Cracked Caramel-Pumpkin Pie

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 (14-ounce) can sweetened condensed milk
• 1 (15-ounce) can pumpkin
• 2 cups whipping cream, divided
• 2 large eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons water
• 3 tablespoons corn syrup
• 1/3 cup sugar

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Cook milk in a medium-size heavy saucepan over medium-high heat, stirring constantly, 10 minutes or until thickened and bubbly. Remove from heat; stir in pumpkin.
3. Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.
4. Bake at 350u0b0 on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.
5. Cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300u0b0 (hard-crack stage). Pour immediately over pie, and quickly spread mixture with a metal spatula. Let stand 2 hours before serving. Tap hard sugar topping with back of a spoon to crack.
6. Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie.

condensed milk, pumpkin, whipping cream, eggs, egg yolks, brown sugar, pumpkin pie spice, water, corn syrup, sugar

Taken from www.myrecipes.com/recipe/cracked-caramel-pumpkin-pie (may not work)