Double-Decker Pumpkin-Caramel Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 536.3
  • Total Fat: 30.6 g
  • Cholesterol: 158.1 mg
  • Sodium: 383.0 mg
  • Total Carbs: 61.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 7.4 g

View full nutritional breakdown of Double-Decker Pumpkin-Caramel Pie calories by ingredient
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Introduction

Racheal Ray Double-Decker Pumpkin-Caramel Pie -ingredients in the calculator different than ingredient list. I'll try to come back with the true info. Follow the ingredient for RR recipe.

Racheal Ray Double-Decker Pumpkin-Caramel Pie -ingredients in the calculator different than ingredient list. I'll try to come back with the true info. Follow the ingredient for RR recipe.


Number of Servings: 8

Ingredients

    24 squares chocolate graham crackers, crushed (1 1/2 cups)
    5 tablespoons unsalted butter, melted
    1 lg egg white, plus 3 whole eggs
    3/4 c heavy cream
    1 15oz can pure pumpkin puree
    1/2 c light brown sugar
    1 tsp pumpkin pie spice
    1/2 tsp salt
    28 caramel candies
    1 oz bittersweet chocolate, for grating

Directions

** 35 minute prep time plus chilling**
** makes 1 9 inch pie**

1. Preheat the oven to 350°. In a small bowl, stir the graham cracker crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.

2. Meanwhile, in a large bowl, mix together the 3 whole eggs, 1 cup cream, the pumpkin puree, brown sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, 40 to 45 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.

3. In a bowl, microwave the caramels with 1/2 cup cream at high power until melted, about 1 1/2 minutes. Stir until smooth, then let cool to room temperature.

4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.


Number of Servings: 8

Recipe submitted by SparkPeople user MEROOT.

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