Brown Sugar-Pumpkin Pie with Caramel Whipped Cream

Name: Brown Sugar-Pumpkin Pie with Caramel Whipped Cream
Prep time: 20 min
Total time: 5 h 55 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on 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 can (15 oz) pumpkin (not pumpkin pie filling); 1/2 cup whipping cream, whipped; 1/4 cup caramel topping

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Prep 20 min
Total 5 hr 55 min
Ingredients 10
Servings 8

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by Qué Rica Vida Cocina

Updated Jan 5, 2012

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Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

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 can (15 oz) pumpkin (not pumpkin pie filling)

Topping

1/2 cup whipping cream, whipped
1/4 cup caramel topping

Directions

1

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In large bowl, beat eggs slightly with wire whisk or hand beater. Add remaining filling ingredients; beat until smooth. Cover edge of pie crust with 2- to 3-inch strips of foil to prevent excessive browning. To prevent spilling filling, place crust-lined pie plate on oven rack. Pour filling into pie plate. Bake 10 minutes.
3

Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping.

Expert Tips

tip 1
To get a head start on this recipe, beat the whipping cream up to two hours ahead and store in the refrigerator until serving.
tip 2
After refrigerating the pastry, make sure to give it time to become soft and pliable. Pastry that is too cold will crack, making it difficult to flute the crust.

Nutrition Information

460 Calories, 23g Total Fat, 5g Protein, 58g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 210

Total Fat: 23g; 36%

Saturated Fat: 12g; 58%

Trans Fat: 0g

Cholesterol: 115mg; 39%

Sodium: 340mg; 14%

Potassium: 190mg; 5%

Total Carbohydrate: 58g; 19%

Dietary Fiber: 2g; 8%

Sugars: 28g

Protein: 5g

% Daily Value*:

Vitamin A: 170%; 170%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;