Caramel Chocolate Pumpkin Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups milky way brand chocolate-covered caramel candies
• 1 (12 ounce) can evaporated milk (reserve one tablespoon for making the chocolate drizzle)
• 1 (15 ounce) box refrigerated pie crusts
• 1 (15 ounce) can solid-pack pumpkin
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 2 large eggs
• 3/4 cup whipped topping
• 9 inches pie plate
• 2 ziploc bags

Recipe

• 1 reserve 8 caramels and 1 tablespoon evaporated milk on the side for sauce. roughly chop the rest of the candy.
• 2 line pie pan with the prepared pie dough. sprinkle dough with chopped candy.
• 3 in a mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. pour the mixture into the pie crust.
• 4 bake in a preheated 425°f for 15 minutes. reduce temperature to 350°f, and continue baking for 40-45 minutes. transfer to a wire rack, and let cool completely.
• 5 to decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. transfer the mixture into a resealable plastic bag and snip the corner. set aside.
• 6 fill a piping bag fitted with star tip with whipped topping, and pipe 16 rosettes around the outside edge of the pumpkin custard. drizzle with caramel sauce over the rosettes.
• 7 **you will also need a star-shaped pastry tip!**.
• 8 tip: for easy and no-mess chopping, freeze the milky way® brand milk chocolate covered caramels first.