My second attempt at pumpkin pie this fall also comes from Fine Cooking magazine. The addition of homemade caramel adds a nice butterscotch flavor to the pumpkin filling, which has a nice texture and flavor. As I was making the filling, my thought was that it seemed light on spices. The crust is the same one I used for the last pie.

The pie turned out really beautiful, with a nice dark caramel color and firm filling. Larry liked it, but his first comment was that it didn’t have enough spice and that he preferred the previous one. So, on to the next!

• Caramel Pumpkin Pie (Fine Cooking #88, November 2007)
• Basic Pie Pastry (Fine Cooking #88, November 2007)