Pumpkin Butterscotch Pie

 

 

1 envelope unflavored powdered gelatin

1½ cups whole milk, divided

3 tablespoons granulated sugar

½ teaspoon vanilla paste (or seeds from ½ vanilla bean)

1½ cups heavy cream

¾ cup (packed) dark brown sugar, divided

⅛ teaspoon baking soda

3 large egg yolks

2 tablespoons cornstarch

3 tablespoons unsalted butter

⅔ cup pumpkin puree

1 tablespoon mild-flavored (light) molasses

½ teaspoon kosher salt

Unsweetened whipped cream (garnish)

½ cup chopped salted, dry-roasted cashews (garnish)

1 Cashew Curry Crust

 

Place gelatin and 2 tablespoons milk in a small bowl. Let stand until gelatin is softened (5–10 minutes). Place granulated sugar in a medium saucepan and add vanilla paste. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color (3 minutes). Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar, remaining milk and pumpkin. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam (2 minutes). Remove from heat. Add baking soda and whisk until bubbles subside. In a medium bowl, whisk yolks, cornstarch, and remaining ¼ cup brown sugar. Gradually whisk half of warm caramel mixture into the egg bowl until incorporated. Then pour egg-yolk mixture into the rest of the caramel mixture in the saucepan and while whisking, bring to a boil over medium heat Reduce heat to low and cook (keep whisking) until thickened (2 minutes). Remove from heat and whisk in gelatin mixture, butter, molasses, and salt. Whisk until butter is melted and mixture is smooth. Transfer to a large bowl and chill, stirring occasionally, until slightly cooled and thickened* (1 hour). Pour butterscotch filling into crust, smoothing top if needed. Chill until set (2 hours or up to two days). Just before serving, spoon whipped cream over pie and top with cashews.

 

 

recipe source here