CRACKED CARAMEL-PUMPKIN PIE
1/2 (15-oz) pkg. Refrigerated piecrusts
1 (14-oz.) can sweetened condensed milk
1 (15-oz) 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 tsp. Pumpkin pie spice
3 Tbsp. water
3 Tbsp. corn syrup
1/3 cup sugar
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp
Cook milk in medium-size heavy saucepan over medium-high heat, stirring constantly, 10 minutes, or until thickened and bubbly. Remove from heat; stir in pumpkin.
Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.
Bake at 350 degrees on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.
Cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring until a candy thermometer registers 300 degrees (hard-crack stage). Pour immediately over pie, and quickly spread mixture with a metal spatula. Let stand 2 hours before serving. Tap hard sugar topping with back of a spoon to crack.
Beat remaining 1 cup whipping cream at medium speed with electric mixer until soft peaks form. Serve with pie.
YIELD 1 (9-inch) pie
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