Caramel Pumpkin Pie – a delicious recipe with condensed milk, pumpkin, whipping cream, eggs, brown sugar, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Fit pie crust into 9 inch pie plate.
2
Fold edges under and crimp.
3
Cook milk in a medium size heavy saucepan over medium heat, whisking constantly or for 10 minutes.
4
Remove from heat and stir in pumpkin.
5
Stir in 1 cup whipping cream and next four ingredients until smooth.
6
Pour into crust.
7
Bake at 350u00b0 on bottom oven rack for 40 minutes.
8
Cool on a wire rack and chill for 8 hours.
9
Cook 3 tablespoons water, corn syrup and sugar in a small saucepan over medium heat.
10
Pour immediately over pie and quickly spread mixture with a metal spatula.
11
Let stand 2 hours before serving.
12
Tap hard sugar toppings with back of spoon to crack.
13
Beat remaining whipping cream at medium speed with mixer until soft peaks form.
14
Serve with pie.
691
kcal
Calories
51
g
Fat
46
g
Carbs
12
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: 1/2 pkg. (15 oz.) refrigerated piecrusts, 1 can (14 oz.) sweetened condensed milk, 1 can (15 oz.) pumpkin, 2 c. whipping cream, divided, and more.
Yes, Caramel 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.
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