I started with a whole pumpkin. It's the season isn't it? It's so easy to do. Next, I grabbed the leftover pie dough from the fridge (we made quiche this week). I rolled this out and put it in my deep pie dish. Little did I know this was too much room. The crust fell over just a little bit during baking because it was too high. Still tasted good though. I ended up making the filling in my Kitchen Aid mixer because that seemed the easiest way to break up the pumpkin.
The filling called for homemade caramel. This was my first time making caramel and I loved it! I have made candied pecans so it was similar to that. I was so excited I hollered from the kitchen when I finished, and my husband didn't get it.
I love nuts, my kids don't. So, I ended up sprinkling buttered, toasted pecan pieces on one half of the pie and leaving the other plain. Everyone's happy. If you want to see this recipe check out Mortensen Family Memoirs, or you can find it in Dorrie Greenspan's book Baking From My House To Yours, pg. 322-323.