Pumpkin pie with Homemade Caramel Sauce (no corn syrup)

I love Fall season! there is something nice in every season, but Fall and Winter really put you in a baking mood.While shopping at the grocery store with my son, there was something round and orange that caught his eye. Yes, it’s the pumpkin! So, he asked me if I can make one of his favorite pies? why not….?
I got the Pumpkin pie and pie crust recipe from browneyedbaker.com (one of my favorite sites) I used less of ginger.
http://www.browneyedbaker.com/2010/11/11/pumpkin-pie-recipe/
http://www.browneyedbaker.com/2010/11/10/how-to-make-perfect-pie-crust/

Served with whipped cream and caramel sauce.

Caramel Sauce:
(adapted from Kitchen Heals Soul)
2 cups sugar
½ cup water
1 stick butter,cubed
1 cup whipping cream, warm
1/2 teaspoon sea salt (optional)

Pour the sugar into a sauce pan. Add water. Bring to boil on med-high heat.
Continue to boil until turns color to amber. Be careful, keep eye on it, not to do it too dark.
As soon as the the caramel will reach desired color,take pan away from heat and add butter.stir.and gradually add the cream. Whisk until well combined.Let it cool before serving.

Comments

  1. Oh my, this looks so delicious. I can just imagine how good it is. I have a real weakness for caramel – there's something so… tooth-meltingly delicious about it :D Did you ever try making your own dulce de leche? That's so good too!

  2. Nadia, this looks ridiculously good! Wow!

  3. @Charles.I love caramel too. but not all, I'm kind of picky about it. Yes I tried dulce de leche, but I make it the russian way, boiling the cans for 2-3 hours. it's really good for cakes.

  4. Thank you Jennifer!

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