Cracked Caramel Pumpkin Pie

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 0.5 (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 sugar

Recipe

• 1 fit piecrust into a 9-inch pieplate 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. remove from heat; stir in pumpkin.
• 3 stir in 1 cup whipping cream and next 4 ingredients until smooth. pour into crust.
• 4 bake at 350° on bottom oven rack for 40 minutes. cool completely on a wire rack. chill 8 hours.
• 5 cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300° (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.
• 6 beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. serve with pie.