Hilly's Pumpkin Caramel Pie: My Go-To Fall Dessert! (Print Version)

Hilly's Pumpkin Caramel Pie is pure comfort! Learn my personal recipe for this creamy, dreamy fall dessert with a buttery crust and gooey caramel swirl.

# Recipe Info:

Prep Time: 40 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 100 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Buttery Crust

01 - 1 ¼ cups all-purpose flour
02 - ½ teaspoon salt
03 - ½ cup (1 stick) unsalted butter, very cold and cubed
04 - 3-5 tablespoons ice water

→ Pumpkin Caramel Filling

05 - 1 (15-ounce) can pumpkin puree (100% pumpkin)
06 - 2 large eggs
07 - ¾ cup light brown sugar, packed
08 - 1 cup heavy cream
09 - 1 ½ teaspoons pumpkin pie spice
10 - 1 teaspoon vanilla extract
11 - ½ cup store-bought or homemade caramel sauce, plus more for drizzling

→ Finishing Touches

12 - Freshly whipped cream (optional)
13 - Extra caramel drizzle (optional)
14 - Pinch of flaky sea salt (optional)

# Instructions:

01 - First things first, let's get that crust going! In a large bowl, whisk together the flour and a pinch of salt. Now, cut in your super cold butter (I like to use a pastry blender or my fingertips for this) until it resembles coarse crumbs with some pea-sized pieces. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix, hon, a slightly shaggy dough is your friend for a tender crust! Form it into a disc, wrap it up, and pop it in the fridge for at least 30 minutes. This is where I always forget to salt the water, oops!
02 - Once chilled, roll out your dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges and crimp them however you like – make it pretty! Prick the bottom with a fork a few times. Now, here's a crucial step for Hilly's Pumpkin Caramel Pie: blind baking. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove the weights and paper, and bake for another 5-7 minutes until lightly golden. This prevents a soggy bottom, a kitchen disaster I've lived through!
03 - While your crust is doing its thing, let's get creamy! In a large bowl, whisk together the pumpkin puree, light brown sugar, eggs, heavy cream, pumpkin pie spice, and vanilla extract until everything is smooth and beautifully combined. It should smell like autumn, warm and inviting. Make sure there are no lumps; a smooth filling is key for a dreamy Hilly's Pumpkin Caramel Pie. This is where the magic really starts to happen!
04 - Pour about half of your pumpkin filling into the blind-baked pie crust. Now, get your caramel sauce ready. Drizzle about half of the caramel over the filling in a spiral pattern. Then, take a knife or a skewer and gently swirl the caramel into the pumpkin, creating those lovely ribbons. Don't overmix, you want distinct swirls! This step always makes me smile, it's so pretty and promises that gooey surprise in every slice of Hilly's Pumpkin Caramel Pie.
05 - Carefully pour the remaining pumpkin filling over the swirled caramel layer. Drizzle the rest of the caramel over the top and repeat the swirling process. It's okay if it looks a little messy, that's part of its charm! Place the pie on a baking sheet (just in case of any spills, trust me, I've had them) and bake at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center has a slight jiggle. My oven runs hot, so I always keep an eye on it!
06 - Once baked, carefully remove the pie from the oven. This is the hardest part, honestly – waiting! Let it cool completely on a wire rack for at least 2-3 hours. The filling needs to set properly, or you'll have a runny mess, and nobody wants that after all your hard work. For the best results, I usually chill my Hilly's Pumpkin Caramel Pie in the fridge for another 2 hours or even overnight. It looks, smells, and tastes like pure autumn perfection when it's perfectly set.

# Notes:

01 - Don't overmix the pie crust, hon! Just get it together, a little shaggy is totally fine for a tender crust.
02 - This Hilly's Pumpkin Caramel Pie tastes even better the next day, so it's a fantastic make-ahead for dinner parties. Just keep it chilled!
03 - No homemade caramel? Store-bought works in a pinch, I've done it! Just warm it up a little so it swirls easily.
04 - A tiny sprinkle of flaky sea salt on top of your Hilly's Pumpkin Caramel Pie slice? Chef's kiss, trust me on this one.

# Equipment Needed:

01 - 9-inch pie dish
02 - large mixing bowls
03 - whisk
04 - pastry blender (optional)
05 - rolling pin
06 - parchment paper
07 - pie weights or dried beans
08 - baking sheet

# Nutrition (Per Serving):

Calories: 400-500
Total Fat: 25-35g
Total Carbohydrate: 45-55g
Protein: 5-8g

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