SunButter Salted Caramel Pumpkin Pie
This ultra-flaky and silky SunButter Salted Caramel Pumpkin Pie is a twist on the Thanksgiving classic! It features a velvety homemade pumpkin pie filling that is infused with salted caramel and SunButter, which both compliment all those delicious warm pumpkin pie spices we all know and love!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out my SunButter Milk Chocolate Cream Puffs, SunButter Salted Caramel Cheesecake and SunButter Banana Layer Cake if you’re interested in more SunButter recipes!
HOW TO make A PERFECT FLAKY PIE CRUST
THE INGREDIENTS
To create the pie dough, cold butter and cold water are absolute musts. Similar to making scones or biscuits, the reason the butter needs to be cold is so that once it hits the hot oven, the water within the butter quickly evaporates, leaving behind little air pockets. These little air pockets are what creates that flaky texture! The reason for the cold liquid is so that it doesn’t warm up the other ingredients, like the butter.
Another ingredient that I use in my pie doughs is vodka. Yes you heard me right – vodka! By using vodka, instead of water, it helps to inhibit gluten formation, and as we know, too much gluten = a tough final product! The reason for this is because water activates gluten, so by replacing the water with vodka it reduces the water content by 40% (vodka is 60% water, 40% ethanol). However, you need to be careful not to add too much vodka, as it may effect the flavor. Therefore, I like to use a 50% water and 50% vodka ratio!
If you do not consume alcohol, or do not have it on hand, just substitute the vodka for the same amount of cold water!
THE TECHNIQUE
The key to perfect pie dough is to handle it as little as possible. Handling the dough too much can result in the butter melting, which will create a dense dough. As well, overhandling the dough by kneading it too much will result in excess gluten formation, and a subsequent tough dough. It is important to only knead the dough until it just begins to form into ball. After the dough comes together, separate it in 2, then press each into a disk shape, and then place it into plastic wrap, and then into the fridge for 2 hours.
After 2 hours, remove the dough, let it warm up slightly on the counter for 3-4 minutes, then begin rolling it out! Try to aim for a perfect circle, making sure that you turn the dough every so often to ensure it isn’t sticking. When rolled out, place into the pie plate (the easiest way to do this is by rolling the dough back up onto your rolling pin and then unrolling it overtop of the pie plate), trim the edges and crimp them if you want! Finally, place the prepared pie plate back into the freezer for 30 minutes before filling and baking!
When is the salted caramel pumpkin pie done?
When the bars are ready, the center of the filling in the dish should still be jiggly. Test the Pumpkin Pie Bars by giving the baking dish a shake – if it seems liquid still, keep baking, while if it jiggles like Jell-O, it is ready to come out of the oven! If you feel uncomfortable or unsure about judging the doneness by eye, the best way to test if the pumpkin filling is finished is by testing it with a thermometer. It is ready to be taken out of the oven between 165°F and 170°F. Any hotter and you risk it cracking!
Get the Recipe: SunButter Salted Caramel Pumpkin Pie
Ingredients
Salted Caramel
- 1 cup (200g) White Sugar
- 1/4 cup (60g) Water
- 6 tbsp (85g) Unsalted Butter,, at room temperature and cubed
- 1/2 cup (116g) Heavy Cream
- 1 tsp Vanilla
- 1 tsp Kosher Salt
Pie Crust
- 1 ½ cups (180g) All Purpose Flour,, measured correctly
- 3 tbsp White Sugar
- Pinch of Salt
- 3/4 cup (170g) Cold Unsalted Butter,, cubed
- 3 tbsp (45g) Cold Water,, plus more if needed
- 3 tbsp (45g) Cold Vodka
SunButter Salted Caramel Pumpkin Pie
- 15 oz (425g) Pumpkin Puree
- 2 Large Eggs
- 1 Egg Yolk
- 3/4 cup (255g) Salted Caramel
- 3/4 cup (165g) Dark Brown Sugar
- 1 tbsp Cornstarch
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Table Salt
- 1 tsp Vanilla
- 1 ¼ cups (300g) Evaporated Milk
- 2 tbsp (28g) Natural SunButter
Instructions
Salted Caramel
- In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
- Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
- Once the mixture has become amber in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
- Next, carefully drizzle in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 5 minutes, then cover tightly, and allow to cool to room temperature before using. (Makes 1 cup)
Pie Crust
- Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
- Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.
- Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for 2 hours to chill.
- Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
- Roll dough out to be about 1/4” thick, and about 10-11” in diameter.
- Place rolled out dough into a 9” or 10” pie plate, then trim the edges (and crimp them if you’d like). Place the prepared pie plate back into the freezer for 30 minutes.
SunButter Salted Caramel Pumpkin Pie
- Preheat oven to 425°F. In a large mixing bowl, whisk together all of the pie filling ingredients.
- Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate until about ¾ full. You may have some extra filling depending on the size of your pie plate.
- Place the pie on top of a baking sheet and then place into the oven. Bake at 425°F for 5 minutes, then turn down the oven to 325°F and bake for an additional 40-50 minutes. When done, the filling should still be a little jiggly (it’ll set after you pull it out).
- Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool. Serve cold with whipped cream and an extra drizzling of salted caramel.
My go to for holiday dessert!