Description
Enjoy a decadent Milk Bar Hilly’s Pumpkin Caramel Pie, combining a tender blind-baked pie crust with a smooth spiced pumpkin filling and a luscious homemade caramel drizzle. Perfect for autumn or holiday celebrations, this pie offers a beautiful balance of warm spices and rich caramel flavors.
Ingredients
Scale
Pie Crust
- 1 each Pie Crust (Store-bought or homemade)
Pumpkin Filling
- 1 can Canned Pumpkin Puree (100% pumpkin puree)
- 3/4 cup Brown Sugar (Dark brown sugar recommended)
- 1 teaspoon Cinnamon (Freshly ground)
- 1/4 teaspoon Nutmeg (Freshly grated)
- 1/4 teaspoon Sea Salt (To balance sweetness)
Caramel Sauce
- 1 cup Granulated Sugar (For melting)
- 1/2 cup Heavy Cream (Room temperature)
- 4 tablespoons Unsalted Butter (High-quality)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking of the pie crust and filling.
- Prepare Pie Crust: Roll out your pie crust and carefully fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges to create a neat edge.
- Blind Bake Crust: Line the pie crust with parchment paper and pie weights or dried beans. Blind bake the crust for about 15 minutes until it becomes lightly golden. Remove the weights and parchment paper after baking.
- Mix Pumpkin Filling: In a mixing bowl, combine canned pumpkin puree, brown sugar, freshly ground cinnamon, freshly grated nutmeg, and sea salt. Whisk together until the mixture is smooth and well incorporated.
- Make Caramel Sauce: In a medium saucepan over medium heat, carefully melt the granulated sugar, stirring frequently until it transforms into a rich amber caramel. Once the sugar is melted and caramelized, whisk in room temperature heavy cream and unsalted butter until smooth and glossy.
- Assemble Pie: Pour the pumpkin filling evenly into the pre-baked pie crust. Drizzle the prepared caramel sauce over the filling. Using a knife, gently swirl the caramel into the pumpkin filling to create a marbled effect.
- Bake Pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes. The pie should be set but still slightly jiggly in the center when done.
- Cool and Serve: Allow the pie to cool completely at room temperature to let the filling firm up. Serve slices topped with whipped cream or additional caramel sauce for an indulgent treat.
Notes
- Use high-quality unsalted butter for the best caramel sauce flavor.
- Room temperature heavy cream prevents the caramel from seizing when added.
- Blind baking the crust helps avoid a soggy bottom once the filling is added.
- Do not overbake the pie to maintain a creamy texture in the filling.
- For a pumpkin puree substitute, avoid pumpkin pie filling as it contains added spices and sugars.
