↞ recipe box start page
Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1/2 (15-oz) pkg refrigerated piecrusts
1 can sweetened condensed milk
1 (15-oz) 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 tsp pumpkin pie spice
3 tbsp water
3 tbsp corn syrup
1/3 cup sugar
Fit piecrust into a 9 inch pie plate according to pkg 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 tbsp 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.
view more member recipes
CRACKED CARAMEL-PUMPKIN PIE
view my recipes
print
save
Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1/2 (15-oz) pkg refrigerated piecrusts
1 can sweetened condensed milk
1 (15-oz) 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 tsp pumpkin pie spice
3 tbsp water
3 tbsp corn syrup
1/3 cup sugar
Fit piecrust into a 9 inch pie plate according to pkg 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 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel Pumpkin Cookies
by sgre52160
1 cup butter, softened 1 cup brown sugar 1/4 cup granulated sugar 1-1/4 cups canned pumpkin (not pumpkin puree or pie filling) 1 egg 2 tsp vanilla 2-1/3 cups flour 1 tsp baking powder 1/2 tsp
by sgre52160
1 cup butter, softened 1 cup brown sugar 1/4 cup granulated sugar 1-1/4 cups canned pumpkin (not pumpkin puree or pie filling) 1 egg 2 tsp vanilla 2-1/3 cups flour 1 tsp baking powder 1/2 tsp
Caramel-pecan Pumpkin Pie
by sgre52160
Crust: 1/4 cup caramel ice cream topping 1 prepared graham cracker crust 1/2 cup chopped pecans Filling/Topping: 2 (4-serving size) vanilla flavor pudding mix 1 cup light cream 1 cup canned
by sgre52160
Crust: 1/4 cup caramel ice cream topping 1 prepared graham cracker crust 1/2 cup chopped pecans Filling/Topping: 2 (4-serving size) vanilla flavor pudding mix 1 cup light cream 1 cup canned
Pumpkin, Caramel & Pecan Cheesecake
by sgre52160
1/2 cup chopped Pecans, divided 38 Ginger Snaps, finely crushed (about 1-1/2 cups) 1/4 cup butter, melted 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup sugar 1 can (15 oz.) pumpkin 1 Tbsp. pu
by sgre52160
1/2 cup chopped Pecans, divided 38 Ginger Snaps, finely crushed (about 1-1/2 cups) 1/4 cup butter, melted 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup sugar 1 can (15 oz.) pumpkin 1 Tbsp. pu
Pumpkin Cheesecake With Caramel Swirl
by sgre52160
Crust: 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted Filling: 4 8 ounce packages cream cheese, room temperatu
by sgre52160
Crust: 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted Filling: 4 8 ounce packages cream cheese, room temperatu
Pumpkin And Caramel Swirl Cheesecake
by sgre52160
Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 oz) 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted Filling 4 (8 oz) pkg cream
by sgre52160
Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 oz) 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, melted Filling 4 (8 oz) pkg cream
view more member recipes
related CDKitchen recipes
Caramel Pecan Pumpkin Pie
Fried Pumpkin
Pumpkin Caramel Cake
Pumpkin, Apricot, And Raisin Jam
Pumpkin Custard (Baked In A Hollow Pumpkin)
Pumpkin Home Fries
The Inn At Sandwich Center's Pumpkin Bread Pudding With Caramel Sauce