Recipe: Pumpkin Pie with Chardonnay & Rosemary Caramel

It made all of our mouths water as it graced the cover of PRIME Living’s 2013 November/December issue. Enjoy a look back at the recipe for this festive dessert.

Pumpkin Pie with Estancia Monterey Chardonnay & Rosemary Caramel


  • 1 partially baked 9-inch deep-dish pie crust
  • 2 cups pumpkin puree (canned or fresh)
  • 1 1/4 cups half-and-half, room temperature
  • 1/4 cup crème fraîche, room temperature
  • 3 large eggs, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon cardamom
  • A few gratings of fresh nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons pure vanilla extract
  • Sprig of fresh rosemary (optional)
  • Soft whipped cream

Preheat oven to 400 F. Place pie pan with partially baked crust on a baking sheet. In a bowl, whisk together all ingredients except rosemary, until sugars have dissolved completely. Pour pumpkin filling into crust and carefully place in oven.Bake 15 minutes on center rack. Open oven door and lay sprig of rosemary decoratively on top of filling without pressing down. Close door and reduce oven temperature to 300 F. Continue baking pie 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.

Estancia Monterey Chardonnay & Rosemary Caramel


  • 1 1/2 cups granulated sugar
  • 3/4 cups water1/4 cup apple cider
  • 3/4 cups Estancia Monterey Chardonnay
  • 1 big pinch fine sea salt
  • 2 tablespoons cold unsalted butter, diced
  • 1 sprig fresh rosemary

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 Chardonnay the sauce will continue to bubble furiously and stir with a wooden spoon. Return the saucepan to medium-high heat, stirring and keeping the sauce at a low boil for 23 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.

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