Pumpkin Pie with Chardonnay & Rosemary Caramel
Makes one 9-inch deep-dish pie
ingredients
1 par-baked 9-inch deep-dish pie crust (we recommend using your favorite all-butter recipe)2 c. pumpkin puree, canned or fresh homemade1 ¼ c. half and half at room temperature ¼ cup crème fraîche at room temperature3 large eggs at room temperature¾ c. dark brown sugar¼ c. white sugar½ tsp. cinnamon½ tsp. powdered ginger¼ tsp. cardamomA few gratings of fresh nutmeg½ tsp. kosher salt1 ½ tsp. pure vanilla extractSprig of fresh rosemary (optional)Soft whipped creamEstancia Monterey Chardonnay & Rosemary Caramel (recipe below)
Directions:
Preheat oven to 400˚ with a center rack. Place pie pan with par-baked crust on a baking sheet. In a bowl, whisk together remaining ingredients except rosemary until sugars have dissolved completely. Pour pumpkin filling into crust and carefully place in oven. Bake 15 minutes. Open oven door and lay sprig of rosemary decoratively on top of filling without pressing down.
Close door and reduce oven temperature to 300˚. Continue baking pies until the edges are set but the center remains a little bit wobbly – an additional 25-35 minutes. Allow pie to cool completely on a rack at room temperature; the residual heat will finish cooking the center of the pie without over-baking. Best served same day topped with soft whipped cream and drizzled with Estancia Monterey Chardonnay & Rosemary Caramel.
* Pairs well with Estancia Monterey County Chardonnay or Pinot Noir
Estancia Monterey Chardonnay & Rosemary Caramel
Makes 1½ cups 1 ½ c. granulated sugar ¾ c. water ¼ c. apple cider ¾ c. Estancia Monterey Chardonnay Big pinch fine sea salt 2 Tbsp. cold unsalted butter, diced 1 sprig fresh rosemary
Directions:
In a medium saucepan, gently stir together the sugar and water. Over medium heat, cook mixture until sugar dissolves completely. Increase heat to high and cook the mixture, swirling occasionally (do not stir), until the mixture becomes a deep amber, but does not burn. Remove saucepan from heat and gently pour in the apple cider. Keep your face away from the pan as the contents will bubble and spatter. Gradually add the Estancia Monterey Chardonnaythe sauce will continue to bubble furiouslyand stir with a wooden spoon.
Return the saucepan to medium-high heat, stirring and keeping the sauce at a low boil for 2-3 minutes more until smooth and is beginning to thicken. Remove pan from heat and stir in the salt and butter stirring vigorously until butter is incorporated. Add the sprig of rosemary to the hot caramel and allow sauce to cool to room temperature. Caramel will continue to thicken upon standing. Upon use, whisk caramel to recombine if butter separates. Remove and discard rosemary before serving, if desired.
*Recipe and image courtesy Estancia Wines