As much as I love a good pumpkin pie, when my wife requested a “pumpkin dessert” to serve at a dinner party we had last weekend, I found myself fishing about for something that was a twist on the traditional. I found this deeply flavorful and quite beautiful tart in Bon Appetit’s November 2015 issue, and just from the picture in the magazine knew we were in for a treat. The secret to this little number is the caramel you make as part of the filling. It adds such a great depth and complexity to the confection, that I’m quite certain my next slice of standard issue pumpkin pie will taste meh by comparison. As always when making caramel, taking care to let it cook until its the color of an Irish Setter dog and is just whisping smoke, will be the difference between a good and GREAT result. Pulling the caramel from the heat while still too pale will produce a filling with much less depth of flavor. Trust me on this. Take it a little further than feels totally comfortable, and you’ll be amply rewarded with a richly flavored result.