Hilly’s Pumpkin Caramel Pie Recipe
If you’re on the hunt for the perfect fall dessert, then you’re absolutely in for a treat with Hilly’s Pumpkin Caramel Pie. Imagine a luxuriously smooth pumpkin filling—spiced just right—perched atop a layer of rich caramel, all tucked into a buttery graham cracker crust. Each bite is creamy, dreamy, and kissed with sweetness from both pumpkin and caramel, making this pie the seasonal showstopper your table craves. Whether you’re making it for Thanksgiving or simply because pumpkin season calls for it, Hilly’s Pumpkin Caramel Pie belongs in your baking rotation.
Ingredients You’ll Need
Gathering the ingredients for Hilly’s Pumpkin Caramel Pie is wonderfully simple—each one brings something special to the party, whether that’s velvety texture, deep flavor, or irresistible color. Together, these pantry staples create a pie that’s super easy to whip up, yet packed with unforgettable taste.
- Graham cracker crust: The crunchy, buttery base that holds everything together and provides a delightful contrast to the creamy filling.
- Caramel sauce: Lays down a decadent, gooey layer at the bottom that infuses the pie with caramel notes throughout—plus, a little extra for drizzling on top never hurts.
- Pumpkin puree: The star of the show, giving the pie its vibrant color and earthy, sweet flavor (be sure to use pure pumpkin, not pumpkin pie filling).
- Granulated sugar: Sweetens the mix and helps achieve a perfectly smooth texture.
- Brown sugar: Adds a hint of molasses depth, making the overall flavor richer and more complex.
- Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is essential for bringing autumn warmth to every bite.
- Ground cinnamon: Boosts that spicy coziness so every forkful feels like a hug.
- Salt: Balances out the sweetness and sharpens the flavors across the board.
- Large eggs: These bind the filling, ensuring your pie sets up beautifully and slices like a dream.
- Vanilla extract: Enhances the other flavors and adds a delicate, creamy aroma.
- Evaporated milk: Lends silkiness and richness to the pie without making it heavy.
- Heavy cream: Raises the bar on creaminess for a lush, indulgent texture.
- Whipped cream: A fluffy, cool topping that’s the perfect finishing touch—especially with a little caramel drizzle on top.
How to Make Hilly’s Pumpkin Caramel Pie
Step 1: Prep Your Oven and Crust
Begin by preheating your oven to 350°F (175°C). Take your graham cracker crust and pour a half-cup of caramel sauce evenly over the bottom. That gooey caramel layer is what sets Hilly’s Pumpkin Caramel Pie apart from the rest! Set the crust aside while you prepare the filling—don’t sneak too many tastes of the caramel.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, both sugars (granulated and brown), pumpkin pie spice, ground cinnamon, and salt. This combination creates that signature autumn aroma and depth of flavor. Make sure you whisk thoroughly so the spices are evenly dispersed and no lumps remain.
Step 3: Add the Wet Ingredients
Crack in the large eggs and pour in the vanilla extract. Whisk again until the mixture is completely smooth and the eggs are fully incorporated. Now, gently stir in the evaporated milk and heavy cream, making the batter ultra-creamy. The filling should pour easily and have a silky sheen.
Step 4: Assemble and Bake
Slowly pour the pumpkin mixture over the caramel layer in your prepared crust, being careful not to disturb that gorgeous swath of caramel at the bottom. Pop the pie into the preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the center is set and a knife inserted near the middle comes out clean. Your kitchen will smell absolutely amazing.
Step 5: Cool and Chill
After baking, transfer the pie to a wire rack and let it cool completely—resist the urge to cut in right away! Once cooled, pop it in the fridge for at least 2 hours. This helps the flavors meld and ensures those stunningly neat slices when you serve Hilly’s Pumpkin Caramel Pie.
Step 6: Top and Serve
Just before serving, crown the pie with swoops of whipped cream and a generous drizzle of caramel sauce. The result is a pie that looks as irresistible as it tastes.
How to Serve Hilly’s Pumpkin Caramel Pie
Garnishes
Take Hilly’s Pumpkin Caramel Pie over the top with a flurry of whipped cream and an extra caramel drizzle. If you’re feeling extra festive, sprinkle on chopped toasted pecans or a light grate of nutmeg to echo the warming spices inside.
