Caramel Pumpkin Pie - cooking recipe

Ingredients

1/2 pkg. (15 oz.) refrigerated piecrusts
1 can (14 oz.) sweetened condensed milk
1 can (15 oz.) pumpkin
2 c. whipping cream, divided
2 large eggs, lightly beaten
1/4 c. firmly packed brown sugar
1/2 tsp. pumpkin pie spice
3 Tbsp. water
3 Tbsp. corn syrup
1/3 c. sugar

Preparation

Fit pie crust into 9 inch pie plate.
Fold edges under and crimp.
Cook milk in a medium size heavy saucepan over medium heat, whisking constantly or for 10 minutes.
Remove from heat and stir in pumpkin.
Stir in 1 cup whipping cream and next four ingredients until smooth.
Pour into crust.
Bake at 350\u00b0 on bottom oven rack for 40 minutes.
Cool on a wire rack and chill for 8 hours.
Cook 3 tablespoons water, corn syrup and sugar in a small saucepan over medium heat.
Pour immediately over pie and quickly spread mixture with a metal spatula.
Let stand 2 hours before serving.
Tap hard sugar toppings with back of spoon to crack.
Beat remaining whipping cream at medium speed with mixer until soft peaks form.
Serve with pie.