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Cracked Caramel-Pumpkin Pie
Photo: Tina Cornett; Styling: Buffy Hargett
Yield: Makes 1 (9-inch) pie
- 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
- 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.
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