Milk Bar's Hilly's Pumpkin Caramel Pie
A decadent pumpkin pie with a rich caramel bottom. This recipe delivers a delightful blend of sweet and spiced flavors, perfect for autumn gatherings.
Equipment
- Medium saucepan
- 9-inch pie plate
- Whisk
- Large bowl
- Wire Rack
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)
Instructions
Make the Caramel
- In a medium saucepan over medium heat, combine butter, sugar, and corn syrup. Do not stir.
- Cook, swirling occasionally, until the sugar is melted and deep amber (10-15 minutes). Be careful not to burn.
- Carefully whisk in heavy cream (it will bubble). Whisk until smooth.
- Stir in salt. Pour caramel into the baked pie crust and spread evenly. Let cool completely.
Make the Pumpkin Custard
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, cinnamon, ginger, cloves, nutmeg, sugar, and vanilla until smooth.
- Pour pumpkin custard over the cooled caramel in the pie crust.
Bake and Cool
- 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.
- Let 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 for added texture and flavor.