tbsp (60 g) butter
1/4 cup brown sugar
2 tablespoons corn syrup
2 tbsp. heavy cream
A pinch of salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, shortcrust pastry, brown sugar, cream dolce de leche, pumpkin puree, dates, eggs, cream, syrup, vanilla extract, cinnamon

Cooking the dish according to the recipe:

Prepare the cake layerCombine flour, brown sugar, and salt in a food processor. Add half the butter and process until just combined. Add the remaining butter and process until crumbly. Add 1/4 cup ice water; process until the dough comes together (add an additional 1 tablespoon of ice water if needed). Place the dough in plastic wrap, press it into a disk, and wrap it. Chill the dough for at least 1 hour or overnight.
Make the fillingPreheat oven to 350°F (170°C). Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Place another baking sheet in the middle of the oven.

Place the dates in a small bowl and pour 1/2 cup boiling water over them; let sit for 5 minutes. Transfer the dates and their liquid to a food processor. Add the butter and process until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, and cinnamon; process until smooth. Add the heavy cream and eggs; process until combined.
On a lightly floured surface, roll the dough into a 12-inch (30-cm) circle. Place it in a 9-inch (22-cm) pie pan, pressing the dough into the bottom and sides of the pan. Fold any excess dough inward and press the edges with your fingers or a fork. Chill for 15 minutes.
Sprinkle 3/4 cup toasted pecans into the crust and add the filling. Place on a hot baking sheet, place in the oven, and bake for about 1 hour, until the filling is set but the center is still slightly opaque. Transfer to a cooling rack to cool.
Prepare caramel sauceIn a small saucepan, bring the butter, brown sugar, corn syrup, heavy cream, and salt to a boil. Reduce heat to low and cook until darkened and thickened, 8 to 12 minutes. Remove from heat and let stand for 3 minutes. Pour the hot sauce over the pie and sprinkle with 1/2 cup pecans. Let the pie sit for at least 1 hour to firm up. caramel.