Lunch: Caramel Pumpkin Pie

Recipe by Rachel Conners This take on pumpkin pie gets a gloriously thick drizzle of dulce de leche. (Can't find dulce? Caramel is a perfect substitute.)

This recipe includes superfoods such as:

Cinnamon

Health benefits of Caramel Pumpkin Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 15-oz. can pumpkin puree
1/4 tsp. kosher salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. allspice
1/8 tsp. cardamom
1 14-oz. can sweetened condensed milk
2 large eggs
1 Basic Pie Crust Recipe (link in step 3)
1/2 c. dulce de leche or thick caramel, warmed

Instructions

Preheat oven to 425 degrees F.
In a medium saucepan over medium heat, combine pumpkin, salt, and spices. Cook until pumpkin is warmed through, then pour into a bowl and let cool a few minutes.
Add sweetened condensed milk and eggs to pumpkin and whisk until smooth. Pour into Basic Pie Crust. Drizzle dulce de leche and, using a knife, swirl dulce de leche into pumpkin.
Bake 15 minutes, then reduce oven temperature to 350 degrees F and continue baking until knife inserted 1" from crust comes clean, 35 to 40 minutes. Cool completely before slicing.

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