Caramel Cream Pumpkin Pie

1 Recipe Gesine's Piecrust (see here)
1 c. granulated sugar
1 tsp. lemon juice
2 c. half-and-half
8 egg yolks, (reserve whites for Meringue Topping)
1/3 c. packed brown sugar
1/4 c. cornstarch
1 tsp. vanilla bean paste or pure vanilla extract
4 tsp. unflavored gelatin
1 c. pumpkin puree or canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. each - ground nutmeg, cloves, and ginger
1/2 c. whipped cream
1 Recipe Meringue Topping (see here)

Prepare Gesine's Piecrust.  Divide pastry into 3 balls.  Combine 2 to form 1 large ball; wrap and refrigerate for 30 minutes.  Reserve remaining ball for another use.

For filling, in a large saucepan combine granulated sugar, 1/3 c. water, and lemon juice.  Stir over low heat until sugar dissolves.  Brush sides of pan with moist pastry brush to remove clinging sugar.  Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes.  Remove from heat; pour in half-and-half (mixture will bubble vigorously but calm down quickly).  Return to low heat; stir until caramel dissolves into cream.  Keep warm.

In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla and 1/2 tsp. salt until well combined.  While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined.  Transfer to a large saucepan; whisk over medium heat until thickened, about 8 minutes.  Transfer to a large bowl; cover surface of cream completely to avoid forming a skin.  Refrigerate for at least 2 hours.

Preheat oven to 375 F.  On a lightly floured surface use your hands to slightly flatten a large pastry ball.  Roll pastry from center to edges in a circle 13 inches in diameter.  Transfer to a 9-inch deep-dish pie plate.  Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate.  Prick bottom and sides of pastry with a fork.  Wrap and refrigerate 20 minutes.

Line dough with parchment paper; fill with dried beans or pie weights to top.  Bake for 15 minutes.  Remove parchment paper and weights; bake for another 15 minutes or until lightly golden.  Cool on a wire rack.  Once cool, spread half the caramel mixture in an even layer on prepared crust.

In a large microwave-safe bowl soften gelatin in 2/3 c. water; let stand several minutes.  head in microwave on 50% power for 1 1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds.  Stir in pumpkin puree, spices, 6 drops of orange food coloring (if desired), and remaining half of the caramel cream.

In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture.  Spread over caramel in prepared crust.  Refrigerate at least 4 hours.  Top with meringue Topping.

Makes 10 servings.