Title: Caramel-Cream Pumpkin Pie
Categories: Pies, Bakery
Yield: 8 servings
20 Caramels; 6 oz
1/2 c Evaporated skim milk
9 Inch pie shell; unbaked
4 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/2 ts Vanilla
1 c Pumpkin; canned
1 Egg
1/3 c Sugar
1/2 ts Cinnamon
1/4 ts Salt
1/4 ts Ground ginger
1/2 ts Ground cloves
3/4 c Evaporated skim milk
1 c Whipping cream
2 tb Sugar
In a small saucepan combine caramels and the 1/2 cup milk. Cook and stir
over low heat until caramels are melted and mixture is smooth. Reserve 2
tablespoons of the caramel mixture for topping; spread remaining caramel
mixture in unbaked pie shell. Set aside. In a medium mixing bowl beat cream
cheese until fluffy. Add 1 egg, 1 tablespoon sugar and the vanilla. Beat
until fluffy. Pour cream cheese mixture over caramel mixture in pie shell.
Bake in a 375 oven for 10 minutes or until just set. 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. Carefully spoon the
pumpkin mixture over the cream cheese layer. Cover edge of pie with foil.
Bake for 20 minutes. Uncover edge of pie and bake about 20 minutes more or
until a knife inserted near the center comes out clean. Cool on a wire
rack. Just before serving, in a small mixing bowl beat whipping cream and
the 2 tablespoons sugar until soft peaks form. Spoon dollops of whipped
cream on top of pie and drizzle with reserved caramel mixture. Makes 8
servings. Farmer's Insurance Friendly Exchange magazine, Spring 1993
