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Brown Sugar-Pumpkin Pie with Caramel Whipped Cream

  • Prep 20 min
  • Total 5 hr 55 min
  • Ingredients 10
  • Servings 8

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

3
eggs
3/4
cup packed dark brown sugar
3/4
cup whipping cream
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground allspice
1
can (15 oz) pumpkin (not pumpkin pie filling)

Topping

1/2
cup whipping cream, whipped
1/4
cup caramel topping
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
340mg
14%
Potassium
190mg
5%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
8%
Sugars
28g
Protein
5g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To get a head start on this recipe, beat the whipping cream up to two hours ahead and store in the refrigerator until serving.

After refrigerating the pastry, make sure to give it time to become soft and pliable. Pastry that is too cold will crack, making it difficult to flute the crust.

To create fluted edge, place index finger on inside of pastry rim and thumb and index finger on outside. Pinch pastry into V shape along edge. Pinch again to sharpen points.

Directions

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat eggs slightly with wire whisk or hand beater. Add remaining filling ingredients; beat until smooth. Cover edge of pie crust with 2- to 3-inch strips of foil to prevent excessive browning. To prevent spilling filling, place crust-lined pie plate on oven rack. Pour filling into pie plate. Bake 10 minutes.
  • 3 Reduce oven temperature to 350°F. Bake 30 to 35 minutes longer or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping.

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