Rachael Ray's Double-decker Pumpkin-caramel Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 24 squares chocolate graham crackers, crushed (1 1/2 cups)
• 5 tablespoons unsalted butter, melted
• 1 large egg
• 3 whole eggs
• 2 3/4 cups heavy cream
• 1 (15 ounce) can pure pumpkin puree
• 1/2 cup light brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 28 caramel candies
• 1 ounce bittersweet chocolate, for grating

Recipe

• 1 preheat the oven to 350°.
• 2 in a small bowl, stir the graham cracker crumbs and butter until combined.
• 3 press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes.
• 4 in a small bowl, beat the egg with a fork and lightly brush on the pie shell.
• 5 bake for 10 minutes; let cool.
• 6 meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined.
• 7 pour into the pie shell and bake until just set, 40 to 45 minutes.
• 8 let cool slightly, then refrigerate for at least 3 hours or overnight.
• 9 in a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes.
• 10 stir until smooth, then let cool to room temperature.
• 11 using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form.
• 12 drizzle in the caramel and beat until well blended.
• 13 spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled.
• 14 before serving, coarsely grate the chocolate on top of the pie.