Cracked Caramel Pumpkin Pie

A thick coating of thick, amber colored caramel, which will harden when cooled, covers our Cracked Caramel Pumpkin Pie. Tap it with a spoon to shatter into pieces before cutting slices.

Ingredients

• 1/2 (15 ounce) package refrigerated pie crusts
• 1 (14 ounce) can sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 2 cups whipping cream, divided
• 2 large eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons water
• 3 tablespoons corn syrup
• 1/3 cup granulated sugar

Instructions

1. Fit pie crust into a 9 inch pie plate according to package directions; fold edges under, and crimp.
2. Cook milk in a medium size heavy saucepan over medium-high heat, stirring constantly, 10 minutes or until thickened and bubbly.
3. Remove from heat; stir in pumpkin.
4. Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.
5. Bake at 350 degrees F on bottom oven rack for 40 minutes.
6. Cool completely on a wire rack.
7. Chill for 8 hours.
8. Cook 3 tablespoons water, corn syrup and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300 degrees F (hard-crack stage).
9. Pour immediately over pie, and quickly spread mixture with a metal spatula. Let stand 2 hours before serving.
10. Tap hard sugar topping with back of a spoon to crack.
11. Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie.

Attribution

Southern Living magazine