Cracked Caramel-Pumpkin Pie

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

Preparation

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.