I still catch myself inhaling that rich buttery smell whenever I slice into this Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. After three full trials (note: I double‐baked the crust in my second run and ended up with a crackly edge!), I’ve honed each layer—crisp graham base, glossy amber caramel, silken pumpkin custard. You’ll hear a soft bubbling as it bakes, then a satisfying crackle as it cools. Read on for my hands-on tweaks and sensory secrets.
Why You’ll Love Milk Bar Hilly’s Pumpkin Caramel Pie Recipe
- Layers of textures—from crispy crust to tender custard—with a sticky caramel surprise
- Warm spices like cinnamon and ginger build depth without overpowering the pumpkin
- Make-ahead caramel freezes solid for easy assembly and cleanup
- Inspired by Milk Bar Hilly’s seasonal classic, rooted in fall baking traditions
A Little Background
Last October, I attempted this pie under a crisp sky. My first batch ran long in the oven—edges turned too brown. By trial two, I shaved off 5 minutes and coaxed out a tender edge with slight bite. Each test taught me nuance: how the pumpkin‐spice mix blooms under warm heat, how the custard jiggles just right when done.
Key Ingredients for Milk Bar Hilly’s Pumpkin Caramel Pie Recipe
- Graham cracker crumbs (1½ cups): foundation for a nutty, crisp base; swap with digestive biscuits if needed
- Granulated sugar (3 Tbsp + 1 cup): balances spice in crust and sweetens caramel; use superfine for smoother melt
- Pumpkin puree (1¼ cups): lends creamy body; homemade works, but strain excess moisture
- Heavy cream (1/2 cup + 2 Tbsp): enriches both caramel and custard; warm before adding to hot sugar for safety
- Spice blend (1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch cloves): aromatic backbone; adjust to taste
How to Make Milk Bar Hilly’s Pumpkin Caramel Pie Recipe
- Preheat oven to 350°F. Combine crumbs, 3 Tbsp sugar, ½ tsp salt and melted butter. Press into a 9″ pie dish. Prick base and bake 10–12 minutes until golden edges appear.
- While crust cools, make caramel: simmer 1 cup sugar and ⅓ cup water over medium without stirring until amber. Remove from heat; whisk in ½ cup + 2 Tbsp warm cream, 4 Tbsp butter and 1 tsp flaky salt. Pour into crust and freeze 1 hour until solid.
- Whisk together pumpkin, ½ cup granulated + ¼ cup brown sugar, 2 large eggs, spices, 1 tsp vanilla and 1 tsp cornstarch. Stir in ½ cup cream until silky smooth. Gently pour over frozen caramel layer.
- Bake at 350°F for 45–50 minutes until the filling is set around edges but jiggles slightly in center. Cool on rack for 1 hour, then refrigerate at least 4 hours before slicing.
Pro Tips & Troubleshooting
- Use room-temperature eggs to prevent curdling when mixing custard. I found chilling them overnight improves smoothness.
- If caramel crystallizes, add a splash of water and gently reheat; avoid stirring early in boil.
- Stir in a teaspoon of dark molasses for a richer, autumnal flavor twist.
- To halve recipe, use a 6″ dish and reduce bake time by 10 minutes, checking for that gentle jiggle.
Storage & Make-Ahead Guide
Store pie covered in fridge for up to 4 days—custard firms nicely and flavors meld. Slice and wrap leftovers in plastic within 2 hours of baking to meet safe food handling. For longer storage, freeze whole (well-wrapped) up to 1 month; thaw overnight in fridge. Reheat slices at 300°F for 5–7 minutes to refresh crispness.
Serving Suggestions
Serve with a dollop of whipped cream dusted with cinnamon, or a scoop of vanilla bean ice cream for contrast. Garnish with toasted pepitas or a drizzle of warmed caramel sauce to echo that golden center.
Frequently Asked Questions
- How long does pumpkin caramel pie last in the fridge? Up to 4 days when covered tightly; always refrigerate within 2 hours.
- Can I make this pie a day ahead? Yes—freeze the caramel layer and prepare crust a day ahead, then assemble and bake before serving.
- What’s the best way to prevent a soggy crust? Blind-bake the crust until golden and let it cool completely before adding fillings.
- Can I use fresh pumpkin puree? Absolutely—just roast, purée, and drain excess moisture before measuring.
- How do I reheat leftover pie slices? Warm at 300°F for 5–7 minutes for a crisp crust and softened custard.
- Why is my filling too runny? Ensure you’ve added the cornstarch and fully baked until edges set; center should still jiggle slightly.
Final Thoughts
This Milk Bar Hilly’s Pumpkin Caramel Pie Recipe remains my go-to for fall gatherings—every forkful offers a sensory journey from smooth custard to crackling crust. I’d love to hear your tweaks and see your photos. Happy baking!
More Recipes You’ll Love
- Instant Pot Cheesecake – another creamy, set-in-the-instant indulgence that complements the pumpkin custard
- Air Fryer Donuts – crisp edges and soft centers echo the pie’s textural contrasts
- Easy Thanksgiving Turkey Recipe – round out your fall feast with a savory star alongside this slice of autumn
Milk Bar Hilly’s Pumpkin Caramel Pie Recipe
Ingredients
Method
- Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter and press into a 9” pie dish. Prick the bottom with a fork.1.5 cups graham cracker crumbs, 3 Tbsp granulated sugar, 0.5 tsp salt, 6 Tbsp unsalted butter, melted
- Bake crust for 10–12 minutes until the edges are golden. Remove and let cool completely.
- In a saucepan over medium heat, combine sugar and water. Cook without stirring until the mixture turns amber. Remove from heat and whisk in warm cream and butter until smooth. Stir in sea salt.1 cup granulated sugar, 0.33 cup water, 0.5 cup heavy cream, 2 Tbsp heavy cream
- Pour the caramel into the cooled crust and freeze for 60 minutes until firm.
- In a mixing bowl, whisk together pumpkin puree, sugars, eggs, vanilla, cornstarch, and spices until silky. Stir in the remaining cream.4 Tbsp unsalted butter, 1 tsp flaky sea salt, 1.25 cups pumpkin puree, 0.5 cup granulated sugar, 0.25 cup brown sugar, 2 large eggs, 1 tsp vanilla extract, 1 tsp cornstarch, 1 tsp ground cinnamon, 0.5 tsp ground ginger
- Pour the filling over the frozen caramel. Bake at 350°F for 45–50 minutes until the edges are set and the center jiggles slightly. Cool on a wire rack for 1 hour, then refrigerate at least 4 hours before slicing.