Pumpkin pie with milk caramel, dates and nuts

Ingredients:

Warp

• 1.5 cups premium wheat flour, plus more for dusting the table
• 2 tbsp. l. brown sugar
• 1/4 teaspoon salt
• 6 tbsp (90 g) cold butter, cut into small pieces

Filling

• 1 and 1/4 cups pecan pieces
• 1/2 cup pitted dates
• 4 tbsp (60 g) butter, cut into small pieces
• 425 gr. pumpkin puree
• 3/4 cup corn syrup
• 1/2 cup brown sugar
• 1 tbsp vanilla extract
• 1 tbsp. wheat flour
• 1/2 tsp ground cinnamon
• 1/3 cup heavy cream
• 2 large eggs

Caramel sauce

• 4 tbsp (60 g) butter
• 1/4 cup brown sugar
• 2 tablespoons corn syrup
• 2 tbsp. heavy cream
• A pinch of salt

Preparation:

1. Prepare the cake layerCombine flour, brown sugar, and salt in a food processor. Add half the butter and process until just combined. Add the remaining butter and process until crumbly. Add 1/4 cup ice water; process until the dough comes together (add an additional 1 tablespoon of ice water if needed). Place the dough in plastic wrap, press it into a disk, and wrap it. Chill the dough for at least 1 hour or overnight.
2. Make the fillingPreheat oven to 350°F (170°C). Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Place another baking sheet in the middle of the oven.
3. Place the dates in a small bowl and pour 1/2 cup boiling water over them; let sit for 5 minutes. Transfer the dates and their liquid to a food processor. Add the butter and process until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, and cinnamon; process until smooth. Add the heavy cream and eggs; process until combined.
4. On a lightly floured surface, roll the dough into a 12-inch (30-cm) circle. Place it in a 9-inch (22-cm) pie pan, pressing the dough into the bottom and sides of the pan. Fold any excess dough inward and press the edges with your fingers or a fork. Chill for 15 minutes.
5. Sprinkle 3/4 cup toasted pecans into the crust and add the filling. Place on a hot baking sheet, place in the oven, and bake for about 1 hour, until the filling is set but the center is still slightly opaque. Transfer to a cooling rack to cool.
6. Prepare caramel sauceIn a small saucepan, bring the butter, brown sugar, corn syrup, heavy cream, and salt to a boil. Reduce heat to low and cook until darkened and thickened, 8 to 12 minutes. Remove from heat and let stand for 3 minutes. Pour the hot sauce over the pie and sprinkle with 1/2 cup pecans. Let the pie sit for at least 1 hour to firm up. caramel.