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    Pumpkin: Caramel-Pumpkin Pie


    Source of Recipe


    justmecookin.com

    List of Ingredients




    1/2 (15-ounce) package refrigerated piecrusts
    1 (14-ounce) can sweetened condensed milk
    1 (15-ounce) can pumpkin
    2 cups whipping cream, divided
    2 large eggs, lightly beaten
    2 egg yolks, lightly beaten
    1/4 cup firmly packed brown sugar
    1/2 teaspoon pumpkin pie spice
    3 tablespoons water
    3 tablespoons corn syrup
    1/3 cup sugar

    Recipe



    Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

    Cook milk in a medium-size heavy saucepan over medium-high heat, stirring constantly, 10 minutes or until thickened and bubbly. Remove from heat; stir in pumpkin. Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust. Bake at 350 degrees on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.

    Cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300¡ (hard-crack stage). Pour immediately over pie, and quickly spread mixture with a metal spatula. Let stand 2 hours before serving. Tap hard sugar topping with back of a spoon tocrack.

    Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie. Makes 1 (9-inch) pie

 

 

 

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