• 1 refrigerated pie crust (½ of 14.1-ounce package)
• 20 caramels, unwrapped
• 2 tablespoons heavy whipping cream
• 2 large Dierbergs eggs
• 1 can (15 ounces) pure pumpkin
• 1½ cups heavy whipping cream
• ¾ cup firmly packed Dierbergs brown sugar
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup pecan halves, broken into pieces
• 2 tablespoons Dierbergs sugar
• 3 tablespoons milk chocolate chips
• 2 tablespoons heavy whipping cream

FOR CRUST: On lightly floured surface, roll pie crust into 11-inch circle. Place crust into 9-inch deep-dish pie plate. Trim dough, allowing ½ inch to hang over edge of pie plate. Fold overhanging dough under.

 

To crimp, place left hand outside crust, make V with thumb and index finger. Use right index finger inside crust to push dough into V pinching gently. Continue to crimp around entire edge.

 

Fit sheet of foil inside crust; fill with dry beans or pie weights. Bake in 425°F. oven until crust is set, about 10 minutes. Remove beans and foil. Bake until lightly browned, about 3 minutes.

 

FOR CARAMEL LAYER: In 2-cup glass measure, combine caramels and cream. Microwave high 45 to 60 seconds; let stand 1 minute. Stir until melted and smooth.

 

Spread over baked crust. Let stand until set, about 10 minutes.

 

FOR PUMPKIN LAYER: In large bowl, lightly beat eggs. Stir in pumpkin, cream, brown sugar, spice, and salt until well mixed.

 

Pour over caramel layer. If desired, cover edges of crust with pie shields. Bake in 350°F. oven until center is almost set, about 45 to 50 minutes.

 

Cool on wire rack to room temperature. Store in refrigerator.

 

FOR SUGARED PECANS: In heavy medium skillet, combine pecans and sugar over low heat; cook stirring constantly until sugar is melted and nuts are glazed.

 

Place nuts on plate and cool completely.

 

FOR MILK CHOCOLATE GANACHE: In 1-cup glass measure, combine chips and cream. Microwave high 45 seconds. Let stand 2 minutes; stir until chocolate is melted and smooth.

 

TO SERVE: Just before serving, garnish with Sugared Pecans. Drizzle Ganache over pecans.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 507
Cholesterol: 103 mg
Fat: 33 g
Sodium: 282 mg
Carbohydrates: 51 g
Protein: 5 g
Fiber:
Saturated Fat: N/A