MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caramel Pumpkin Pie, Part 2
 Categories: Squash, Pies, Desserts
      Yield: 12 Servings
 
      1    TEXT; continued
 
  Bake pie shell: Lightly prick bottom of shell all over with a fork,
  then line with foil and fill with pie weights. Put quiche pan on a
  baking sheet and bake pie shell until side is set and edge is pale
  golden, 18 to 20 minutes. Carefully remove weights and foil and
  bake shell until bottom is golden, about 10 minutes more. Cool
  completely in pan on a rack, about 30 minutes.
  
  Make filling while shell cools: Bring sugar and water to a boil in
  a 3 to 3-1/2 qt heavy saucepan, stirring until sugar is dissolved.
  Boil syrup, washing down side of pan occasionally with a pastry
  brush dipped in cold water and gently swirling pan (do not stir),
  until mixture is a deep golden caramel, about 10 minutes.
  
  Reduce heat to moderate and carefully add 1 cup cream (mix will
  bubble vigorously), stirring until caramel is dissolved. Stir in
  remaining cup cream and bring just to a simmer.
  
  Whisk together pumpkin purée, spices, and salt in a large bowl.
  Whisk in hot cream mixture, then add eggs, whisking until combined
  well. Pour filling into cooled crust and bake until puffed 1-1/2"
  from edge and center is just set, 55 to 60 minutes. Cool in pan on
  a rack, about 2 hours. Pie will continue to set as it cools.
  
  Remove side of pan before serving.
  
  Notes:
  
  Dough can be chilled up to 1 day or frozen, wrapped well in foil,
  1 month.
  
  Pie shell can be baked 1 day ahead and kept, wrapped in plastic
  wrap, at room temperature.
  
  Pie is best eaten the same day but can be baked 1 day ahead and
  cooled completely, then chilled, covered. Bring to room temperature
  before serving.
 
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