[cooked-sharing]
1 15-oz can pumpkin puree
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cardamom
1 14-oz can sweetened condensed milk
2 large eggs
1 - 9 inch, unbaked pie crust
1/2 cup Jimmy’s Caramel Dip
Optional: whipped cream
1
Preheat oven to 425°.
2
In a medium saucepan over medium heat, combine pumpkin, salt, and spices. Cook until pumpkin is warmed through, then pour into a bowl and let cool for a few minutes.
3
Add sweetened condensed milk and eggs to pumpkin and whisk until smooth. Pour into pie crust. Drizzle Jimmy’s Caramel Dip over pumpkin mixture. Using a knife, swirl caramel into pumpkin.
4
Bake 15 minutes, then reduce oven temperature to 350° and continue baking until knife inserted 1" from crust comes out clean, 35 to 40 minutes. Cool completely before slicing. Serve with whipped cream.
Ingredients
1 15-oz can pumpkin puree
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cardamom
1 14-oz can sweetened condensed milk
2 large eggs
1 - 9 inch, unbaked pie crust
1/2 cup Jimmy’s Caramel Dip
Optional: whipped cream