Caramel Chocolate Pumpkin Pie Caramel Chocolate Pumpkin Pie

• Prep Time: 20 Min.
• Bake Time: 55-60 Min.
• Decoration Time: 10 Min.
• Difficulty: Easy
• Yield: Makes 12 Servings

• 1 ½ 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
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 2 large eggs
• ¾ cup whipped topping
• 1 9-inch pie plate
• Disposable piping bag, or 2 resealable plastic bags
• Star-shaped pastry tip

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  • 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 425°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. 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.
  • by-http://brightideas.com/bright_idea.aspxID=40

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