Directions:
- 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° 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 to crack.
- Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.78 Kcal (1397 kJ) | ||
| Calories from fat | 179.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.89g | 31% | |
|---|---|---|---|
| Cholesterol | 195.08mg | 65% | |
| Sodium | 110.68mg | 5% | |
| Potassium | 162.13mg | 3% | |
| Total Carbs | 34.91g | 12% | |
| Sugars | 31.02g | 124% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 6.44g | 13% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 85.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 238.29 Kcal (998 kJ) | ||
| Calories from fat | 127.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 31% | |
|---|---|---|---|
| Cholesterol | 139.27mg | 65% | |
| Sodium | 79.02mg | 5% | |
| Potassium | 115.75mg | 3% | |
| Total Carbs | 24.93g | 12% | |
| Sugars | 22.15g | 124% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 4.6g | 13% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.7mg | 5% | |
| Calcium | 60.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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