Description
Hilly’s Pumpkin Caramel Pie is an indulgent dessert combining a rich pumpkin filling with a luscious caramel layer, all nestled in a crisp prebaked pie crust. This pie is topped with a creamy white chocolate ganache infused with warm pumpkin pie spices, offering an irresistible blend of autumn flavors perfect for festive occasions or cozy gatherings.
Ingredients
Scale
Pie Base and Filling
- 1 prebaked pie crust
- 1 ½ cups caramel sauce
- 2 cups heavy whipping cream
- 1 ½ cans pumpkin puree (approx. 21 oz total)
- 2 ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup rolled oats
- 6 tbsp unsalted butter (room temperature)
- 1 tsp cinnamon
- ½ tsp ground cardamom
- Pinch of salt
Ganache Topping
- 1 cup heavy cream (for ganache)
- 4 tbsp unsalted butter
- 250g white chocolate, roughly chopped
Instructions
- Prepare the Oven and Pie Crust: Preheat your oven to 350°F (175°C). Place the prebaked pie crust on a baking sheet to catch any drips and set aside while preparing the filling.
- Make the Pumpkin Filling: In a large bowl, combine the pumpkin puree, heavy whipping cream, pumpkin pie spice, salt, flour, brown sugar, rolled oats, cinnamon, cardamom, and a pinch of salt. Use a whisk or electric mixer to blend everything thoroughly until smooth and well incorporated.
- Assemble the Pie: Pour half of the pumpkin filling into the prebaked pie crust to create an even layer. Drizzle 1 ½ cups of caramel sauce evenly over this layer, then top with the remaining pumpkin filling, smoothing the surface with a spatula.
- Bake the Pie: Bake in the preheated oven for about 45-50 minutes, until the filling is set but still has a slight wobble in the center. Remove the pie from the oven and let it cool to room temperature on a wire rack.
- Prepare the White Chocolate Ganache: In a small saucepan, heat 1 cup heavy cream and 4 tablespoons unsalted butter over medium heat just until simmering. Remove from heat and immediately pour over the chopped white chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir gently until smooth and glossy.
- Finish the Pie: Pour the ganache evenly over the cooled pie, spreading gently with a spatula if needed. Drizzle the remaining caramel sauce on top as a garnish if desired.
- Chill and Serve: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the flavors to meld and the ganache to set firmly. Serve chilled or at room temperature for best taste and texture.
Notes
- For a deeper caramel flavor, use homemade caramel sauce or a high-quality store-bought brand.
- The pie can be made a day ahead, making it ideal for holiday meal preparation.
- If you prefer a gluten-free version, substitute the all-purpose flour and oats with certified gluten-free alternatives.
- The ganache can be gently warmed before pouring if it starts to thicken too much before use.
- Leftovers should be stored covered in the refrigerator and are best eaten within 3 days.
