56869807 - pumpkin pie with whipped filling and a creamy topping

56869807 - pumpkin pie with whipped filling and a creamy topping

Caramel Cream Pumpkin Pie

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Crust Ingredients

  • 1 C flour
  • 2 T gingersnaps, crushed
  • 1 egg
  • 1 T white vinegar
  • ½ C cake flour
  • ½ C Crisco® shortening
  • 1 T cold water

Filling:

  • 1 pkg. (6 oz.) Kraft® caramels
  • ½ C half & half
  • 1 pkg. (4 oz.) cream cheese, softened
  • 1 egg
  • 1 T Pioneer® Sugar
  • 1 tsp. vanilla
  • 1 can (15 oz.) pumpkin
  • 2 eggs
  • ¾ C Pioneer® Sugar
  • ¼ tsp. salt
  • 3 tsp. pumpkin pie spice
  • 1 C half & half

Crust Directions

  1. Combine the flour and cookie (gingersnap) crumbs. Cut in the shortening with a pasty blender. Beat the egg slightly and add the cold water and vinegar. Slowly pour over the flour mixture and mix with a fork until it forms a ball. Flatten and roll out on a slightly floured surface. Place in a 9-inch pie plate. Flute edges; set aside.

Filling Directions:

  1. In a small pan, combine the caramels and ½ cup half & half. Cook over low heat until smooth. Spread on the bottom of the unbaked pie shell. In a medium bowl, beat the cream cheese; add 1 egg, 1 tablespoon of Pioneer® Sugar and vanilla. Beat until fluffy. Pour over the caramel mixture and bake at 375° for 15 minutes or until set.
  2. Meanwhile, mix together the pumpkin, 2 eggs, ¾ cup of Pioneer® Sugar, spice and salt. Stir in the 1 cup of half & half. Spoon over the set caramel & cream mixture. Continue baking for 40 minutes more or until the center is set. Garish with whip cream if you wish.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.