Double-Decker Pumpkin-Caramel Pie
With four layers of textures and flavors—crispy chocolate crust, silky pumpkin pie filling, pillowy caramel whipped cream and melt-in-your-mouth chocolate curls—this ultra-decadent dessert doesn’t disappoint.
Double-Decker Pumpkin-Caramel Pie
gluten-free ≈ dairy-free
Makes one 9-inch pie
Prep Time 35 minutes (plus chilling)
bake Time 45 Minutes
INGREDIENTS
1½ cups crushed gluten-free crisp chocolate cookies, such as Simple Mills Chocolate Brownie Sweet Thins
5 tablespoons non-hydrogenated shortening, melted
1 large egg white, plus 3 whole eggs
2¾ cups dairy-free creamer
One 15-ounce can pure pumpkin puree
½ cup light brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon salt
37 pieces (231g) dairy-free caramel candies, such as Cocomels Original Coconut Milk Caramels
1 ounce bittersweet chocolate, for grating
DIRECTIONS
1. Preheat the oven to 350°F. In a small bowl, stir the cookie crumbs and shortening until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
2. Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup creamer, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
3. In a bowl, microwave the caramels with 1/2 cup creamer at high power until melted, about 1½ minutes. Stir until smooth, then let cool to room temperature.
4. Using an electric mixer, whip the remaining 1¼ cups creamer until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → your favorite store-bought brand
non-hydrogenated shortening → unsalted butter
granulated sugar → granulated maple sugar
dairy-free creamer → heavy cream
dairy-free caramel candies → 28 pieces (231g) classic caramel candies
