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Milk Bar Hilly’s Pumpkin Caramel Pie

Milk Bar's Hilly's Pumpkin Caramel Pie

A decadent pumpkin pie with a rich caramel base. This recipe delivers the perfect balance of sweet and spiced pumpkin flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Caramel Ingredients
  • 2 sticks Unsalted Butter cut into cubes
  • 1.5 cups Granulated Sugar
  • 0.5 cup Light Corn Syrup
  • 0.5 cup Heavy Cream
  • 0.25 teaspoon Sea Salt
Pumpkin Custard Ingredients
  • 1 15 ounce can Pumpkin Puree
  • 1 12 ounce can Evaporated Milk
  • 2 Large Eggs
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Ginger
  • 0.25 teaspoon Ground Cloves
  • 0.5 teaspoon Ground Nutmeg
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
Crust Ingredients
  • 1 9-inch Pie Crust Baked (store-bought or homemade)

Equipment

  • Medium saucepan
  • 9-inch pie plate
  • Whisk
  • Large bowl
  • Mixing spoons

Method
 

Make the Caramel
  1. In a medium saucepan over medium heat, combine butter, sugar, and corn syrup. Do not stir.
  2. Cook, swirling the pan occasionally, until the sugar is melted and deep amber (10-15 minutes).
  3. Carefully whisk in heavy cream (it will bubble). Whisk until smooth.
  4. Stir in salt. Pour caramel into the baked pie crust and spread evenly. Let cool completely.
Make the Pumpkin Custard
  1. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, cinnamon, ginger, cloves, nutmeg, sugar, and vanilla until smooth.
  2. Pour pumpkin custard over the cooled caramel in the pie crust.
Bake and Cool
  1. Bake at 350°F (175°C) for 50-60 minutes, or until the custard is set around the edges and slightly jiggly in the center.
  2. Let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a richer caramel, use dark brown sugar instead of granulated. You can also add a pinch of cardamom to the pumpkin custard for an extra warm spice note. Make sure to let the pie cool completely before refrigerating to prevent a soggy crust.