- 1 1/2 cup of granulated sugar
- 1 1/2 cup water
Combine sugar and water in a large saucepan over high heat.
Stirring occasionally until the sugar dissolves.
( ? do not stir after the sugar dissolves)
Reduce your heat to a low, when your reduced syrup starts to turn color, then cook gently
(this is the most crucial point for the caramel, it can go from a sexy amber color and flavor to your worst nightmare. Yes I am RAISING MY VOICE!)
Immediately pour caramel into a 9″ pan, swirl to completely coat the bottom and halfway up the sides of the pan, set aside, and wait for it to fully crystallize.
- 14 ounces coconut milk ( I prefer the Iberia brand)
- 14 ounces condensed milk
- 8 ounces cream cheese ( room temperature)
- 1/2 cup sugar
- 5 large eggs
- 1 cup pumpkin purée
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 pinch of salt
? Preheat your oven at 325℉, center rack, please.
In a blender or food processor combine all the “Good Stuff” ingredients and blend on low speed just until smooth and combined. Pour into the caramel-lined pan or round pan. Place the pan in a large pan, pour boiling water into the pan until it reaches halfway up the sides of the pan. place on the center oven rack, bake until firm to the touch in the center and it doesn’t jiggle when the pan is moved about 50 to 60 minutes.
For best results refrigerate overnight, run a butter knife through the sides and fold into a display platter/plate, garnish with seasonal pumpkins, cinnamon sticks, and a satisfied smile.