Betty's Cracked Top Caramel Pumpkin Pie

Betty demonstrates how to make Cracked Top Caramel Pumpkin Pie. This is a gorgeous pie that goes beyond the typical Thanksgiving Pumpkin Pie.

Cracked Top Caramel Pumpkin Pie

(1) 9-inch unbaked pie crust
(1) 14-ounce can sweetened condensed milk
(1) 15-ounce can pumpkin puree
1 cup whipping cream
2 eggs, well beaten
2 egg yolks, well beaten
1/3 cup light brown sugar, firmly packed
1 teaspoon pumpkin pie spice
3 tablespoons water
1/3 cup sugar
3 tablespoons light corn syrup
whipped cream, for garnish
candied pineapple, for garnish
fresh sprig of mint, for garnish

Place sweetened condensed milk in a heavy medium-sized pot. Cook over low to medium heat about 10 minutes, until thickened and bubbly. Remove from heat and stir in pumpkin puree. Stir in whipping cream, well-beaten eggs, egg yolks, brown sugar, and pumpkin pie spice. Stir until mixture is smooth. Pour into unbaked pie crust. Bake at 350 degrees (F) at the middle of the oven for about 45 minutes, or until tooth pick inserted in pie filling comes out clean. Cool on wire rack about 1 hour. Cover with plastic wrap and refrigerate for 8 hours. When pie is chilled, pat the top with paper towel to remove excess moisture. Mix water, 1/3 cup sugar, and light corn syrup in a small pot. Cook, stirring constantly, over medium heat until the mixture reaches 300 degrees (F) on a candy thermometer (hard-crack stage). Quickly pour candy mixture over top of caramel pumpkin pie, and immediately spread candy thinly with metal spatula. Let stand at room temperature 2 hours. Use the back of a spoon to tap the hardened candy topping, in order to get a cracked-top appearance. Cut into pie-shaped pieces and top each piece with a dollop of whipped cream, a piece of candied pineapple, and a fresh sprig of mint. I hope you love this pie for Thanksgiving! --Betty ♥♥♡♥♥

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