Brown Sugar-Pumpkin Pie With Caramel Whipped Cream – a delicious recipe with crust, eggs, brown sugar, whipping cream, ground cinnamon, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425.
2
Prepare crust as directed on box for One-Crust Filled Pie.
3
In a large bowl, beat eggs slightly with wire whisk .
4
Beat in remaining filling ingredients until smooth.
5
Cover edge of pie crust with 2-to3 inch strips of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
6
To prevent spilling filling, place pastry-lined pie plate on oven rack.
7
Pour filling into pie plate.
8
Bake for 15 minutes.
9
Decrease temperature to 350.
10
Bake about 45 minutes longer or until knife inserted in center comes out clean.
11
Cool on cooling rack 30 minutes.
12
Refrigerate until chilled, about 4 hours.
13
Serve pie topped with whipped cream and drizzled with caramel topping.
524
kcal
Calories
34
g
Fat
45
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pillsbury refrigerated pie crust, softened as directed on the box, 3 eggs, ¾ cup packed dark brown sugar, ¾ cup whipping cream, and more.
Yes, Brown Sugar-Pumpkin Pie With Caramel Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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