Pumpkin pie with orange and caramel

Pour sugar into a ladle and immediately add water.

Place over medium heat and bring to a boil, stirring occasionally with a spatula to ensure the sugar dissolves completely and doesn't stick to the bottom. A thick-bottomed saucepan will make monitoring the syrup easier.

Cook until the mixture begins to take on a beautiful caramel color. At this point, gradually pour in the orange juice and stir. Then, add the cream in equal portions, stirring well after each addition. Reduce the heat to low to prevent the caramel from burning, which will make it bitter.

Immediately add a pinch of salt and the chopped butter. Turn off the heat and stir until the butter is completely melted into the caramel.

Beat eggs with sugar until a light white mixture is obtained.

Reduce the speed and add the chopped pumpkin puree.

Add vanillin and vegetable oil.

Mix the flour and semolina in a separate bowl. Then, add it to the mixer bowl with the other ingredients, a little at a time. Don't add everything at once, otherwise you'll have to scrape the flour down the sides with a spatula.

We extinguish the soda with vinegar and add it to the dough.

Grease the pan with butter, then pour the batter inside. If you're using a silicone pan, butter is optional. However, it will help ensure the pie is crispier, browner, and more beautiful on all sides.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the cake inside and bake for 45 minutes. Baking time may vary depending on your oven type and power, so feel free to check the cake with a toothpick.

Let the pumpkin pie cool completely.