There’s something magical about a holiday pie that brings everyone to the table, and Hilly’s Pumpkin Caramel Pie is truly the one you’ll want to keep in your recipe box forever. Imagine silky pumpkin filling blended with ribbons of rich caramel all nestled in a buttery crust, a swirl of whipped cream on top, and that signature caramel drizzle tying every bite together. This recipe blends tradition with an indulgent twist, making it as perfect for a cozy weekend treat as it is for Thanksgiving. Whether you’re an old hand at pie baking or about to make your first ever, Hilly’s Pumpkin Caramel Pie will steal the show—trust me, one slice is never enough.
Ingredients You’ll Need
The beauty of Hilly’s Pumpkin Caramel Pie lies in its simplicity. Each ingredient plays a distinct role—building layers of flavor, creating that creamy texture, or adding a touch of festive spice. Gather these staples, and you’ll have the most irresistible pie in no time.
- Deep-dish pie crust (9-inch, pre-baked): The sturdy base that holds all the luscious filling—store-bought works, but a homemade crust brings serious bakery vibes.
- Sweetened condensed milk (one 14 oz can): Provides sweetness and a dreamy, creamy consistency unlike anything else.
- Caramel sauce (1/2 cup, plus extra for drizzling): Delivers that unforgettable gooey caramel flavor—store-bought is convenient, or go homemade for extra flair.
- Pumpkin puree (one 15 oz can): The star ingredient, offering autumnal richness and the iconic orange hue.
- Large eggs (2): For binding everything together and providing just the right custardy texture.
- Ground cinnamon (1 teaspoon): Lends that warming spice that everyone associates with classic fall desserts.
- Ground ginger (1/2 teaspoon): Adds a subtle kick of heat and complexity.
- Ground nutmeg (1/4 teaspoon): Infuses the filling with a fragrant, nutty essence.
- Ground cloves (1/4 teaspoon): Intensifies the spice mix, giving each slice depth.
- Salt (1/4 teaspoon): Balances all the sweet and spicy notes with just a touch of savoriness.
- Whipped cream (for topping): Essential for that cloud-like contrast over the dense, caramelly filling.
How to Make Hilly’s Pumpkin Caramel Pie
Step 1: Pre-bake Your Pie Crust
Start by prepping your deep-dish crust. If you’re using store-bought, follow package instructions for pre-baking a 9-inch shell—it’s crucial because a crisp, golden base prevents soggy bottoms. Set your crust aside to cool while you make the dreamiest filling.
Step 2: Mix the Caramel Pumpkin Filling
In a large bowl, whisk together the sweetened condensed milk and caramel sauce until perfectly smooth. The mixture should look glossy and buttery. Next, blend in the pumpkin puree, eggs, cinnamon, ginger, nutmeg, cloves, and salt. A good, thorough whisk ensures the filling will be silky and well-spiced all the way through.
Step 3: Assemble Your Pie
Pour your spiced pumpkin caramel filling into the cooled, pre-baked crust. Give the pan a gentle tap on the counter to get rid of any air bubbles and smooth the top with the back of a spoon—it’ll look luscious and inviting even before it hits the oven.
Step 4: Bake Until Set
Slide your pie into a preheated 350°F oven. Bake for 45 to 50 minutes; the center should be set but still have a slight wobble. If you gently insert a knife near the center, it should come out mostly clean. Don’t worry if the edges puff up a bit, that’s a good sign!
Step 5: Cool and Chill
Let your Hilly’s Pumpkin Caramel Pie cool completely on a wire rack. This helps the filling set up and prevents cracks. Once it reaches room temperature, pop it into the fridge for at least 2 hours—overnight if you have the patience. This transforms the filling into that melt-in-your-mouth texture everyone raves about.
Step 6: Top and Serve
Just before serving, slather the top with billowy whipped cream and a generous drizzle of caramel sauce for extra pizzazz. The contrast of cool topping with cozy, caramel-infused pumpkin is absolutely irresistible.
How to Serve Hilly’s Pumpkin Caramel Pie
Garnishes
A finishing touch makes all the difference. Try topping each slice with a swoosh of whipped cream, a little sprinkle of cinnamon or nutmeg, and that trademark caramel drizzle. For a bit of crunch, candied pecans or a pinch of sea salt add both flair and flavor. These little extras elevate Hilly’s Pumpkin Caramel Pie from homemade to showstopping status.
