Caramel Pumpkin Pie

• 1/2 pkg. (15 oz.) refrigerated piecrusts
• 1 can (14 oz.) sweetened condensed milk
• 1 can (15 oz.) pumpkin
• 2 c. whipping cream, divided
• 2 large eggs, lightly beaten
• 1/4 c. firmly packed brown sugar
• 1/2 tsp. pumpkin pie spice
• 3 Tbsp. water
• 3 Tbsp. corn syrup
• 1/3 c. sugar

1. Fit pie crust into 9 inch pie plate.
2. Fold edges under and crimp.
3. Cook milk in a medium size heavy saucepan over medium heat, whisking constantly or for 10 minutes.
4. Remove from heat and stir in pumpkin.
5. Stir in 1 cup whipping cream and next four ingredients until smooth.
6. Pour into crust.
7. Bake at 350u0b0 on bottom oven rack for 40 minutes.
8. Cool on a wire rack and chill for 8 hours.
9. Cook 3 tablespoons water, corn syrup and sugar in a small saucepan over medium heat.
10. Pour immediately over pie and quickly spread mixture with a metal spatula.
11. Let stand 2 hours before serving.
12. Tap hard sugar toppings with back of spoon to crack.
13. Beat remaining whipping cream at medium speed with mixer until soft peaks form.
14. Serve with pie.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26389 (may not work)