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

Scale

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

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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