Caramel Spice Super Pumpkiny Pumpkin Pie with Brown Butter Crust
I’m kind of obsessed with layering or combining as many flavors as possible in my desserts, something that is very obvious if you peruse my blog. I’m going to guess and say it has to do with my FOMO (Fear Of Missing Out) where I never want to choose just one thing and instead prefer to have it all. I fully blame my parents on that one, as I grew up in a Taiwanese-American background where we always ate family style, sharing all dishes on the table. Thanksgiving is one of those holidays where the rest of the country finally understands how great it is to share dishes, instead of just having your own food. With this Thanksgiving pie, you can have both the warm spices of cinnamon, ginger, nutmeg and cloves along with the smoky caramel and rich vanilla adding to the pumpkiness. The addition of the bay leaf creates an allusive fall scent that makes you feel like you’re walking through a forest of multicolored leaves raining down on you. Not a bad way to end a giant celebratory meal if you ask me.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 19 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Vodka | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 320 g (1 cup + 6 tablespoons or 2 3/4 sticks) unsalted butter
- 280 g (2 cups) all purpose unbleached flour
- 100 g (3/4 cup) almond meal (or flour)
- 70 g (1/2 cup) white whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 cup cold water
- 1/4 cup cold vodka
- 1 teaspoon almond extract
- 1 egg yolk + 1 tablespoon water beaten together
- 850 g (30 oz or about 4 cups) of pumpkin puree (make sure to get pure pumpkin puree and not pumpkin pie filling)
- 2 fresh bay leaves, cut in half (use fresh not dry)
- 1 cup white granulated sugar
- 1 1/2 cups heavy cream, divided
- 1 vanilla bean
- 1 tablespoon vanilla extract
- 100 g 3/4 cup powdered milk (try to find dry whole milk if possible)
- 3 large eggs
- 1 large egg yolk
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon (generous pinch) cloves
- 1 teaspoon sea salt