I would eat it without thinking twice about it.

~Ann

I wouldn' t eat it.... I would send it to me ....: )

Thanks! I thought it was fine but it's good to hear other opinions. I quadrupled the caramel batch for pies for later this week so it would have been really sad to throw it out!

Here's the recipe if anyone is interested. I made one of the pies last night and it's really good. I found it on Annie's Eats but it's a Dorie Greenspan recipe.

Caramel Spiked Pumpkin Pie - Annie's Eats
Yield: 1 9-inch pie
INGREDIENTS

1 (9-inch) partially baked pie crust*
1 cup sugar, divided
3/4 cup heavy cream, warmed
1 tbsp. dark rum (optional)
2 tbsp. butter, cut into 4 pieces
1 cup pumpkin puree
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
Pinch of freshly grated nutmeg
Pinch of ground cloves
2 tsp. vanilla extract
2 large eggs

DIRECTIONS
Preheat the oven to 350àF. In a medium saucepan, spread 1/2 cup of the sugar out in an even layer over medium-high heat. Once the sugar begins to melt and change color, gently mix together so that the sugar is evenly melted. Continue to cook, stirring occasionally, until the sugar has turned a deep amber color (keep a careful eye on it to be sure it doesnâÂÂt burn). Once it has reached the desired color, remove the pan from the heat. Add in the cream in a slow steady stream down the inside edge of the saucepan, stirring or whisking constantly to incorporate evenly. (If any lumps remain, return the pan to the burner over medium heat and cook just until melted.) Continue mixing in the cream in this manner until it has been completely incorporated. Stir in the butter and the rum and mix just until smooth. Set aside the caramel and let cool for at least 15 minutes.

In a bowl, combine the pumpkin puree, remaining 1/2 cup of sugar, cinnamon, ginger, nutmeg, cloves and vanilla. Whisk to blend. Whisk in the eggs one at a time. Blend in the caramel. Pour the filling into the partially baked crust.

Place the pie plate on a baking sheet and transfer to the preheated oven. Bake 45-50 minutes, or until the center is just set and the edges are puffed. Transfer to a wire rack to let cool at least 30 minutes. Serve with freshly whipped cream and caramel sauce as desired.

*To blind-bake a pie crust, preheat the oven to 400àF. Roll pie dough out on a lightly floured surface to a 12-inch disc. Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired. Prick the bottom and sides of the crust with the tines of a fork. Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads. (If you donâÂÂt have baking beads, dried beans or rice also work.) Bake 25 minutes. Remove the baking beads and foil and bake about 5-10 minutes more, until light golden. Transfer to a wire rack and let cool.

Here is a link that might be useful: Caramel Spiked Pumpkin Pie

If you have doubts or concerns about any food and think it could potentially make you sick, tasting it really isn't a wise choice. Call your local health department or County Extension Office and talk to the Foods Agent for more information.

When I took my classes to certify me to teach foods, nutrition and home canning, one of my instructors from Kansas State University shared this story from the National Center for Home Food Preservation: A 62-year old woman dipped a finger into the juice in home canned carrots. She was hospitalized two days later after feeling dizzy and having difficulty walking. She was still hospitalized six months later, but lucky to be alive after ingesting Clostridium botulinum, one of the most deadly foodborne toxins.

-Grainlady

Oh my that sounds sooooo good!

Unfortunately our Thanksgiving is long passed but I will save for next years YUM!

I think caramel sauce is far less dangerous than home canned low acid food. Commercially canned caramel sauce is still good after a year in the refrigerator, and that's quality, it's still safe for far longer.

I wouldn't hesitate to eat it.

Annie

Yum! I am so going to make that pie!