Caramel Chocolate Pumpkin Pie

By cecelia26_

Ingredients

• 1 1/2 cups MILKY WAY® Brand Chocolate Covered Caramels
• 1 can (12 oz.) evaporated milk (reserve one tablespoon for making the chocolate drizzle)
• 1 box (15 oz.) refrigerated pie crust
• 1 can (15 oz.) solid pumpkin
• 1 cup sugar
• 1 Pinch salt
• 2 teaspoons pumpkin pie spice
• 2 large eggs
• 1 cup whipped topping
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 9-inch pie plate
• Disposable piping bag, or 2 resealable plastic bags
• Star-shaped pastry tip

Details

Servings 12
Adapted from brightideas.com

Preparation

Step 1

1. Reserve 8 caramels and 1 tablespoon evaporated milk on the side for sauce. Roughly chop the rest of the candy.
2. Line pie pan with the prepared pie dough. Sprinkle dough with chopped candy.
3. In a mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. Pour the mixture into the pie crust.
4. Bake in a preheated 400°F for 15 minutes. Reduce temperature to 350°F, and continue baking for 40-45 minutes. Transfer to a wire rack, and let cool completely.
5. To decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. Transfer the mixture into a resealable plastic bag and snip the corner. Set aside.
6. Beat Whipping Cream until soft peaks form. Gradually add powdered sugar until stiff peaks form; stir in vanilla. Fill a piping bag fitted with star tip with whipped topping, and pipe 16 rosettes around the outside edge of the pumpkin custard. Drizzle with caramel sauce over the rosettes.
Tip: For easy and no-mess chopping, freeze the MILKY WAY® Brand Milk Chocolate Covered Caramels first.