Caramel-cream Pumpkin Pie

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 20 (6 ounce) caramels
• 1/2 cup evaporated skim milk
• 1 (9 inch) unbaked pie shells
• 4 ounces cream cheese, softened
• 1 egg
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1 cup canned pumpkin
• 1 egg
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 3/4 cup evaporated skim milk
• 1 cup heavy whipping cream
• 2 tablespoons sugar

Recipe

• 1 in a small saucepan combine caramels and the 1/2 cup milk.
• 2 cook and stir over low heat until caramels are melted and mixture is smooth.
• 3 reserve 2 tablespoons of the caramel mixture for topping; spread remaining caramel mixture in unbaked pie shell.
• 4 set aside.
• 5 in a medium mixing bowl beat cream cheese until fluffy.
• 6 add 1 egg, 1 tablespoon sugar and the vanilla. beat until fluffy.
• 7 pour cream cheese mixture over caramel mixture in pie shell.
• 8 bake in a 375 oven for 10 minutes or until just set.
• 9 meanwhile in a mixing bowl, stir together pumpkin, remaining egg, 1/3 cup sugar, cinnamon, salt, ginger and cloves until smooth; stir in 3/4 cup milk.
• 10 carefully spoon the pumpkin mixture over the cream cheese layer.
• 11 cover edge of pie with foil. bake for 20 minutes.
• 12 uncover edge of pie and bake about 20 minutes more or until a knife inserted near the center comes out clean.
• 13 cool on a wire rack.
• 14 just before serving, in a small mixing bowl beat whipping cream and the 2 tablespoons sugar until soft peaks form.
• 15 spoon dollops of whipped cream on top of pie and drizzle with reserved caramel mixture.