Brown Sugar Pumpkin Pie with Caramel Whipped Cream
1 refrigerated pie crust, softened as directed on box, (Pillsbury, etc)
Filling:
3 eggs
3/4 cup packed dark brown sugar
3/4 cup whipping cream
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground allspice
1 can pumpkin, 15 oz. (NOT pumpkin pie filling)
Topping:
1/2 cup whipped cream, whipped
1/4 cup caramel topping
Heat oven to 425. Prepare crust as directed on box for one crust filled pie. In large bowl, beat eggs lightly with wire whisk or hand beater. Beat in remaining filling ingredients until smooth. Cover edge of pie crust with 2 to 3 inch strips of foil to prevent excessive browning. Remove foil for last 15 minutes of baking. To prevent spilling filling, place pastry lined pie plate on oven rack. Pour filling into pie plate. Bake pie 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes more or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping. Serves 8
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