Brown Sugar-Pumpkin Pie With Caramel Whipped Cream

• 1 pillsbury refrigerated pie crust, softened as directed on the box
• 3 eggs
• 34 cup packed dark brown sugar
• 34 cup whipping cream
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon ground allspice
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 12 cup whipping cream, whipped
• 14 cup caramel sauce

1. Preheat oven to 425.
2. Prepare crust as directed on box for One-Crust Filled Pie.
3. In a large bowl, beat eggs slightly with wire whisk .
4. Beat in remaining filling ingredients until smooth.
5. Cover edge of pie crust with 2-to3 inch strips of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
6. To prevent spilling filling, place pastry-lined pie plate on oven rack.
7. Pour filling into pie plate.
8. Bake for 15 minutes.
9. Decrease temperature to 350.
10. Bake about 45 minutes longer or until knife inserted in center comes out clean.
11. Cool on cooling rack 30 minutes.
12. Refrigerate until chilled, about 4 hours.
13. Serve pie topped with whipped cream and drizzled with caramel topping.

crust, eggs, brown sugar, whipping cream, ground cinnamon, ground ginger, ground allspice, pumpkin, whipping cream, caramel sauce

Taken from www.food.com/recipe/brown-sugar-pumpkin-pie-with-caramel-whipped-cream-495613 (may not work)