Caramel-Cream Pumpkin Pie

Name: Caramel-Cream Pumpkin Pie
Total time: P1H30M
Yield: 8
Cuisine: Fusion
Ingredients: caramels (candy squares); milk; pie shell (9 inch); cream cheese; eggs; sugar; vanilla extract; pumpkin; eggs; sugar; cinnamon; salt; ginger; cloves; milk; heavy whipping cream; sugar

A decadent and delicious pumpkin pie that is bound to wow your family after Thanksgiving dinner!

Yield

8 servings

Prep

40 min

Cook

50 min

Ready

90 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
20	each	caramels (candy squares) 6 oz	*
½	cup	milk evaporated, skim
1	each	pie shell (9 inch) unbaked, 9 inch
4	ounces	cream cheese softened
1	each	eggs
1	tablespoon	sugar
½	teaspoon	vanilla extract
1	cup	pumpkin canned
1	each	eggs
⅓	cup	sugar
½	teaspoon	cinnamon
¼	teaspoon	salt
¼	teaspoon	ginger ground
½	teaspoon	cloves ground
¾	cups	milk evaporated, skim
1	cup	heavy whipping cream
2	tablespoons	sugar

Ingredients

Amount	Measure	Ingredient	Features
2E+1	each	caramels (candy squares) 6 oz	*
118	ml	milk evaporated, skim
1	each	pie shell (9 inch) unbaked, 9 inch
115.6	ml/g	cream cheese softened
1	each	eggs
15	ml	sugar
2.5	ml	vanilla extract
237	ml	pumpkin canned
1	each	eggs
79	ml	sugar
2.5	ml	cinnamon
1.3	ml	salt
1.3	ml	ginger ground
2.5	ml	cloves ground
177	ml	milk evaporated, skim
237	ml	heavy whipping cream
3E+1	ml	sugar

Directions

In a small saucepan combine caramels and the ½ cup milk. Cook and stir over low heat until caramels are melted and mixture is smooth. Reserve 2 tablespoons of the caramel mixture for topping; spread remaining caramel mixture in unbaked pie shell. Set aside.

In a medium mixing bowl beat cream cheese until fluffy. Add 1 egg, 1 tablespoon sugar and the vanilla. Beat until fluffy. Pour cream cheese mixture over caramel mixture in pie shell.

Bake in a 375 oven for 10 minutes or until just set. Meanwhile in a mixing bowl, stir together pumpkin, remaining egg, ⅓ cup sugar, cinnamon, salt, ginger and cloves until smooth; stir in ¾ cup milk. Carefully spoon the pumpkin mixture over the cream cheese layer. Cover edge of pie with foil. Bake for 20 minutes. Uncover edge of pie and bake about 20 minutes more or until a knife inserted near the center comes out clean.

Cool on a wire rack. Just before serving, in a small mixing bowl beat whipping cream and the 2 tablespoons sugar until soft peaks form. Spoon dollops of whipped cream on top of pie and drizzle with reserved caramel mixture.

Makes 8 servings.