📖 Instructions

1. Start with the Pie Crust (Homemade is Best, But No Judgment if You Buy!): Okay, so first things first, let's tackle that beautiful, flaky crust. If you're using a store-bought one, just skip to step 5, but for those of us who love the satisfaction of a homemade pastry, here's how we do it. In a large mixing bowl, whisk together 1 1/4 cups (150g) of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of granulated sugar. Cut 1/2 cup (113g) of very cold unsalted butter into small 1/2-inch cubes. Seriously, keep that butter cold; it’s the secret to flakiness! Add the butter to the flour mixture. Now, you can use a pastry blender, two knives, or even your fingertips (though try to work quickly so the butter doesn't get too warm). Cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible. This is important – those little butter chunks will create steam in the oven, making your crust super flaky.
2. Add the Water (Carefully!): Gradually add 1/4 cup (60ml) of ice-cold water, one tablespoon at a time, mixing gently with a fork after each addition. You might not need all of it, or you might need a tiny bit more – it depends on the humidity and your flour. The dough should just barely come together when you squeeze a small piece; it shouldn't be sticky, but also not too dry and crumbly. Overmixing at this stage can make your crust tough, and we don’t want that. Once it forms a shaggy ball, stop.
3. Chill Out, Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disk, wrap it tightly in plastic wrap, and pop it into the fridge for at least 30 minutes. An hour is even better! This chilling time lets the gluten relax, making it easier to roll, and keeps the butter nice and cold. A well-chilled dough is a happy dough, trust me.
4. Roll and Fit: After chilling, unwrap your dough and place it on a lightly floured surface. Using your rolling pin, roll the dough from the center outwards into a 12-inch circle, about 1/8-inch thick. Try to lift and rotate the dough occasionally to prevent sticking and ensure an even thickness. Carefully transfer the rolled-out dough into your 9-inch deep-dish pie plate. Gently press it into the bottom and up the sides without stretching it. Trim the edges, leaving about a 1/2-inch overhang. Fold the overhang under itself and crimp the edges decoratively. I like a simple fork-crimp for that rustic look, but you can get fancy if you want! Prick the bottom of the crust all over with a fork. Place the pie crust back in the fridge for another 15-20 minutes while you prepare the filling. This helps prevent shrinkage during baking.
5. Blind Bake the Crust (Don't Skip This!): Preheat your oven to 400°F (200°C). Line the chilled pie crust with parchment paper, allowing some overhang. Fill the crust with pie weights, dried beans, or even uncooked rice. Blind bake for 15 minutes. Carefully remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust looks dry and very lightly golden. This step is super important to avoid a soggy bottom, which is, honestly, a tragedy for any pie. Remove from oven and let it cool slightly. Reduce oven temperature to 375°F (190°C).
6. Whip Up the Caramel Sauce (Simple, Promise!): In a small, heavy-bottomed saucepan, combine 1/2 cup (100g) granulated sugar and 2 tablespoons of water. Cook over medium-low heat, stirring occasionally, until the sugar dissolves. Once dissolved, increase the heat to medium-high and bring to a boil *without stirring*. Let it boil for about 5-8 minutes, or until it turns a lovely amber color. Keep a close eye on it, because caramel goes from perfect to burnt in a blink! Once it’s amber, immediately remove from heat. Carefully and slowly whisk in 1/4 cup (60ml) heavy cream (it will bubble up, so be careful!), followed by 2 tablespoons (28g) unsalted butter and 1/2 teaspoon of vanilla extract. Stir until smooth. Set aside to cool slightly; it will thicken as it cools. You'll use some for the filling and some for drizzling later.
7. The Marvelous Pumpkin Filling: In a large mixing bowl, whisk together two large eggs and one large egg yolk until well combined. Add one 15-ounce can (about 425g) of pure pumpkin puree (make sure it’s *not* pumpkin pie filling, which has added spices and sugar). Stir in 3/4 cup (150g) packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/4 teaspoon salt. Whisk everything until smooth and fragrant.
8. The Secret's in the Cream and Caramel: Now, pour in 1 1/4 cups (300ml) of heavy cream. And here's the fun part: add 2 tablespoons of your freshly made (and slightly cooled) caramel sauce to the pumpkin mixture. Yes, right into the filling! Stir until everything is beautifully incorporated and the filling is silky smooth. This little touch of caramel in the filling really deepens the flavor profile, giving it that special something.
9. Assemble and Bake: Pour the pumpkin filling into your blind-baked pie crust. Carefully transfer the pie plate to the preheated 375°F (190°C) oven. Bake for 45-55 minutes. You're looking for the edges to be set and slightly puffed, but the very center should still have a slight jiggle when you gently shake the pie. If you see the crust getting too dark, remember that aluminum foil pie shield trick from the FAQ!
10. Cool Down and Drizzle: Once baked, carefully remove the pie from the oven and place it on a wire cooling rack. Let it cool completely at room temperature for at least 3-4 hours, or even overnight. This cooling time is crucial; it allows the filling to fully set, preventing cracks and ensuring a perfect slice. Seriously, resist the urge to cut into it early! Once cooled, gently rewarm the remaining caramel sauce if needed, and drizzle it generously over the top of the pie. A little extra flourish never hurt anyone, right?
11. Serve and Savor: Slice up your gorgeous Rustic Pumpkin Pie with Caramel Notes and serve! It's fantastic on its own, but a dollop of fresh whipped cream or a scoop of vanilla bean ice cream takes it to another level. Enjoy every single bite of this cozy, autumnal delight.