Side Dishes
This pie pairs beautifully with simple sides that play up its cozy, autumnal vibe. Think fresh fruit salad, spiced apples, or a hot mug of chai or coffee. If you want to really impress, pair it with a scoop of cinnamon or butter pecan ice cream for a fall dessert feast.
Creative Ways to Present
Try serving Hilly’s Pumpkin Caramel Pie in petite squares or mini mason jars for parties—adorable and practical! You can also make individual tartlets with the same filling, or turn leftover slices into a decadent parfait layered with whipped cream and caramel sauce. Presentation is half the fun, especially with a pie this showy.
Make Ahead and Storage
Storing Leftovers
Got extra pie (lucky you)? Wrap leftover slices tightly in plastic wrap or place them in an airtight container. Stashed in the refrigerator, Hilly’s Pumpkin Caramel Pie keeps fresh and delicious for up to four days, so you can sneak a slice whenever the craving calls.
Freezing
Want to save your pie for a rainy day? Once cooled fully, wrap the pie (or individual slices) in several layers of plastic wrap and a layer of foil. Pop it in the freezer for up to two months. Thaw overnight in the fridge before serving. Pro tip: leave caramel and whipped cream off until you’re ready to eat for best results.
Reheating
If you like your pie a bit warm, gently reheat slices in the microwave on low power for 20–30 seconds. Alternatively, warm in a 300°F oven for 10 minutes—just until heated through. Add whipped cream and fresh caramel just before serving for that signature finish.
FAQs
Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade caramel sauce gives Hilly’s Pumpkin Caramel Pie an extra layer of richness and that unmistakable homemade taste. Just make sure it’s completely cool before mixing it into the filling to keep everything velvety smooth.
Is it possible to make this pie gluten-free?
Yes, simply swap the regular pie crust for your favorite gluten-free version—homemade or store-bought. The filling is naturally gluten-free, so the rest of the recipe stays the same. Everyone gets a piece of the pie, no matter their dietary needs!
How do I know when the pie is fully baked?
You’ll know Hilly’s Pumpkin Caramel Pie is done when the edges are set and the center still has the tiniest jiggle. A knife inserted about an inch from the center should come out nearly clean. Watch closely toward the end of baking; overbaking can make it less creamy.
Can I make this pie in advance for a party?
Definitely! This pie actually gets better as it chills, so making it the day before an event is ideal. Just hold off on the whipped cream and last-minute caramel drizzle until right before serving—presentation is everything.
What kind of pumpkin should I use?
Canned pumpkin puree is the best option for consistency and texture here; avoid canned pumpkin pie filling, which already has sugar and spices added. If you love making things from scratch, you can roast and puree your own pumpkin for a rustic touch.
Final Thoughts
If you’re ready to fall in love with a new dessert, give Hilly’s Pumpkin Caramel Pie a spot in your recipe repertoire. It’s sweet, spiced, and wonderfully comforting—exactly what every cozy gathering needs. Don’t be surprised if this pie becomes a beloved tradition at your table year after year!
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Hilly’s Pumpkin Caramel Pie Recipe
- Total Time: 3 hours 5 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of Hilly’s Pumpkin Caramel Pie. This decadent dessert combines the warm flavors of pumpkin with a luscious caramel swirl, all nestled in a buttery pie crust. Perfect for the holiday season or any time you crave a sweet treat!
Ingredients
Pie:
- 1 (9-inch) deep-dish pie crust (pre-baked)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Whipped cream (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Mix the filling: In a large bowl, whisk together sweetened condensed milk and caramel sauce until smooth. Add pumpkin puree, eggs, spices, and salt; whisk until combined.
- Bake: Pour filling into pre-baked crust. Bake for 45–50 minutes until set. Cool on a wire rack, then refrigerate for 2 hours.
- Serve: Top with whipped cream and caramel sauce before serving.
Notes
- Use store-bought or homemade caramel sauce.
- For a salty-sweet twist, add a pinch of sea salt to the caramel.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
