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As the leaves begin to change and the air turns crisp, the allure of fall celebrations beckons with a symphony of flavors and colors. One dessert that perfectly encapsulates the spirit of the season is Candy Corn Pie. This whimsical and festive treat effortlessly combines the nostalgic essence of candy corn with rich, seasonal flavors, making it an ideal centerpiece for Halloween gatherings and autumn festivities.

Candy Corn Pie

Get ready to embrace the spirit of fall with Candy Corn Pie, a delightful fusion of nostalgia and seasonal flavors! This whimsical dessert features a creamy pumpkin filling infused with sweet candy corn, making it perfect for Halloween and autumn gatherings. Easy to prepare for bakers of all levels, it will charm guests of all ages. Serve it chilled, topped with whipped cream and extra candy corn for a festive touch! #CandyCornPie #FallDesserts #HalloweenTreats #AutumnRecipes #BakingFun
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Ingredients
  

1 pre-made graham cracker pie crust

1 cup heavy cream

1 cup sweetened condensed milk

1/2 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 cup candy corn (divided for filling and topping)

Whipped cream (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium mixing bowl, whip the heavy cream until soft peaks form. Set aside.

      In another bowl, combine the sweetened condensed milk, pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth.

        Gently fold the whipped cream into the pumpkin mixture until fully integrated, being careful not to deflate the whipped cream too much.

          Stir in 3/4 cup of the candy corn into the mixture. These will help create a sweet surprise in every bite!

            Pour the filling into the pre-made graham cracker crust and smooth the top with a spatula.

              Bake in the preheated oven for 45-55 minutes, or until the pie is set and the center has a slight jiggle.

                After baking, remove the pie from the oven and let it cool at room temperature for at least 2 hours.

                  Once cool, refrigerate the pie for an additional 2 hours to help with slicing.

                    Before serving, top with the remaining 1/4 cup of candy corn and a generous dollop of whipped cream for decoration.

                      Prep Time: 20 minutes | Total Time: 4 hours | Servings: 8