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 filling mixture into the pie crust.
Bake in a preheated 425°F for 15 minutes. Reduce temperature to 350°F, and continue baking for 40-45 minutes. Transfer to a wire rack, and let cool completely.
To decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. Transfer the mixture into a resealable plastic bag and snip the corner. Set aside.
Fill a piping bag with whipped cream or whipped topping and decorate top of pie as desired. Drizzle with the candy sauce as desired.
NOTE: You can either make, or purchase, chocolate pie crust. That really kicks this pie up a notch.