Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Southern Living November 1999

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Tina Cornett; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 1 (9-inch) pie
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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