Introduction
Rich, velvety, and perfectly spiced, Rich Milk Bar Hilly’s Pumpkin Caramel Pie is the ultimate autumn indulgence. Each bite delivers a creamy pumpkin filling balanced with a luscious caramel swirl atop a buttery, crisp crust. The aroma of cinnamon and nutmeg fills the kitchen, inviting friends and family to gather around. This dessert is more than a pie—it’s a celebration of seasonal flavors in one decadent treat. You’ll learn how to create this show-stopping pie, from the perfect crust to the silky pumpkin caramel filling.
Why You’ll Love This Recipe
Rich Milk Bar Hilly’s Pumpkin Caramel Pie combines contrasting textures that make it irresistible. The crisp, buttery crust perfectly complements the creamy pumpkin custard, while the sweet caramel adds an extra layer of indulgence. This pie is ideal for holiday dinners, cozy fall evenings, or as a decadent treat for guests. With easy-to-follow instructions, even beginner bakers can create a dessert that looks bakery-quality. The balance of spices, the smoothness of the filling, and the delicate caramel drizzle make each bite a multi-sensory delight. It’s a dessert that offers both comfort and elegance, making it perfect for any occasion.
Ingredients
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1 ½ cups all-purpose flour
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½ cup unsalted butter, cold and cubed
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¼ cup granulated sugar
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¼ teaspoon salt
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3 tablespoons ice water
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1 cup pumpkin puree
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¾ cup sweetened condensed milk
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½ cup brown sugar, packed
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2 large eggs
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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½ teaspoon vanilla extract
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½ cup caramel sauce (store-bought or homemade)
Pro Tips
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Keep butter cold: For a flaky crust, ensure butter stays cold until incorporated. Chill the dough before rolling for best results.
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Blend spices thoroughly: Whisking cinnamon, nutmeg, and ginger into the pumpkin mixture ensures even flavor distribution without clumps.
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Caramel technique: Warm caramel slightly before swirling to make it easier to create beautiful, even patterns atop the filling.
Instructions
Step 1: Prepare the crust
In a medium bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until dough holds together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Roll and bake the crust
Preheat oven to 350°F (175°C). Roll dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, pressing gently into corners. Trim edges and prick bottom with a fork. Bake for 15 minutes, then remove and let cool slightly.
Step 3: Prepare pumpkin filling
In a large bowl, whisk pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and vanilla until smooth. Ensure mixture is free of lumps.
Step 4: Assemble the pie
Pour pumpkin mixture into baked crust. Drizzle caramel sauce over the filling. Use a knife or skewer to swirl caramel into a marbled pattern.
Step 5: Bake to perfection
Bake pie at 350°F (175°C) for 45–50 minutes until filling is set but slightly jiggly in the center. Allow pie to cool at room temperature for 1 hour before refrigerating for at least 2 hours.
Step 6: Serve and enjoy
Slice with a sharp knife. Optionally, top with whipped cream or a sprinkle of cinnamon. Serve chilled or at room temperature for maximum flavor.
Variations
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Gluten-Free Crust: Substitute regular flour with a gluten-free all-purpose blend.
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Vegan Adaptation: Use coconut condensed milk and a vegan butter substitute, plus a flax egg instead of regular eggs.
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Spiced Caramel: Add a pinch of sea salt or pumpkin spice to the caramel for a more complex flavor profile.
Storage/Serving
Store Rich Milk Bar Hilly’s Pumpkin Caramel Pie in the refrigerator for up to 4 days. Cover loosely with plastic wrap to maintain the crust’s texture. For longer storage, freeze for up to 2 months; thaw overnight in the fridge before serving. Serve slices with whipped cream, a drizzle of extra caramel, or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with coffee or a warm spiced latte.
FAQs
Q1: Can I make this pie ahead of time?
Yes, the pie can be made a day in advance and stored in the fridge to allow flavors to meld.
Q2: Can I use canned pumpkin puree?
Absolutely. Ensure it’s plain pumpkin puree, not pumpkin pie filling.
Q3: How do I prevent a soggy crust?
Bake the crust partially before adding the filling and ensure the pumpkin mixture isn’t too wet.
Q4: Can I use store-bought caramel?
Yes, store-bought caramel works perfectly. Warm it slightly before swirling for best results.
Q5: How should I slice the pie neatly?
Use a sharp knife dipped in hot water for smooth, clean slices without disturbing the filling.
Conclusion
This Rich Milk Bar Hilly’s Pumpkin Caramel Pie is comfort food at its finest — creamy, spiced, and perfectly balanced with buttery crispness. It’s the kind of dessert that elevates family gatherings or cozy fall nights, creating unforgettable moments with every bite. With its elegant presentation and rich flavors, it’s a true centerpiece for any holiday table.
Print
- Total Time: 40mins
Description
Discover the ultimate autumn dessert with Rich Milk Bar Hilly’s Pumpkin Caramel Pie. Creamy pumpkin, rich caramel, and a buttery crust make every slice irresistible.
Ingredients
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1 ½ cups all-purpose flour
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½ cup unsalted butter, cold and cubed
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¼ cup granulated sugar
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¼ teaspoon salt
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3 tablespoons ice water
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1 cup pumpkin puree
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¾ cup sweetened condensed milk
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½ cup brown sugar, packed
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2 large eggs
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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½ teaspoon vanilla extract
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½ cup caramel sauce
Instructions
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In a medium bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually. Form dough disc, wrap in plastic, and refrigerate 30 minutes.
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Preheat oven to 350°F (175°C). Roll dough into a 12-inch circle. Transfer to 9-inch pie pan, trim edges, prick bottom with fork. Bake 15 minutes.
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Whisk pumpkin puree, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and vanilla until smooth.
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Pour pumpkin mixture into baked crust. Drizzle caramel sauce over filling and swirl gently.
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Bake 45–50 minutes until set but slightly jiggly. Cool 1 hour at room temperature, then refrigerate 2 hours.
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Slice and serve chilled or at room temperature with optional whipped cream or extra caramel drizzle.
- Prep Time: 15 mins
- Cook Time: 25mins