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)

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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.