Chocolate Caramel Pumpkin Pie
1 bag Milk Chocolate Covered Caramels, unwrapped
1 15-oz. can solid pumpkin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 large eggs
1 12-oz. can evaporated milk (reserve one tbsp for the chocolate
drizzle)
1 1/2 cups whipped cream
1 15-oz. box refrigerated pie crust
1 9-inch pie plate
Disposable piping bag, or 2 resealable plastic bags
Star-shaped pastry tip
Reserve 8 Milk Chocolate Covered Caramels on the side. Roughly chop the
rest of the candy. Preheat oven to 425º.
Line the pie shell with the prepared pie crust. Sprinkle the chopped
candy around the bottom.
In a mixing bowl, whisk together the pumpkin, sugar, salt, eggs and
evaporated milk until smooth. Pour the mixture into the pie crust.
Bake for 15 minutes at 425º, then reduce temperature to 350º, and
continue baking for 40-45 minutes.
Remove pie from oven, transfer to a wire rack, and let cool completely.
To decorate the pie top, melt the reserved Milk Chocolate Covered
Caramels and the reserved tablespoon of evaporated milk for about 45
seconds in the microwave, stirring frequently. Transfer the mixture into
a resealable plastic bag and snip the corner. Set aside.
Set the star tip into a piping bag or re-sealable plastic bag (with a
snipped corner). Fill the bag with whipped cream, and pipe 16 rosettes
around the outside edge of the pumpkin custard. Drizzle the reserved
caramel mixture over the rosettes.