Hilly’s Pumpkin Caramel Pie is the holiday dessert that dreams are made of: a luscious, spiced pumpkin custard layered with ribbons of sweet caramel, all snuggled in a flaky pie crust and finished with a golden drizzle. It’s the kind of pie you can’t wait to share—one that marries classic fall flavors with a gooey, decadent twist that makes every slice memorable. Whether you’re baking for friendsgiving, Thanksgiving, or simply to brighten a chilly weekend, this pie never fails to wow.
Ingredients You’ll Need
You won’t believe how just a handful of simple ingredients can come together to create such an unforgettable dessert. Every piece plays its part: the creamy pumpkin, the warm spices, and of course, the star—the rich caramel. These classic staples transform into a pie that’s not only beautiful, but absolutely irresistible.
- Pie crust: Start with a 9-inch unbaked crust—homemade or store-bought—but go for one that’s sturdy enough to hold all the creamy goodness.
- Pumpkin puree: Pure canned pumpkin (not pumpkin pie mix) gives a silky texture and that deep, earthy flavor we all crave in fall treats.
- Eggs: Three large eggs bind the filling and create that custard-like set you want in Hilly’s Pumpkin Caramel Pie.
- Heavy cream: This adds richness and a velvety mouthfeel—don’t substitute with milk for this recipe!
- Brown sugar: Brings a lovely molasses undertone, amping up the caramel flavor.
- Granulated sugar: Balances the sweetness and helps the custard bake up just right.
- Ground cinnamon: For that unmistakable aroma and cozy warmth in every bite.
- Ground ginger: Adds a gentle zing that plays perfectly with pumpkin.
- Ground nutmeg: Just a hint gives the pie that classic pumpkin spice depth.
- Ground cloves: A touch of clove brings boldness—don’t overdo it, but don’t skip it!
- Salt: A pinch lifts all the flavors and keeps the sweetness in balance.
- Caramel sauce: The show-stopper! Use your favorite high-quality caramel for irresistible gooey swirls throughout the pie, plus more for a gorgeous finish.
How to Make Hilly’s Pumpkin Caramel Pie
Step 1: Prepare Your Oven and Pie Crust
Set your oven to preheat at 350°F, making sure the rack is in the center position for even baking. While it warms up, grab your favorite 9-inch pie plate and gently fit your unbaked crust inside, crimping the edges for a homemade touch—it’ll provide that perfect flaky base for the rich pumpkin-caramel filling.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is completely smooth and uniform—the smoother, the creamier your final pie will be! This is where the flavor magic really begins.
Step 3: Layer with Caramel
Pour half of your pumpkin filling into the prepared pie crust, using a spatula to spread it evenly. Now drizzle half of the caramel sauce over the filling—don’t worry about precision, just zigzag it all around so every bite gets a hint of caramel surprise. It’s this caramel layer that makes Hilly’s Pumpkin Caramel Pie so uniquely tempting.
Step 4: Add the Final Filling and Smooth
Gently spoon the remaining pumpkin filling over the caramel layer, smoothing the top with your spatula. You want to completely cover the caramel, locking it in—that way, you get a gorgeous layered effect once you cut into the pie.
Step 5: Bake to Perfection
Place the pie on the center rack and bake for 55 to 65 minutes, keeping a watchful eye after 50 minutes. The edges should look set and puffed, while the center remains just a little bit jiggly when gently shaken. If your crust edges start to over-brown, simply shield them with foil rings mid-bake.
Step 6: Cooling and Finishing Touches
Once baked, let your pie cool completely on a wire rack—this allows the filling to set up for neat slicing. Right before serving, drizzle more caramel sauce over the cooled pie in a loose spiral or any way you fancy for that ultimate bakery-worthy finish.
How to Serve Hilly’s Pumpkin Caramel Pie
Garnishes
For a picture-perfect pie, I love adding a crown of softly whipped cream on top—just pipe or dollop along the edges and finish with a final flourish of caramel drizzle. For extra crunch, a scattering of toasted pecans or a dusting of cinnamon would be a delightful way to make Hilly’s Pumpkin Caramel Pie even more festive.
Side Dishes
Pair every slice with a mug of hot cinnamon tea, spicy chai, or even a rich cup of coffee. If you’re making this for a holiday spread, try serving alongside other autumnal desserts like apple galette or poached pears for a beautiful fall dessert array.
Creative Ways to Present
Go beyond the classic wedge! Try cutting the pie into small squares for a dessert buffet, layering whipped cream in between for a parfait-like presentation, or even using small cookie cutters to cut pie shapes for a playful twist kids will adore. Let the glossy caramel drizzle spark your creativity!
Make Ahead and Storage
Storing Leftovers
Store any extra Hilly’s Pumpkin Caramel Pie in the refrigerator, covered well with plastic wrap or a pie keeper, for up to four days. The flavors deepen and meld as it sits, making for a delicious midnight snack or next-day treat.
Freezing
You can make this pie ahead and freeze it! Wrap tightly in plastic wrap and a layer of foil before placing in the freezer. When ready to serve, defrost overnight in the fridge. For best results, wait to add the final caramel drizzle until just before serving.
Reheating
To enjoy a warm slice, heat individual pieces in the microwave for about 10–15 seconds. It’ll freshen up the custard and give you that melty caramel effect. If you prefer, rewarm larger portions in a 300°F oven, covered loosely with foil, for 10–15 minutes.
FAQs
Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce will give your pie an extra-special flavor. Just be sure it’s cool and thick enough to drizzle, and use your favorite tried-and-true recipe or try out a salted version for a sweet-salty twist.
Can I make Hilly’s Pumpkin Caramel Pie ahead of time?
Yes, this pie is a dream for make-ahead entertaining. Prepare and bake it a day—or even two—before your event; simply add the decorative caramel drizzle and whipped cream right before serving.
How will I know if the pie is fully baked?
Look for edges that are set and slightly puffed, with the center gently wobbly but not liquid. The classic “knife test” doesn’t work well here, but as the pie cools, the center will finish setting up perfectly.
Is there a way to make it gluten free?
Yes! Just swap the regular pie crust for a gluten-free crust (store-bought or homemade). The filling is naturally gluten free, so this is an easy adaptation.
Can I substitute evaporated milk for heavy cream?
Heavy cream is the secret to the velvety richness of Hilly’s Pumpkin Caramel Pie, but if you must substitute, use full-fat evaporated milk for the best texture. Just expect a slightly less creamy finish.
Final Thoughts
There’s just something unforgettable about the silky, spiced custard and gooey caramel layers in Hilly’s Pumpkin Caramel Pie—it’s a dessert that brings comfort and joy to every gathering. I hope you’ll give this recipe a spot at your own table, and watch the smiles it brings with each caramel-drizzled bite!
Print
Hilly’s Pumpkin Caramel Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this Hilly’s Pumpkin Caramel Pie. A luscious pumpkin filling is layered with decadent caramel, all nestled in a flaky pie crust. Perfect for any autumn gathering!
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup caramel sauce (plus extra for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Mix the filling: In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, sugars, spices, and salt until smooth.
- Layer the pie: Pour half of the pumpkin filling into the pie crust. Drizzle half of the caramel sauce over it. Add the remaining filling and smooth the top.
- Bake: Bake for 55–65 minutes until the center is set but slightly jiggly.
- Cool and serve: Allow the pie to cool on a wire rack. Drizzle extra caramel sauce before serving.
Notes
- Use high-quality caramel sauce for the best flavor.
- Cover the crust edges with foil if browning too quickly.
- Store leftovers covered in the refrigerator for up to 4 days.
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