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Pumpkin Caramel Pie Recipe

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Milk Bar Hilly’s Pumpkin Caramel Pie is a seasonal dessertthat stands out for its indulgent blend of flavors. The pie combines creamypumpkin, spiced just right, with a layer of luscious caramel. It's a moderntake on the traditional pumpkin pie, offering a comforting and unique flavorexperience.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 3 tbsp sugar
  • 5 tbsp melted butter
For the Pumpkin Filling:
  • 2 cups canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup heavy cream
For the Caramel Sauce:
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • Pinch of salt

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Rubber spatula
  • Saucepan
  • Oven
  • Parchment Paper
  • Cooling Rack

Method
 

Prepare the crust:
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
  3. Press the mixture into the bottom of your pie dish, making sure it’s even and compact.
  4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
Make the caramel:
  1. In a saucepan over medium heat, melt the granulated sugar. Stir constantly until it turns a golden-brown color.
  2. Add the butter to the caramel, stirring until it’s fully incorporated.
  3. Slowly add the heavy cream while stirring (it will bubble up). Continue to cook for 3-4 more minutes until the sauce thickens slightly.
  4. Remove from heat and add a pinch of salt. Let the caramel cool to room temperature.
Prepare the filling:
  1. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt.
  2. Add the eggs, one at a time, whisking well after each addition.
  3. Pour in the heavy cream and whisk until smooth and fully combined.
Assemble the pie:
  1. Once the crust has cooled, pour a layer of the caramel sauce into the bottom of the crust. You may not need all of the sauce – leave some for drizzling on top after baking.
  2. Pour the pumpkin filling into the pie crust, smoothing it out with a spatula.
Bake the pie:
  1. Place the pie in the oven and bake at 350°F (175°C) for 55-60 minutes, or until the center is set and a knife inserted into the filling comes out clean.
  2. Let the pie cool completely on a cooling rack before serving.
Serve:
  1. Once your pie is fully cooled, drizzle it with the remaining caramel sauce. Slice and enjoy!

Notes

I made this Milk Bar Hilly’s Pumpkin Caramel Pie and let me tell you—it's an absolute hit every time! The caramel adds the perfect sweetness, and the pumpkin filling is so rich and comforting. Perfect for a fall family gathering or a holiday dessert.