Yield
Makes 1 (9-inch) pie
Photo: Tina Cornett; Styling: Buffy Hargett

How to Make It

Step 1

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

Step 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.

Step 3

Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.

Step 4

Bake at 350° on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.

Step 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.

Step 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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