Description

Hilly’s Pumpkin Caramel Pie is a decadent fall dessert featuring a buttery prebaked crust layered with luscious pumpkin caramel filling and topped with a creamy white chocolate ganache. This dessert blends the warm autumn spices of pumpkin pie spice, cinnamon, and cardamom with rich caramel and white chocolate to create a perfect cozy treat ideal for gatherings or holiday celebrations.

Ingredients

Scale

Crust and Crumble Topping

1 prebaked pie crust
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

Pumpkin Caramel Filling

1 ½ cups caramel sauce
2 cups heavy whipping cream
1 ½ cans pumpkin puree (approximately 21 oz total)
2 ½ tsp pumpkin pie spice
¼ tsp salt

White Chocolate Ganache

1 cup heavy cream
4 tbsp unsalted butter
250g white chocolate, roughly chopped

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Instructions

Prepare the crumble topping: In a bowl, combine flour, brown sugar, rolled oats, cinnamon, cardamom, and a pinch of salt. Add 6 tablespoons of room temperature unsalted butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Set aside.
Make the pumpkin caramel filling: In a large mixing bowl, whisk together pumpkin puree, pumpkin pie spice, salt, and caramel sauce until well combined. Gradually add heavy whipping cream, stirring continuously to incorporate and create a smooth filling.
Assemble the pie: Pour the pumpkin caramel filling into the prebaked pie crust, spreading evenly. Sprinkle the prepared crumble topping evenly over the filling.
Bake the pie: Preheat your oven to 350°F (175°C). Place the assembled pie on the center rack and bake for approximately 40-45 minutes or until the crumble topping is golden brown and the filling is set but slightly jiggly in the center. Remove from oven and let cool completely on a wire rack.
Prepare white chocolate ganache: In a small saucepan, heat the heavy cream and unsalted butter over medium heat just until it begins to simmer. Remove from heat and pour over the roughly chopped white chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until smooth and glossy.
Top the pie: Once the pie has cooled to room temperature, drizzle or spread the white chocolate ganache over the top. Refrigerate the pie for at least 2 hours to allow the ganache to set before serving.
Serve and enjoy: Slice the pumpkin caramel pie into 8 servings and enjoy the rich flavors of caramel and spiced pumpkin with creamy white chocolate atop.

Notes

For best results, use a high-quality caramel sauce or make your own homemade caramel.
You can use canned pumpkin puree or fresh cooked and pureed pumpkin if preferred.
If you want a crispier crumble, you can toast the topping separately in a pan before applying.
Ganache should be poured at room temperature to avoid melting the pie filling.
Store leftover pie covered in the refrigerator for up to 3 days.
Bring pie to room temperature before serving for the best flavor profile.