Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.

PLATING All dishes served family style.

Wine Recommendations: Maxim's Champagne, Prestige Brut Morgon, Vieilles Vignes, Jean Paul Chevenet, 1996

IDEAS YOU'LL LOVE

Pumpkin Dip

Recipe courtesy of Food Network Kitchen

Pumpkin Bread

Recipe courtesy of Food Network Kitchen

Pumpkin Bread

Recipe courtesy of Alton Brown

Pumpkin Gingersnap Cheesecake

Recipe courtesy of Ree Drummond

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Recipe courtesy of Rachael Ray

Pumpkin Spice Cookies

Recipe courtesy of Paula Deen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c
          powered by PubExchange

          Get Cooking