- 15 ounce pumpkin (1 can) – make sure you’re using pumpkin not pumpkin pie filling!
- 8 oz Fat Toad Farm Caramel - we recommend Salted Bourbon or Original
- 2 eggs
- 3 tablespoons dark brown sugar
- 2 tablespoons molasses
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup freshly whipped cream to garnish
- 1 9” pie crust
Preheat oven to 425ºF. Mix up a batch of your favorite pie crust dough, enough to cover a 9” pie pan. Our favorite crust recipes come from King Arthur Flour.