Caramel Chocolate Pumpkin Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups milky way brand chocolate-covered caramel candies |
1 (12 ounce) can evaporated milk (reserve one tablespoon for making the chocolate drizzle) |
1 (15 ounce) box refrigerated pie crusts |
1 (15 ounce) can solid-pack pumpkin |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon pumpkin pie spice |
2 large eggs |
3/4 cup whipped topping |
9 inches pie plate |
2 ziploc bags |
Directions:
1. Reserve 8 caramels and 1 tablespoon evaporated milk on the side for sauce. Roughly chop the rest of the candy.
2. Line pie pan with the prepared pie dough. Sprinkle dough with chopped candy.
3. In a mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. Pour the mixture into the pie crust.
4. Bake in a preheated 425°F for 15 minutes. Reduce temperature to 350°F, and continue baking for 40-45 minutes. Transfer to a wire rack, and let cool completely.
5. To decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. Transfer the mixture into a resealable plastic bag and snip the corner. Set aside.
6. Fill a piping bag fitted with star tip with whipped topping, and pipe 16 rosettes around the outside edge of the pumpkin custard. Drizzle with caramel sauce over the rosettes.
7. **YOU WILL ALSO NEED A STAR-SHAPED PASTRY TIP!**.
8. Tip: For easy and no-mess chopping, freeze the MILKY WAY® Brand Milk Chocolate Covered Caramels first.
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