Why Make This Recipe
Milk Bar Hilly’s Pumpkin Caramel Pie is a delightful dessert that brings the warmth of fall right to your table. It combines the classic flavors of pumpkin pie with the rich goodness of caramel, making it a perfect treat for any occasion. Whether you are hosting a holiday gathering or just want a sweet bite, this pie is sure to impress your friends and family. It’s easy to make and even easier to enjoy!
How to Make Milk Bar Hilly’s Pumpkin Caramel Pie
Ingredients
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup caramel sauce
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, sugar, heavy cream, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the pre-made pie crust.
- Bake for 45-50 minutes or until the filling is set.
- Remove the pie from the oven and let it cool slightly.
- Drizzle caramel sauce over the top of the pie before serving.
How to Serve Milk Bar Hilly’s Pumpkin Caramel Pie
Serve the pie warm or at room temperature. You can add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat. The drizzled caramel on top adds a beautiful finish, making it look as good as it tastes!
How to Store Milk Bar Hilly’s Pumpkin Caramel Pie
Once cooled, cover the pie with plastic wrap or store it in an airtight container. It can sit in the refrigerator for about 3-4 days. If you want to keep it longer, consider freezing it. Just make sure to wrap it tightly to avoid freezer burn.
Tips to Make Milk Bar Hilly’s Pumpkin Caramel Pie
- Make sure your pie crust is fully baked before adding the pumpkin filling for the best texture.
- If you prefer a spicier flavor, feel free to adjust the spices to your liking.
- Using homemade caramel sauce can elevate this pie even more, if you have the time to whip some up!
Variation
Try adding chopped pecans or walnuts to the filling for some added crunch. You can also replace the caramel sauce with a chocolate drizzle for a different flavor twist.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use cooked and pureed fresh pumpkin, but make sure it’s smooth and well-drained.
What can I do if my pie crust is too thick?
You can gently roll it out on a floured surface before placing it in the pie dish to ensure it is not too thick.
Can I make this pie in advance?
Absolutely! You can make it a day or two ahead of time and store it in the fridge. Just add the caramel sauce right before serving for the best taste.
Milk Bar Hilly’s Pumpkin Caramel Pie
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert that combines classic pumpkin pie flavors with rich caramel, perfect for fall gatherings.
Ingredients
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, sugar, heavy cream, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the pre-made pie crust.
- Bake for 45-50 minutes or until the filling is set.
- Remove the pie from the oven and let it cool slightly.
- Drizzle caramel sauce over the top of the pie before serving.
Notes
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream. Store in the refrigerator for 3-4 days.