| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, October 2009 |
| Prep time | 4 hours |
| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, October 2009 |
| Prep time | 4 hours |
| 1⁄2 | Cup | Sugar |
| 12 | Ounce | Evaporated Milk |
| 14 | Ounce | Sweetened Condensed Milk |
| 5 | Eggs | |
| 1⁄2 | Teaspoon | Ground Cinnamon |
| 1⁄4 | Teaspoon | Ground Cloves |
| 1⁄4 | Teaspoon | Ground Ginger |
| 1 | Teaspoon | Vanilla Extract |
| 1 3⁄4 | Cup | Pumpkin Puree (or 15 oz. can) |
1.Preheat the oven to 350 degrees.
2.Add sugar to a 9-inch pie or cake pan. Bake until sugar is caramel colored, about 8-12 minutes. Swirl to cover the bottom of dish.
3.Using a blender, combine the remaining ingredients and pour on top of caramel.
4.Fill a roasting pan with enough water to come halfway up the sides of the pie dish. Bake until set, 60 minutes.
5.Transfer the pie dish to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set about 2 hours. Invert onto a plate before slicing.