Brown Sugar-Pumpkin Pie with Caramel Whipped Cream

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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

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

Filling

eggs

3/4

cup packed dark brown sugar

3/4

cup whipping cream

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground allspice

can (15 oz) pumpkin (not pumpkin pie filling)

Topping

1/2

cup whipping cream, whipped

1/4

cup caramel topping

Directions

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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.

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.

Nutrition Information

Nutrition Facts

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;