Ingredients
Array
(
[0] => Array
(
[f9b45300-7454-2794-ed80-46569f863a7b] => Array
(
[title] => cracker, graham, chocolate
[ingredientid] => 10412
[ingredientuuid] => f9b45300-7454-2794-ed80-46569f863a7b
[quantity] => 24.00
[measure] => each
[title_custom] => squares chocolate graham crackers
[componentid] => 0
[method] => crushed (1 1/2 cups)
)
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 5.00
[measure] => tablespoons
[title_custom] => unsalted butter
[componentid] => 0
[method] => melted
)
[4d7c4758-f0a5-83e4-b5b0-849041e3e020] => Array
(
[title] => egg whites, raw, lrg
[ingredientid] => 14320
[ingredientuuid] => 4d7c4758-f0a5-83e4-b5b0-849041e3e020
[quantity] => 1.00
[measure] => each
[title_custom] => large egg white plus 3 whole eggs
[componentid] => 0
[method] =>
)
[2d953c77-fe71-c314-b14d-922413fa99d6] => Array
(
[title] => cream, whipping, heavy
[ingredientid] => 10928
[ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
[quantity] => 2.75
[measure] => cups
[title_custom] => heavy cream
[componentid] => 0
[method] =>
)
[89418ad2-a356-eb24-3d2e-84c02111cd65] => Array
(
[title] => pie filling, pumpkin, cnd
[ingredientid] => 24126
[ingredientuuid] => 89418ad2-a356-eb24-3d2e-84c02111cd65
[quantity] => 1.00
[measure] => each
[title_custom] => 15-ounce can pure pumpkin puree
[componentid] => 0
[method] =>
)
[552991b8-df4a-2044-3d41-4d50c820f953] => Array
(
[title] => sugar, brown
[ingredientid] => 32188
[ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
[quantity] => 0.50
[measure] => cup
[title_custom] => light brown sugar
[componentid] => 0
[method] =>
)
[3dee1913-4875-cf14-09ac-3ddd8b95ba46] => Array
(
[title] => pumpkin pie spice
[ingredientid] => 26174
[ingredientuuid] => 3dee1913-4875-cf14-09ac-3ddd8b95ba46
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => pumpkin pie spice
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => salt
[componentid] => 0
[method] =>
)
[326368b7-90cb-a574-4162-03d4769a8ed2] => Array
(
[title] => candies, caramel
[ingredientid] => 4905
[ingredientuuid] => 326368b7-90cb-a574-4162-03d4769a8ed2
[quantity] => 28.00
[measure] => each
[title_custom] => caramel candies
[componentid] => 0
[method] =>
)
[277bb153-1cc4-8124-1dbe-13dfcc0e1061] => Array
(
[title] => baking chocolate, bar, bittersweet
[ingredientid] => 793
[ingredientuuid] => 277bb153-1cc4-8124-1dbe-13dfcc0e1061
[quantity] => 1.00
[measure] => ounce
[title_custom] => bittersweet chocolate
[componentid] => 0
[method] => for grating
)
)
)
-
24 squares chocolate graham crackers crushed (1 1/2 cups)
-
5 tablespoons unsalted butter melted
-
1 large egg white plus 3 whole eggs
-
2 3/4 cups heavy cream
-
1 15-ounce can pure pumpkin puree
-
1/2 cup light brown sugar
-
1 tsp pumpkin pie spice
-
1/2 tsp salt
-
28 caramel candies
-
1 ounce XOXOLAT bittersweet chocolate for grating
Recipe Method
1. Preheat the oven to 350 degrees. In a small bowl, stir the
graham cracker crumbs and
butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch
pie pan; freeze until
set, about 15 minutes. In a small bowl,
beat the
egg white with a fork and lightly
brush on the
pie shell.
Bake for 10 minutes; let cool.
2. Meanwhile, in a large bowl mix together the 3 whole eggs, 1 cup cream, the pumpkin puree , brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks from. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on the top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.
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