Milk Bar Hilly's Pumpkin Caramel (Print-Friendly Version)
Bring the taste of fall to your kitchen with a luscious layered pumpkin caramel pie, perfect for Thanksgiving or chilly autumn gatherings. Packed with pumpkin, spice, and creamy caramel for a festive dessert one to keep handy.
# Ingredients You’ll Need:
→ Pie Filling
01 -
2 cans (15 ounces each) pumpkin puree
02 -
1 1/4 cups heavy cream
03 -
1/3 cup corn syrup
04 -
5 tablespoons unsalted butter
05 -
3 teaspoons pumpkin pie spice
06 -
1/2 teaspoon salt
07 -
1 cup white sugar
08 -
2 teaspoons vanilla extract
→ Caramel Layer
09 -
1/3 cup heavy cream
10 -
6 tablespoons unsalted butter
11 -
1/4 cup water
12 -
2 tablespoons corn syrup
13 -
1 teaspoon salt, or up to 2 teaspoons to taste
14 -
1/2 cup white sugar
→ Pie Crust
15 -
1 1/2 cups all-purpose flour
16 -
12 tablespoons unsalted butter, cold
17 -
1/2 cup fine ground cornmeal
18 -
1 tablespoon white sugar, heaping
19 -
1/2 teaspoon salt
20 -
1/4 to 1/3 cup ice cold water
21 -
1 tablespoon apple cider vinegar
→ Streusel Topping
22 -
1/2 cup all-purpose flour
23 -
1/3 cup light brown sugar
24 -
1/3 cup rolled oats
25 -
6 tablespoons unsalted butter
26 -
1 teaspoon ground cinnamon
27 -
1/2 teaspoon ground cardamom
28 -
Pinch of salt
→ Whipped Cream
29 -
2 cups heavy cream
30 -
3 tablespoons powdered sugar
# How to Make It:
01 -
Combine 1 1/2 cups flour, 1/2 cup cornmeal, 1 tablespoon sugar, and 1/2 teaspoon salt. Cut in 12 tablespoons cold unsalted butter until mixture resembles coarse crumbs. Stir in 1 tablespoon apple cider vinegar and gradually add 1/4 to 1/3 cup ice cold water until dough forms. Gather into a disk, wrap, and chill 30 minutes.
02 -
Roll out chilled dough to fit a 9-inch pie pan. Press into pan, trim and crimp edges. Chill 10 minutes. Preheat oven to 375°F. Prick with a fork, line with parchment, add pie weights, and blind bake 15 minutes. Remove weights and bake 7 minutes more until barely golden.
03 -
In a saucepan, combine 1/2 cup sugar, 1/4 cup water, and 2 tablespoons corn syrup. Stir and cook over medium heat until light golden. Whisk in 6 tablespoons butter and 1/3 cup heavy cream, then add 1 teaspoon salt or more to taste. Cool slightly then spread over baked pie crust.
04 -
In a bowl, whisk together 2 cans pumpkin puree, 1 1/4 cups heavy cream, 1/3 cup corn syrup, 5 tablespoons melted unsalted butter, 3 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 cup sugar, and 2 teaspoons vanilla extract until well blended.
05 -
Pour pumpkin mixture over caramel layer in the pie shell. Smooth top evenly with a spatula.
06 -
In a bowl, mix 1/2 cup flour, 1/3 cup brown sugar, 1/3 cup oats, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and a pinch of salt. Cut in 6 tablespoons cold unsalted butter until crumbly.
07 -
Sprinkle streusel evenly over pumpkin filling. Bake the pie at 350°F for 40–45 minutes, until center barely jiggles. Cool at room temperature.
08 -
Beat 2 cups heavy cream with 3 tablespoons powdered sugar until medium peaks form. Pile over cooled pie to serve.
# Extra Suggestions:
01 -
Ensure all components are fully cooled before assembling to prevent sogginess and preserve texture.
02 -
For best results, refrigerate baked pie several hours before slicing for clean cuts.