Hilly’s Pumpkin Caramel Pie Recipe
Get ready to fall in love with every delightful bite—Hilly’s Pumpkin Caramel Pie is about to become your new holiday obsession. Picture silky, spiced pumpkin filling, a ribbon of gooey caramel at the base, and a buttery graham cracker crust coming together in one beautiful, decadent dessert. Whether you’re hunting for the perfect ending to Thanksgiving dinner or just want a show-stopping treat for a cozy night in, Hilly’s Pumpkin Caramel Pie brings classic autumn flavors into a whole new, irresistible territory!
Ingredients You’ll Need
Part of what makes Hilly’s Pumpkin Caramel Pie such a winner is how it turns everyday staples into a dessert that tastes luxurious. Every ingredient serves a delicious purpose, from the creamy pumpkin base to the sweet-and-spicy seasoning that warms every bite. Let’s break down what you’ll need—and how to make each component shine.
- Graham cracker pie crust: This crisp, buttery foundation offers a fantastic contrast to the soft pumpkin filling and adds a nostalgic crunch.
- Caramel sauce (plus extra for drizzling): Use a good-quality jarred caramel or homemade—either way, it melts into a luscious base and doubles as a finishing flourish.
- Pumpkin puree: Make sure you use pure pumpkin, not pumpkin pie filling, for that rich, earthy flavor.
- Granulated sugar: Adds structure and subtle sweetness to balance the earthy squash notes.
- Packed brown sugar: Brown sugar deepens the sweetness and helps build those dreamy caramel undertones.
- Cinnamon: This classic spice infuses warmth and makes the whole kitchen smell delicious.
- Ground ginger: A hint of spice that brightens every bite and pairs beautifully with pumpkin.
- Ground nutmeg: Just a dash takes the pie from tasty to irresistible; buy whole nutmeg and grate it fresh for even more impact.
- Salt: A pinch sharpens all the sweet flavors and wakes everything up.
- Large eggs: They give your filling that perfect custard-like structure and rich, smooth texture.
- Evaporated milk: This pantry staple lends creaminess and ensures the pumpkin filling bakes up beautifully smooth.
- Whipped cream (for topping): No slice is complete without a cloud of whipped cream—homemade or store-bought, it’s the must-have finishing touch.
How to Make Hilly’s Pumpkin Caramel Pie
Step 1: Prep Your Crust and Caramel
Start by preheating your oven to 350°F (175°C). Grab your graham cracker crust and pour in half a cup of rich caramel sauce, then spread it evenly over the bottom. This caramel layer acts like a secret treasure—every bite delivers creamy pumpkin and a little burst of gooey, buttery caramel. Pop the crust in the freezer while you work on the filling. Chilling it sets the caramel so it won’t dissolve into the pumpkin mixture, giving you that irresistible layering when you slice.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and eggs. Whisk everything together until the mixture is smooth and silky, with no clumps of sugar or spice. Gradually stir in the evaporated milk—this makes the filling lush and creamy, perfectly balancing the spiced pumpkin flavor without being heavy.
Step 3: Assemble and Bake
Retrieve your caramel-lined crust from the freezer. Pour the pumpkin mixture gently over the chilled caramel, taking care not to mix the two layers. Place your pie on the middle rack of the preheated oven and bake for 50 to 55 minutes. You’ll know it’s ready when the center looks set and a toothpick inserted comes out clean. The aroma of cinnamon, ginger, and sweet pumpkin filling your kitchen will make this wait feel like sweet torture!
Step 4: Cool and Chill
Let Hilly’s Pumpkin Caramel Pie cool at room temperature first—this allows the textures to set and makes for cleaner slices. After it’s cooled, slide it into the refrigerator and chill for at least two hours (overnight is even better if you have the patience!). This transforms the pie into a sliceable, custardy dream, with the caramel pulling together into its own distinct layer.
Step 5: Add the Final Touches
Just before serving, pile on generous swirls of whipped cream, then drizzle extra caramel sauce over the top. If you want to get fancy, a sprinkle of sea salt will give each bite a balance of sweet and salty, taking the flavors to another level.
