Brown Sugar-pumpkin Pie With Caramel Whipped Cream

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.