3 teaspoons applesauce
1 teaspoon pumpkin pie spice
1 (8 ounce) can pumpkin puree
4 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups caramel flavor jam
1 (7 ounce) can pumpkin puree filled tart
4 cups evaporated milk
4 tablespoons butter, melted
1 (.25 ounce) package chocolate syrup syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pie shells.
In a large bowl, mix applesauce, pumpkin pie spice, eggs, flour and baking soda. Measure 1 cup into the pastry shells. Fold the remaining 1/4 cup into the dried pumpkin mix. Spoon batter onto second pastry shell and press in evenly until sprinkles around the edges of pie shell. Pour mixture into prepared crust.
Roll out pastry shell to match pie crust, and then cut out 4 pie slices. Spoon syrup over pie slices. Paint center of each strip with milk and drizzle with butter.
Bake in preheated oven for 10 to 12 minutes, or until center of pie crust is lightly browned. Let cool before cutting into squares or for pies given as birthday gifts.