Servings: 10
Pumpkin purée 
1 (15 oz) can
1/4 tsp
Sweetened condensed milk 
1 (14 oz) can
Large eggs 
Double pie crust 
Thick caramel sauce 
1/2 cup
Ground cinnamon 
1 1/2 tsp
Ground nutmeg 
1/2 tsp
Ground ginger 
1/2 tsp
Creepy Caramel Pie
20 m
1 h 0 m
Ready in:
1 h 20 m
  1. Preheat the oven to 425° F (210° C/Gas mark 7). 
  2. In a saucepan over medium-low, combine pumpkin, salt, cinnamon, nutmeg, ginger, and condensed milk. Whisk to combine. Remove from heat. Allow to cool for about a minute. Whisk in eggs. 
  3. Unroll 1 crust into the bottom of an 8-inch pie plate. Pour the pumpkin mixture into the crust. Top with caramel sauce. With a butter knife, swirl the flavors together but do not combine them. 
  4. Cover with the second pie crust. With a toothpick, draw a skeleton's face. Cut out the sketch. Crimp the edges.
  5. Bake in the preheated oven for 15 minutes. 
  6. Reduce the temperature to 350° F (175° C). Cover with aluminum foil. Bake for 40 minutes. Before serving, allow the Caramel Pie to cool.