Hillys Pumpkin Caramel Pie: A Cozy Classic (Print Version)

Make Hillys Pumpkin Caramel Pie, a warm, authentic fall dessert. This creamy, spiced pie with a luscious caramel swirl is pure comfort. So easy!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust Essentials

01 - 1 ¼ cups all-purpose flour
02 - ½ tsp salt
03 - ½ cup (1 stick) unsalted butter, ice-cold and cubed
04 - 3-5 tbsp ice water

→ Pumpkin Filling Stars

05 - 1 (15-ounce) can pumpkin puree (not pie filling)
06 - 2 large eggs
07 - ½ cup packed light brown sugar
08 - ¼ cup granulated sugar
09 - ½ cup heavy cream
10 - ¼ cup milk (whole or 2%)

→ Warm Spices & Flavor Boosters

11 - 2 tsp pumpkin pie spice
12 - 1 tsp ground cinnamon
13 - ½ tsp vanilla extract
14 - ¼ tsp salt

→ Caramel Drizzle Magic

15 - ½-¾ cup store-bought caramel sauce, plus more for serving

# Instructions:

01 - First things first, let's get that pie crust ready. In a large bowl, whisk together your flour and a tiny pinch of salt. Now, cut in that ice-cold butter. I usually use a pastry blender, but your fingertips work too – just be quick so the butter doesn't melt! You want pea-sized crumbs, honestly, maybe a bit bigger. Then, gradually add ice water, one tablespoon at a time, mixing until it just comes together. Don't overmix, or your crust will be tough, and nobody wants that! Form it into a disc, wrap it up, and pop it in the fridge for at least 30 minutes. This is where I always forget to salt the water, oops!
02 - Once your dough is nicely chilled, lightly flour your work surface and rolling pin. Roll out the dough into a 12-inch circle. This is where my kitchen gets a little messy, usually with flour everywhere! Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about an inch of overhang, then crimp or flute the edges however you like. I always find a fork works perfectly for a rustic look. Prick the bottom of the crust all over with a fork – this helps prevent bubbles. Pop it back in the fridge while you make the filling. A cold crust is a happy crust, trust me.
03 - Preheat your oven to 425°F (220°C). In a big bowl, whisk together the pumpkin puree, both sugars, pumpkin pie spice, cinnamon, and a pinch of salt until it’s all beautifully combined. Now, crack in your eggs, one at a time, whisking well after each addition. Finally, stir in the heavy cream, milk, and vanilla extract until the mixture is smooth and smells absolutely incredible. This is the part where I always taste a tiny bit, just to make sure the spices are perfect. It should be a lovely, creamy orange color.
04 - Pour your pumpkin filling into the chilled pie crust. Now for the fun part: the caramel! Drizzle about half a cup of your store-bought caramel sauce over the top of the filling in a spiral pattern. Grab a butter knife or a skewer and gently swirl the caramel into the pumpkin mixture. Don't overdo it, or it'll just disappear into the filling, and we want those distinct caramel ribbons! I learned this the hard way on my first try; it looked like a muddy mess.
05 - Carefully place your pie on a baking sheet (just in case of any spills, because, you know, kitchen chaos!). Bake for 15 minutes at 425°F (220°C). After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes, or until the edges are set and the center is just slightly jiggly. If the crust starts browning too quickly, you can loosely tent it with foil. I once forgot the baking sheet, and had a small caramel spill to clean up!
06 - Once your Hillys Pumpkin Caramel Pie is baked to perfection, carefully remove it from the oven. It should look golden and smell absolutely divine. Let it cool completely on a wire rack for at least 2-3 hours, or even better, chill it in the fridge for a few hours before slicing. This is the hardest part, honestly, waiting for it to cool! But it's crucial for clean slices. You can drizzle with a little extra caramel sauce before serving, or add a dollop of whipped cream. It's just beautiful.

# Notes:

01 - Don't skip chilling your pie crust dough; it makes all the difference for a flaky base.
02 - Leftover pie slices keep beautifully in the fridge for up to 4 days, covered tightly.
03 - No heavy cream? Milk works in a pinch, but the pie won't be quite as rich – I tried it once, it was okay!
04 - A dollop of fresh whipped cream and a sprinkle of cinnamon really elevate this pie.

# Tools You'll Need:

01 - 9-inch pie plate
02 - large mixing bowls
03 - whisk
04 - pastry blender (optional)
05 - rolling pin
06 - wire rack

# Nutrition Facts (Per Serving):

Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 5-7g

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