Cracked Caramel-Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. 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.
3. Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.
4. Bake at 350° on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.
5. 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.
6. Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie.
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