Brown Sugar-Pumpkin Pie With Caramel Whipped Cream |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Betty Crocker Ingredients:
1 pillsbury refrigerated pie crust, softened as directed on the box |
3 eggs |
3/4 cup packed dark brown sugar |
3/4 cup whipping cream |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1 (15 ounce) can pumpkin (not pumpkin pie filling) |
1/2 cup whipping cream, whipped |
1/4 cup caramel sauce |
Directions:
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.
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