Irresistible Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Imagine walking into a warm kitchen filled with the intoxicating aroma of spiced pumpkin and sweet caramel, creating an atmosphere that feels like a cozy hug. This is what you experience when you take your first whiff of Milk Bar Hilly’s Pumpkin Caramel Pie, a dessert that captures the essence of autumn in every delicious bite. With a flaky crust that crumbles just right and a filling that dances between creamy and gooey, this pie is an ode to fall festivities.

Now, let’s talk about the emotional connection this pie brings. Picture this: family gathered around the table, laughter filling the air, and someone bravely taking the first slice while everyone holds their breath in anticipation. The moment they taste it, smiles erupt like fireworks—yes, it’s that good! Perfect for Thanksgiving or any gathering during those chilly months when you need something to warm your soul, this pie is bound to become a cherished recipe in your home.

There was that one Thanksgiving when my cousin took one bite and declared it “the best thing since sliced bread”—and let me tell you, he does not give out compliments easily.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pie Crust: A flaky crust is essential; store-bought works fine but homemade adds a personal touch.

• Canned Pumpkin Puree: Go for 100% pumpkin puree—not pumpkin pie filling—to control the sweetness.

• Brown Sugar: Light or dark brown sugar adds depth and moisture; I prefer dark for richer flavor.

• Cinnamon: Freshly ground cinnamon offers a more robust flavor compared to pre-ground varieties.

• Nutmeg: A pinch of nutmeg brightens up the pumpkin flavor; fresh is best if you can find it.

For the Caramel:

• Granulated Sugar: This will be your base for creating that luscious caramel; don’t rush it!

• Heavy Cream: Make sure it’s at room temperature so it blends well into the hot caramel.

• Butter: Unsalted butter gives you control over the saltiness; always use high-quality butter for better taste.

• Salt: A sprinkle of sea salt enhances all flavors beautifully in both pumpkin filling and caramel sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Milk Bar Hilly’s Pumpkin Caramel Pie

Preheat your oven: First things first, preheat your oven to 375°F (190°C). Make sure it’s nice and hot before baking—it helps create that perfect golden crust.

Prepare the pie crust: Roll out your chilled pie crust on a floured surface until it’s about 1/8-inch thick. Gently transfer it into a 9-inch pie dish. Trim any excess dough hanging over the edges with kitchen scissors.

Blind bake the crust: Prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes until lightly golden, then remove weights and parchment.

Make the pumpkin filling: In a mixing bowl, combine canned pumpkin puree, brown sugar, cinnamon, nutmeg, and salt. Whisk until smooth—this mixture should smell like autumn itself!

Prepare caramel sauce: In a saucepan over medium heat, melt granulated sugar without stirring until it turns amber-colored. Remove from heat; slowly whisk in heavy cream followed by butter until fully incorporated.

Assemble everything: Pour the seasoned pumpkin filling into your baked pie crust evenly. Drizzle some warm caramel sauce over top before gently swirling it in using a knife for decorative flair.

Bake again: Return your pie to the oven and bake for another 30-35 minutes until set but still slightly jiggly in the center. Let cool completely before slicing—you don’t want molten lava pudding!

Serve and enjoy: Serve each slice with dollops of whipped cream or extra caramel drizzled on top. Prepare yourself for those oohs and ahhs as everyone digs in!

This delightful journey through making Milk Bar Hilly’s Pumpkin Caramel Pie is bound to leave you feeling accomplished—and maybe just slightly addicted!

Perfecting the Cooking Process

Start by roasting your pumpkin until tender, then blend it into a smooth puree. While the crust bakes, prepare your caramel sauce to infuse the pie with delightful sweetness.

Add Your Touch

Feel free to swap out spices based on your preference; try adding nutmeg or ginger for a kick. You can also experiment with the crust, perhaps using graham crackers instead of traditional pie dough.

Storing & Reheating

Store leftover pie in the refrigerator for up to four days. If reheating, warm individual slices in the microwave for about 20 seconds to preserve texture and flavor.

I still remember the first time I made Hilly’s Pumpkin Caramel Pie for Thanksgiving; my family devoured it in minutes and begged for seconds! Their raves made me feel like a baking superstar.

FAQ

Can I use canned pumpkin for Hilly’s Pumpkin Caramel Pie?

Yes, but freshly roasted pumpkin gives a richer flavor and smoother texture.

What can I substitute for heavy cream in caramel sauce?

Try using coconut cream or half-and-half for a lighter alternative.

How do I prevent my crust from getting soggy?

Pre-baking the crust helps maintain its crispness against moist fillings like pumpkin.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Milk Bar Hilly’s Pumpkin Caramel Pie

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Milk Bar Hilly’s Pumpkin Caramel Pie is the ultimate autumn dessert that envelops your senses with warm spices and rich caramel. This delightful pie features a flaky crust filled with velvety pumpkin puree and a luscious caramel swirl, perfect for family gatherings or cozy nights at home. With each bite, you’ll experience the comforting flavors of fall, making it a must-have for your holiday table.

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Ingredients

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• 1 pie crust (store-bought or homemade)
• 1 cup canned pumpkin puree
• 3/4 cup brown sugar (dark preferred)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar (for caramel)
• 1/2 cup heavy cream (room temperature)
• 4 tbsp unsalted butter
• 1/4 tsp sea salt (for enhancing flavor)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust on a floured surface and fit it into a 9-inch pie dish. Trim edges.
3. Blind bake the crust for 15 minutes using parchment paper and weights; remove weights and parchment.
4. In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and salt until smooth.
5. For caramel, melt granulated sugar in a saucepan over medium heat until amber; whisk in heavy cream and butter until smooth.
6. Pour pumpkin filling into the crust, drizzle caramel on top, then swirl gently.
7. Bake an additional 30-35 minutes until set but slightly jiggly in the center.
8. Cool completely before slicing; serve with whipped cream or extra caramel.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 320
• Sugar: 25g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg