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"A new way to savor the traditional pumpkin pie."

caramel chocolate pumpkin pie

submitted by: Bright Ideas
  • Prep Time: 20 min.
  • Bake Time: 55-60 min.
  • Decoration Time: 10 min.
  • Difficulty: Easy
  • Yield: Makes 12 servings

Ingredients

  • 1 ½ cups MILKY WAY® Brand Chocolate Covered Caramels
  • 1 can (12 oz.) evaporated milk (reserve one tablespoon for making the chocolate drizzle)
  • 1 box (15 oz.) refrigerated pie crust
  • 1 can (15 oz.) solid pumpkin
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 2 large eggs
  • ¾ cup whipped topping
  • 1 9-inch pie plate
  • Disposable piping bag, or 2 resealable plastic bags
  • Star-shaped pastry tip

Directions

  • 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.
  • Tip: For easy and no-mess chopping, freeze the MILKY WAY® Brand Milk Chocolate Covered Caramels first.

Nutrition

  • Calories per serving 239
  • Total Fat 11 g
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Cholesterol 52 mg
  • Sodium 238 mg
  • Carbohydrates 31 g
  • Dietary Fiber 2 g
  • Sugars 20 g
  • Protein 5 g
  • Vitamin A 1%DV
  • Vitamin C 0%DV
  • Calcium 0%DV
  • Iron 0%DV
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