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Halloween

Creepy Caramel Pie

Prep:

20 m

Cook:

1 h 0 m

Ready in:

1 h 20 m

Yum

This wicked-good dessert features ginger, nutmeg, cinnamon, and lots of caramel!

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Servings: 10

Pumpkin purée

1 (15 oz) can

Salt

1/4 tsp

Sweetened condensed milk

1 (14 oz) can

Large eggs

2

Double pie crust

1

Thick caramel sauce

1/2 cup

Ground cinnamon

1 1/2 tsp

Ground nutmeg

1/2 tsp

Ground ginger

1/2 tsp

Preheat the oven to 425° F (210° C/Gas mark 7).
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.
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.
Cover with the second pie crust. With a toothpick, draw a skeleton's face. Cut out the sketch. Crimp the edges.
Bake in the preheated oven for 15 minutes.
Reduce the temperature to 350° F (175° C). Cover with aluminum foil. Bake for 40 minutes. Before serving, allow the Caramel Pie to cool.

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