Autumn leaves are falling, the air is crisp, and the aroma of pumpkin spice fills the air – it’s the perfect time for a warm, comforting dessert. And what better dessert than Hilly's Pumpkin Caramel Pie? This recipe combines the classic flavors of pumpkin pie with the irresistible sweetness of homemade caramel, creating a truly decadent treat that’s surprisingly easy to make. Forget those store-bought pies; this homemade version is a guaranteed crowd-pleaser, perfect for Thanksgiving, family gatherings, or a cozy night in. Get ready to experience the ultimate fall flavor fusion!
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Crust:
- 1 (9-inch) pre-made pie crust (or your favorite homemade recipe!)
Instructions:
Making the Caramel:
- Prepare the caramel: In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Let the sugar melt and turn a deep amber color. This takes patience; avoid rushing the process.
- Slowly incorporate cream: Carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth. Remove from heat.
- Add butter and flavorings: Stir in the butter, vanilla extract, and salt until the butter is melted and the mixture is smooth. Set aside to cool slightly.
Making the Pumpkin Filling:
- Preheat oven to 350°F (175°C).
- Whisk together ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until smooth and well combined.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
Assembling and Baking the Pie:
- Add caramel: Carefully pour the cooled caramel sauce over the pumpkin filling. You can swirl it gently for a marbled effect.
- Bake: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy pie. Refrigerate for at least 2 hours for optimal flavor and texture.
Tips for the Best Pumpkin Caramel Pie:
- Don't rush the caramel: Making caramel takes time and patience. Low and slow is key to preventing burning and achieving that perfect amber color.
- Use fresh spices: Freshly ground spices will give your pie a much more vibrant and intense flavor.
- Cool completely: This step is crucial for a firm, sliceable pie. Resist the urge to dig in before it's fully cooled!
- Blind baking (optional): For a crispier crust, blind bake your pie crust before adding the filling. This involves lining the crust with parchment paper and pie weights, then baking for 15 minutes before removing the weights and paper.
Variations:
- Spice it up: Add a pinch of cayenne pepper to the pumpkin filling for a subtle kick.
- Add nuts: Chopped pecans or walnuts would be a delicious addition to the filling.
- Chocolate drizzle: Top the cooled pie with a dark chocolate drizzle for an extra layer of indulgence.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 100-120mg
- Carbohydrates: 50-60g
- Sugar: 35-45g
- Protein: 5-7g
This recipe is perfect for anyone looking for easy recipes, healthy meals (relatively speaking!), or quick dinner ideas (though it's a dessert!). It's a delicious dish that showcases the best of homemade cooking, and with its irresistible combination of pumpkin and caramel, it’s sure to become one of your favorite fall recipes. Enjoy!