1 1/2 cups Milky Way brand chocolate-covered caramel candies
1 (12 ounce) can evaporated milk (reserve one tablespoon for making the chocolate drizzle)
1 (15 ounce) box refrigerated pie crusts
1 (15 ounce) can solid-pack pumpkin (100% pumpkin. NOT pumpkin pie filling)
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 large eggs
3/4 cup whipped topping
9 inches pie plate
2 ziploc bags
Set aside 8 of the caramels and 1 tablespoon of the evaporated milk to use later for sauce.
Chop the rest of the candy into a rough chop. Candy will chop easier if frozen for a few minutes before using.
Line pie pan with the prepared pie dough. Even place the chopped candy over the pie dough.
In a large mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. Pour the pie…
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