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Pumpkin Caramel Pecan Pie

Huw Griffiths, Tabard Inn

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Pecan Crust:
1 cup pecans
1⁄3 cup sugar
11⁄2 cups flour
6 ounces butter
Pinch salt
2 egg yolks
3 tablespoons cream
1 12-ounce can dulce de leche (available in Hispanic food markets)
8 ounces toasted pecans

Pulse the pecans and sugar in a food processor until fine. Add flour, butter, and salt and continue to pulse until butter is in small pieces. Mix in egg yolks and cream. Flatten the dough by hand and refrigerate for an hour. Roll and place in a greased pie pan. The dough is crumbly, so it may need patching—just press scraps into the broken areas. Refrigerate another hour. Line crust with parchment and fill with pie weights. Bake 20 minutes at 350 degrees. Take out parchment and pie weights and bake 5 to 10 minutes. Let cool to room temperature before filling. Pour one can dulce de leche into bottom of crust. Sprinkle toasted pecans over dulce de leche.

Pumpkin Filling:
1 pound canned pumpkin
2 large eggs
3⁄4 cup sugar
Pinch salt
1 teaspoon cinnamon
1 teaspoon ginger
1⁄2 teaspoon cloves
12 ounces evaporated milk
Whisk ingredients as you add them to a large bowl in order. Pour into the crust. Bake 40 to 50 minutes at 350 degrees. Let cool to room temperature before serving.

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