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Milk Bar Hilly’s Pumpkin Caramel Pie

Milk Bar's Hilly's Pumpkin Caramel Pie

This decadent pumpkin pie features a rich caramel base and a creamy pumpkin custard filling. A perfect fall dessert!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 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 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.25 teaspoon Ground cloves
  • 0.5 teaspoon Ground nutmeg
  • 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
  • Wire Rack

Method
 

Make the Caramel
  1. In a medium saucepan over medium heat, combine butter, sugar, and corn syrup. Do not stir.
  2. Cook, swirling occasionally, until the sugar melts and the mixture is deep amber (10-15 minutes). Watch carefully to prevent burning.
  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. Cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a richer caramel flavor, use dark brown sugar instead of granulated sugar. You can also add a sprinkle of chopped pecans or walnuts to the top of the pie before baking.