Side Dishes
This pie is wonderful on its own, but serving it alongside a cup of hot coffee, chai, or even a lightly sweetened herbal tea turns it into an autumn afternoon ritual. For Thanksgiving or holiday feasts, a scoop of vanilla ice cream on the side never goes amiss.
Creative Ways to Present
For an elegant touch, try slicing Hilly’s Pumpkin Caramel Pie into slim wedges and plating each slice with a caramel swirl on the plate. Miniature versions baked in tartlet pans make charming treats for parties, and you can even layer pie cubes in dessert parfaits with whipped cream and cookie crumbs.
Make Ahead and Storage
Storing Leftovers
To store any leftover Hilly’s Pumpkin Caramel Pie (if you’re lucky enough to have some!), simply cover the pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh and delicious for up to 4 days—perfect for sneaking a slice with your morning coffee.
Freezing
This pie is quite freezer-friendly. Once it’s completely cooled, wrap the pie or individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, and add fresh whipped cream just before enjoying.
Reheating
If you enjoy your Hilly’s Pumpkin Caramel Pie slightly warm, pop a slice in the microwave for about 15–20 seconds, just until gently heated. The filling gets creamy and the caramel turns melty—but remember to add whipped cream after reheating so it stays lofty and cool.
FAQs
Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce brings even more richness and depth to Hilly’s Pumpkin Caramel Pie. Just be sure it’s not too hot when you spread it in the crust or it may soften the graham cracker base.
What kind of pumpkin should I use?
Go for canned pure pumpkin puree, not pumpkin pie mix. The pure pumpkin ensures the flavor is just right and gives you complete control over the sweetness and spices in your filling.
Can I make this pie the night before?
Yes, and it’s actually a great idea! Hilly’s Pumpkin Caramel Pie benefits from sitting overnight in the fridge, allowing all the flavors to develop and making for perfectly clean slices.
Is it possible to make this pie gluten-free?
Certainly—just swap in a gluten-free graham cracker crust (store-bought or homemade). All the other ingredients are naturally gluten-free, so everyone can enjoy a slice.
What’s the best way to cut neat slices?
For gorgeous, bakery-style slices, use a sharp knife dipped in hot water and wiped dry between cuts. This trick keeps the filling tidy and the caramel layer dramatically distinct atop every slice of Hilly’s Pumpkin Caramel Pie.
Final Thoughts
There’s something downright magical about sharing Hilly’s Pumpkin Caramel Pie with family and friends. Whether it’s the shimmer of caramel, the kiss of spice, or just knowing you created such a memorable dessert, this pie is destined to be a hit. Don’t hesitate—give it a whirl this season and see why it’s a classic worth baking again and again.
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Hilly’s Pumpkin Caramel Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
Hilly’s Pumpkin Caramel Pie is a delightful dessert that combines the flavors of pumpkin, warm spices, and rich caramel in a delicious graham cracker crust. This easy-to-make pie is perfect for fall gatherings or Thanksgiving celebrations.
Ingredients
Graham Cracker Crust:
1 9-inch graham cracker crust
Pumpkin Filling:
1/2 cup caramel sauce (plus extra for drizzling), 1 (15-ounce) can pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 2 large eggs, 1 teaspoon vanilla extract, 3/4 cup evaporated milk, 1/4 cup heavy cream, whipped cream for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare crust: Spread 1/2 cup caramel sauce over the bottom of the graham cracker crust and set aside.
- Mix filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. Add in the eggs and vanilla extract, whisk until smooth. Stir in the evaporated milk and heavy cream until fully combined.
- Assemble and bake: Carefully pour the pumpkin mixture over the caramel layer in the crust. Bake for 45 to 50 minutes until set. Cool on a wire rack, then refrigerate for at least 2 hours.
- Serve: Top with whipped cream and a drizzle of caramel sauce before serving.
Notes
- Ensure the pie is completely cool before refrigerating to avoid condensation.
- For extra richness, consider using homemade caramel sauce and adding chopped pecans for crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
