Caramel Pumpkin Skillet Pie
Miz Helen's Kitchen
Ingredients
9 inch iron skillet or 9 inch pie pan
1 unbaked 9 inch pie crust
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 large eggs, beaten
1 15 ounce can of pure pumpkin
1 12 ounce can evaporated milk
1/2 cup caramel bits
For Garnish
Caramel Sauce
Whipped Cream
Directions
In a small mixing bowl mix sugar, salt, cinnamon, ginger and cloves.
In a medium mixing bowl beat eggs, stir in the pumpkin and stir until completely blended.
Add the sugar and spice mix to the pumpkin mix and mix well.
Gradually stir in the caramel bits and add the evaporated milk slowing, until completely blended.
Spay the bottom of an iron skillet and place the unbaked pie crust into the skillet.
Pour the pumpkin mixture into the unbaked pie crust.
Bake in a preheated 425 degree for 15 minutes
Reduce the heat to 350 degree for 50 minutes until the pie is set in the center and a silver knife will come out of the center of the pie clean.
Let the pie cool completely before serving.
Garnish with Caramel Syrup and Whipped Cream