Description
Hilly’s Pumpkin Caramel Pie is a decadent autumn-inspired dessert featuring a prebaked pie crust filled with a luxurious blend of pumpkin puree, caramel sauce, and warm spices, topped with a rich white chocolate ganache and a crumbly spiced oat topping. This pie perfectly balances creamy, sweet, and spiced flavors, making it an ideal treat for fall gatherings or holiday celebrations.
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 ounces)
- 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
- 4 tbsp unsalted butter
- 250g white chocolate, roughly chopped
Instructions
- Prepare the filling: In a large mixing bowl, combine the pumpkin puree, caramel sauce, heavy whipping cream, pumpkin pie spice, and ¼ teaspoon salt. Mix thoroughly until smooth and well incorporated.
- Assemble the pie base: Pour the pumpkin and caramel filling into the prebaked pie crust, spreading it evenly. Set aside while preparing the ganache.
- Make the ganache: In a small saucepan over medium heat, warm the heavy cream and unsalted butter until just boiling. Remove from heat and add the chopped white chocolate, stirring until melted, smooth, and glossy.
- Pour ganache over filling: Carefully pour the white chocolate ganache evenly over the pumpkin caramel filling. Use a spatula to gently smooth the top if needed.
- Prepare the crumb topping: In a separate bowl, combine the all-purpose flour, brown sugar, rolled oats, cinnamon, ground cardamom, pinch of salt, and room temperature unsalted butter. Use your fingers or a pastry cutter to blend the ingredients until the mixture forms coarse crumbs.
- Add crumb topping: Sprinkle the spiced oat crumb mixture evenly over the pie’s ganache layer for added texture and flavor.
- Chill the pie: Place the assembled pie in the refrigerator and chill for at least 9 hours or overnight, allowing the filling and ganache to set properly.
- Serve: Once chilled, slice the pie into 8 servings and enjoy this rich, creamy, and spiced dessert perfect for fall and holiday occasions.
Notes
- Ensure the pie crust is prebaked to avoid sogginess from the moist filling.
- The ganache should be poured warm but not hot to prevent curdling the filling.
- Refrigeration time is essential for the ganache and filling to set firmly.
- You can substitute white chocolate with milk or dark chocolate for a different flavor profile.
- For a gluten-free option, use gluten-free pie crust and oats.
