Caramel-Cream Pumpkin Pie Recipe

Name: Caramel-Cream Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 (6 ounce) caramels; ½ cup evaporated skim milk; 1 (9 inch) unbaked pie shells; 4 ounces cream cheese, softened; 1 egg; 1 tablespoon sugar; ½ teaspoon vanilla extract; 1 cup canned pumpkin; 1 egg; ⅓ cup sugar; ½ teaspoon cinnamon; ¼ teaspoon salt; ¼ teaspoon ground ginger; ½ teaspoon ground cloves; ¾ cup evaporated skim milk; 1 cup heavy whipping cream; 2 tablespoons sugar

Servings: persons

20 (6 ounce) caramels
½ cup evaporated skim milk
1 (9 inch) unbaked pie shells
4 ounces cream cheese, softened
1 egg
1 tablespoon sugar
½ teaspoon vanilla extract
1 cup canned pumpkin
1 egg
⅓ cup sugar
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
½ teaspoon ground cloves
¾ cup evaporated skim milk
1 cup heavy whipping cream
2 tablespoons sugar

1
In a small saucepan combine caramels and the 1/2 cup milk.
2
Cook and stir over low heat until caramels are melted and mixture is smooth.
3
Reserve 2 tablespoons of the caramel mixture for topping; spread remaining caramel mixture in unbaked pie shell.
4
Set aside.
5
In a medium mixing bowl beat cream cheese until fluffy.
6
Add 1 egg, 1 tablespoon sugar and the vanilla.
7
Beat until fluffy.
8
Pour cream cheese mixture over caramel mixture in pie shell.
9
Bake in a 375 oven for 10 minutes or until just set.
10
Meanwhile in a mixing bowl, stir together pumpkin, remaining egg, 1/3 cup sugar, cinnamon, salt, ginger and cloves until smooth; stir in 3/4 cup milk.
11
Carefully spoon the pumpkin mixture over the cream cheese layer.
12
Cover edge of pie with foil.
13
Bake for 20 minutes.
14
Uncover edge of pie and bake about 20 minutes more or until a knife inserted near the center comes out clean.
15
Cool on a wire rack.
16
Just before serving, in a small mixing bowl beat whipping cream and the 2 tablespoons sugar until soft peaks form.
17
Spoon dollops of whipped cream on top of pie and drizzle with reserved caramel mixture.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 20 (6 ounce) caramels, ½ cup evaporated skim milk, 1 (9 inch) unbaked pie shells, 4 ounces cream cheese, softened, and more.

Yes, Caramel-Cream Pumpkin Pie 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.

Caramel-Cream Pumpkin Pie

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