How to Serve Hilly’s Pumpkin Caramel Pie
Garnishes
A classic swirl of fluffy whipped cream is a non-negotiable finishing touch for Hilly’s Pumpkin Caramel Pie. But don’t stop there! A playful drizzle of caramel, a pinch of flaky sea salt, or even a dusting of ground cinnamon can make your slices look bakery-beautiful. For extra crunch, sprinkle on a few chopped toasted pecans, or try a grating of dark chocolate for a decadent twist.
Side Dishes
While this pie holds its own as a show-stopping dessert, you can build a memorable dessert table around it. Fresh fruit salad, cinnamon-sugar roasted nuts, or even a scoop of vanilla bean ice cream all make wonderful companions for Hilly’s Pumpkin Caramel Pie. If you’re entertaining, set out a pot of hot, spiced coffee or chai tea to round out the experience perfectly.
Creative Ways to Present
Individual mini pies are adorable and perfect for parties—simply use smaller tart pans and reduce the baking time. Or, cut the pie into petite squares and serve on a platter for a buffet-style gathering. For something even more whimsical, layer cubes of the pie in clear glasses with extra whipped cream and caramel for individual pumpkin caramel trifles!
Make Ahead and Storage
Storing Leftovers
Cover leftover Hilly’s Pumpkin Caramel Pie with plastic wrap or foil and store it in the refrigerator. The flavors actually deepen and meld overnight, so don’t be surprised if tomorrow’s slice is even more delicious! Enjoy within three days for the best texture and taste.
Freezing
Yes, you can freeze this pie! Wrap the whole pie or individual slices tightly in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the refrigerator for best results. Hold off on adding whipped cream or caramel garnish until after it’s thawed for a fresher finish.
Reheating
If you love a warm slice, just pop individual portions into the microwave for 10 to 15 seconds until slightly warmed. It’s also perfectly fine to let the pie come to room temperature before serving, preserving the layers and silky custard texture.
FAQs
Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade caramel will make Hilly’s Pumpkin Caramel Pie even more special. Just be sure it’s cooled before adding it to the crust so it doesn’t melt into the base.
Is there a gluten-free option for the crust?
Definitely. You can swap in your favorite gluten-free graham crackers or crust mix—just make sure the crust is sturdy enough to hold up to the creamy filling and gooey caramel.
Can I substitute sweetened condensed milk for evaporated milk?
It’s best to stick with evaporated milk for this recipe. Sweetened condensed milk will make the filling too sweet and change the texture, overpowering the balance of flavors.
How can I tell when the pie is fully baked?
You’ll know the pie is ready when the center looks set (not jiggly) and a toothpick inserted into the middle comes out clean. If it’s quivering or sticky in the center, give it a few more minutes in the oven.
Can I make Hilly’s Pumpkin Caramel Pie a day in advance?
Yes, and in fact it’s a great way to let the flavors meld! Make the pie a day ahead and store it chilled. Add whipped cream and caramel garnish right before serving for the freshest results.
Final Thoughts
There’s something truly magical about Hilly’s Pumpkin Caramel Pie—the way it layers warm spice, creamy pumpkin, and buttery caramel into every single slice. I hope you’ll treat yourself and your loved ones to this unforgettable dessert soon. Don’t be surprised if it becomes your new fall tradition!
Print
Hilly’s Pumpkin Caramel Pie Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of fall with Hilly’s Pumpkin Caramel Pie. This decadent dessert features a luscious layer of caramel nestled beneath a velvety pumpkin filling, all encased in a buttery graham cracker crust. Topped with billowy whipped cream and an extra drizzle of caramel, this pie is a show-stopping treat perfect for autumn gatherings.
Ingredients
Graham Cracker Pie Crust:
- 1 (9-inch) graham cracker pie crust
Pumpkin Filling:
- 1/2 cup caramel sauce (plus more for drizzling)
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 (12 oz) can evaporated milk
Topping:
- Whipped cream for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Spread 1/2 cup of caramel sauce over the bottom of the graham cracker crust and freeze.
- Mix the filling: In a bowl, combine pumpkin puree, sugars, spices, salt, and eggs. Gradually add evaporated milk.
- Fill the crust: Pour the pumpkin mixture into the chilled crust. Bake for 50–55 minutes until set.
- Cool and chill: Let the pie cool, then refrigerate for at least 2 hours.
- Top and serve: Add whipped cream and a caramel drizzle before serving.
Notes
- Enhance the flavor with a sprinkle of sea salt over the caramel drizzle.
- This pie can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
