Hilly's Pumpkin Caramel Pie: A Cozy Fall Dream (Print Version)

Hillys Pumpkin Caramel Pie: a cozy family secret! Rich pumpkin and gooey caramel create the ultimate fall dessert. Simple to make, loved by all.

# 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 & Base

01 - Pre-made Pie Crust (9-inch)
02 - Canned Pumpkin Puree (15 oz)

→ Pumpkin Filling Goodness

03 - Large Eggs (2)
04 - Heavy Cream (1 cup)
05 - Light Brown Sugar (1/2 cup, packed)
06 - Granulated Sugar (1/4 cup)
07 - Pumpkin Pie Spice (2 tsp)
08 - Salt (1/4 tsp)

→ Caramel Drizzle Dream

09 - Unsalted Butter (1/2 cup, 1 stick)
10 - Dark Brown Sugar (1/2 cup, packed)
11 - Heavy Cream (1/4 cup)
12 - Vanilla Extract (1 tsp)

→ Finishing Touches

13 - Sea Salt Flakes (for garnish)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). While it's warming up, take your pre-made pie crust and gently press it into a 9-inch pie plate. I usually crimp the edges a little, just to make it look fancy, even if it's store-bought! Honestly, this is where I sometimes get a little too enthusiastic and tear the crust, so go easy. No need to blind bake for this Hilly's Pumpkin Caramel Pie, which is a huge time saver, thank goodness.
02 - In a large mixing bowl, combine the canned pumpkin puree, eggs, heavy cream, light brown sugar, granulated sugar, pumpkin pie spice, and salt. Whisk everything together until it's super smooth and creamy. You want to see that beautiful, vibrant orange color and smell those warm spices starting to awaken. Don't overmix, though; just until it's combined. I once whisked too vigorously, and the pie ended up with tiny air bubbles, which wasn't the end of the world, but it wasn't as silky as it should be. This is the heart of our Hilly's Pumpkin Caramel Pie!
03 - Carefully pour your pumpkin filling into the prepared pie crust. Place the pie onto a baking sheet (this catches any spills, trust me, I've learned the hard way!) and pop it into your preheated oven. Bake for 50-60 minutes, or until the center is mostly set with just a slight jiggle. The edges will look firm, and a knife inserted about an inch from the crust should come out clean. My kitchen smells heavenly at this stage, a mix of sweet pumpkin and warm spices. This is where the magic happens for Hilly's Pumpkin Caramel Pie!
04 - While the pie is cooling (or even during the last 15 minutes of baking), let's make that luscious caramel. In a medium saucepan, melt the unsalted butter over medium heat. Stir in the dark brown sugar and heavy cream. Bring it to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, stirring constantly, until it thickens slightly. This step requires your full attention, hon! I've had many close calls with burnt caramel, so keep an eye on it. Once it's off the heat, stir in the vanilla extract. It should be thick enough to coat the back of a spoon, a beautiful golden-brown color.
05 - Once the pumpkin pie is out of the oven, let it cool completely on a wire rack. This is crucial! If you try to drizzle warm caramel on a warm pie, it'll just melt into a soggy mess. I'm impatient, so I've definitely tried this, and oops, it wasn't pretty. Once the pie is cool, spoon or drizzle that amazing caramel sauce all over the top. You can go for a neat swirl or a rustic pour, whatever feels right! This is where Hilly's Pumpkin Caramel Pie gets its signature look.
06 - For the best results, pop the Hilly's Pumpkin Caramel Pie into the fridge for at least 4 hours, or even better, overnight. This allows the pie to fully set and the flavors to meld beautifully. Just before serving, sprinkle those lovely sea salt flakes over the caramel. A dollop of whipped cream is also a must, in my humble opinion! This pie should look inviting, smell like fall, and taste like pure bliss. It's truly a labor of love, but oh-so-worth it.

# Notes:

01 - Always add a pinch of sea salt to your caramel sauce; it really makes the flavors pop!
02 - Store any leftover pie covered in the fridge for 3-4 days; the flavors deepen beautifully.
03 - Sweet potato puree works as a 1:1 substitute for pumpkin if you're in a pinch.
04 - A dollop of freshly whipped cream is non-negotiable for serving this pie, trust me!

# Tools You'll Need:

01 - 9-inch pie plate
02 - mixing bowls
03 - whisk
04 - saucepan
05 - measuring cups/spoons

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 50g
Protein: 8g

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