Mr. Food: Caramel Peanut Pumpkin Pie
PITTSBURG, Kan. — What You’ll Need
1 rolled refrigerated pie crust (from a 14.1-ounce package)
1 (15-ounce) can pure pumpkin (not pie filling)
2 eggs, slightly beaten
3/ 4 cup sugar
1/2 teaspoon salt
2 teaspoons all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 1/4 teaspoons ground cinnamon
1 (12-ounce) can evaporated milk
1 (8-ounce) container frozen whipped topping, thawed
1/ 4 cup caramel sauce
1/ 4 cup salted peanuts, coarsely chopped
What to Do
Preheat oven to 425 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into plate; flute edges and set aside.
In a large bowl, mix together pumpkin, eggs, sugar, salt, flour, pumpkin pie spice, cinnamon, and evaporated milk; pour mixture into pie crust.
Bake 20 minutes then reduce heat to 350 degrees and bake an additional 40 minutes, or until a knife inserted in center comes out clean.
Let cool at room temperature, then refrigerate until well chilled. Top with whipped topping, drizzle with caramel sauce, and sprinkle with chopped peanuts. Enjoy!
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