Hilly’s Pumpkin Caramel Pie Recipe
Indulge in the rich flavors of fall with Hilly’s Pumpkin Caramel Pie. This luscious dessert combines the warmth of pumpkin with a hint of caramel sweetness, all nestled in a buttery graham cracker crust. Perfect for Thanksgiving or any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Pie Crust:
- 1 (9-inch) graham cracker pie crust
Pumpkin Filling:
- 1/2 cup caramel sauce (plus more for drizzling)
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 (12 oz) can evaporated milk
Topping:
- Whipped cream for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare crust: Spread 1/2 cup of caramel sauce over the graham cracker crust and freeze.
- Mix filling: Combine pumpkin, sugars, spices, salt, and eggs. Add evaporated milk.
- Fill crust: Pour pumpkin mixture into chilled crust.
- Bake: Bake for 50–55 minutes until set.
- Cool and chill: Cool pie, then chill for at least 2 hours.
- Serve: Top with whipped cream and caramel drizzle.
Notes
- Enhance with a sprinkle of sea salt over the caramel drizzle.
- Pie can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
