Caramel-Cream Pumpkin Pie

This could be your new favorite pumpkin pie with triple layers of caramel, sweetened cream cheese and pumpkin custard.

Recipe Ingredients:

Caramel Layer:
6 ounces soft caramel candies, melted
1/2 cup NESTLÉ® CARNATION® Evaporated Milk

1 (9-inch) pie shell, unbaked

Cream Cheese Layer:
4 ounces cream cheese, softened
1 large egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

Pumpkin Layer:
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup NESTLÉ® CARNATION® Evaporated Milk

Aluminum foil
Sweetened whipped cream for accompaniment (optional)

Cooking Directions:

1. For Caramel Layer: In a small saucepan, combine caramel candies and evaporated milk. Cook over low heat until smooth. Reserve 2 tablespoons of the mixture for topping and spread the remaining on the bottom of unbaked pie shell.
2. For Cream Cheese Layer: In a medium mixing bowl, beat cream cheese. Add 1 egg, 1 tablespoon sugar, and vanilla. Beat until fluffy. Pour over the caramel mixture in the pie shell.
3. Bake in a 375°F (190°C) oven for 10 minutes, or until set.
4. For Pumpkin Layer: In a medium bowl mix together canned pumpkin, 1 egg, 1/3 cup sugar, cinnamon, salt, ginger, and ground cloves. Stir in evaporated milk; spoon over the pie. Cover the edges with aluminum foil and bake for 20 minutes. Uncover, bake 20 minutes more, or until the center is set.
5. Serve topped with whipped cream, if desired.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.