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Print this Recipe    Caramel Pumpkin

CARAMEL PUMPKIN PIE

1/2 cup evaporated milk
1/4 cup sugar
1 cup heavy cream
3/4 cup dark brown sugar
2 tbsp honey
2 cups pumpkin puree
1 tbsp cornstarch
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp salt
3 eggs
2 tsp vanilla

Heat evaporated milk until bubbles start to appear on the edge of
the pan. Remove from heat.

Heat granulated sugar over medium heat until it begins to melt-do
not stir. swirl the pan and continue melting until sugar is a medium
brown colour. This should take 2 minutes. Carefully pour in the
hot milk; it will bubble and then stop. Stir in cream, brown sugar,
and honey, stirring to dissolve all sugar. If the sugar doesn't
dissolve, just heat it a bit. Cool to room temp.

In a large bowl, place pumpkin, cornstarch, spices, and salt.
Whisk in eggs, one at a time. Stir in caramel and vanilla.

Turn filling into baked pie shell.

Bake filled pie for 10 min. at 425, then lower temperature to 325
and bake 45 minutes. Turn off oven and open oven door. Let pie
cool in oven, about 2 hours.

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