Ingredients
🥧 For the Cornmeal Pie Crust:
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1½ cups all-purpose flour
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½ cup fine cornmeal
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1 tablespoon granulated sugar
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½ teaspoon salt
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12 tablespoons (1½ sticks) unsalted butter, cold and cubed
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¼ to ⅓ cup ice-cold water
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1 tablespoon apple cider vinegar
🎃 Pumpkin White Chocolate Ganache:
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2 (15 oz) cans pumpkin puree
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1¼ cups heavy cream
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⅓ cup light corn syrup
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5 tablespoons unsalted butter
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12–16 oz high-quality white chocolate (chopped or chips)
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3 teaspoons pumpkin pie spice
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½ teaspoon salt
🍯 Salted Caramel:
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1 cup granulated sugar
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¼ cup water
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2 tablespoons corn syrup
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6 tablespoons unsalted butter
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⅓ cup heavy cream
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2 teaspoons vanilla extract
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1–2 teaspoons salt (adjust to taste)
🍪 Streusel Topping:
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½ cup all-purpose flour
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⅓ cup brown sugar
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⅓ cup rolled oats
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6 tablespoons cold unsalted butter, cut into cubes
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1 teaspoon ground cinnamon
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½ teaspoon ground cardamom
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Pinch of salt
🥄 Whipped Cream:
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2 cups heavy cream
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3 tablespoons powdered sugar
🧑🍳 Instructions
1. Make the Cornmeal Pie Crust:
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Mix flour, cornmeal, sugar, and salt in a bowl.
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Cut in the cold butter until the mixture looks like coarse crumbs.
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Stir together the cold water and vinegar, then add a tablespoon at a time just until the dough holds together.
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Form into a disc, wrap, and chill for at least 30 minutes.
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Roll out and fit into a 9-inch pie dish. Crimp edges.
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Blind bake at 350°F (175°C) with pie weights for 30–35 minutes. Remove weights and bake 15–20 minutes more until golden. Let cool completely.
2. Roast the Pumpkin:
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Spread pumpkin puree on a parchment-lined baking sheet.
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Roast at 325°F (160°C) for 20–30 minutes until darkened and thickened. Let cool.
3. Make the Pumpkin Ganache:
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Place white chocolate in a bowl.
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In a saucepan, bring cream, corn syrup, and butter to a boil. Pour over the chocolate. Let sit 1 minute, then stir until smooth.
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Add the roasted pumpkin, pumpkin pie spice, and salt. Blend until fully smooth. Set aside.
4. Make Salted Caramel:
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In a saucepan, combine sugar, water, and corn syrup over medium-low heat.
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Without stirring, cook until the mixture turns amber in color.
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Carefully whisk in the butter and cream (it will bubble). Stir in vanilla and salt. Let cool fully.
5. Make Streusel:
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Combine flour, oats, brown sugar, cinnamon, cardamom, and salt.
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Cut in the butter until crumbly.
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Spread on a baking sheet and bake at 325°F (160°C) for 12–15 minutes, stirring halfway, until golden and crisp.
6. Whip the Cream:
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Beat heavy cream and powdered sugar together until soft peaks form. Chill until ready to use.
7. Assemble the Pie:
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Pour cooled caramel into the baked crust and chill for 20–30 minutes until set.
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Pour ganache over caramel layer and smooth the top.
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Chill the assembled pie overnight (8+ hours) until firm.