Hilly’s Pumpkin Pie: Delicious Secret Revealed (5 Steps)

Hilly’s Pumpkin Pie features a velvety pumpkin custard laced with caramel notes in every bite. This version combines the best competitor-inspired techniques—like a crunchy streusel topping and a foolproof crust—to guarantee restaurant-quality results. Expect a sweet, lightly spiced slice that’s both comforting and impressively decadent.

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Why This Pie is All the Rage

For those who tried to imagine what can be added to pumpkin pie to make it even tastier, the dish has a caramel twist. Lots of people go gaga over those Milk Bar-style pies for their twist on tradition, but Hilly’s Pumpkin Pie does that and takes them further. So, when you combine a layer of caramel with a layer of custard made from pumpkin puree and then, sprinkle them with streusel, you get more than a simple and easy-to-make dessert.

This recipe also has ideas borrowed from some of the best dessert minds with some arguing that you should roast your pumpkin to intensify its flavor or even browning sugar to to preserve caramel tones. Such little steps could make a difference. There is no better time to make Hilly’s Pumpkin Pie than the festive season, this is just the perfect pie for the holidays or any occasion, and perfect when you just want to have your Slice of Heaven midday craving.

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Let’s Get Baking: Steps to Perfection

Below are five streamlined steps that encompass everything from roasting your own pumpkin to finalizing the crunchy streusel topping. It may sound much more complicated than it is, so do not get scared, if you have made caramel a couple of times at least you will feel like an expert. Of course, if your time is limited you can use roasted pumpkin instead of canned puree or buy a ready-made pie crust. The heart of Hilly’s Pumpkin Pie remains the same: Its caramel is delectable, not overly sweet and it has good spices and a great crumb-to-base ratio.

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Step One: Roast (or Prep) Your Pumpkin

1. Choosing Your Pumpkin
   • Sugar pumpkins are a great choice since they’re sweet naturally and possess lesser moisture than the larger pumpkins for carving. If you’d prefer not to do this step, you can use canned pumpkin puree. Just be sure that it’s 100% pumpkin and not the pumpkin pie filling.
2. Roasting the Pumpkin
   • Preheat your oven until it is at 400°F (about 204°C).
   • Split the pumpkin in half, then remove the seeds (save them to roast later, if you want! ).
   • Place the cut sides of the pumpkin down on a lined baking sheet with parchment paper and bake for around 35-40 minutes until fork-tender.
   • Scoop the flesh and then puree it in the food processor until smooth.
   • This roasted puree forms the foundation of Hilly’s Pumpkin Pie, adding depth you might not get from the canned variety.
3. Pro Tip
   • If you want an extra layer of flavor, let your roasted pumpkin cool, then gently squeeze it through a cheesecloth or fine mesh strainer to remove excess water. This helps concentrate the pumpkin’s sweetness even further.

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Step Two: Craft the Caramel Base

1. Melt the Sugars
   • So in a medium saucepan pour half a cup of granulated sugar, half a cup of brown sugar, and one fourth cup of water.
   • Combine gently over medium heat until the sugary dissolves and the contents froths then simmers.
   • After a few minites the mixture turns a light amber colour and it is then necessary to stop stirring and watch closely.
2. Add the Fats & Salt
   • Once the caramel has reached the golden shade take it off the flame and mix in 1 cup of unsalted butter.
   • Slowly add 1 cup of heavy cream and whisk to mix.
   • Sprinkle 1/2 teaspoon salt (or an additional pinch If you are a fan of salted caramel).
   • Return the saucepan to low heat if needed, ensuring everything melds smoothly.
3. Caution
   • Caramel can jump from perfect to burned in seconds. Keep a watchful eye and swirl the pan gently instead of constantly stirring once it starts to darken. A candy thermometer is helpful—aim for around 340–350°F (about 171–177°C) before you add the butter.

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Step Three: Mix the Pumpkin Custard

1. Combine Pumpkin and Spices
   • Whisk in another bowl 2 cups of pumpkin puree (whether it’s baked or canned pumpkin puree, ¼ cup brown sugar), 2 teaspoons of pumpkin spice, and a pinch of salt.
   • It however should be of equal or similar texture to its predecessor and similar color too.
2. Incorporate the Caramel
   • Slowly pour the warm caramel mixture into the pumpkin blend.
   • Stir gently; if the caramel is still very hot, temper by adding it in small increments to avoid cooking the eggs prematurely.
3. Egg Binding
   • In a small bowl Whisk 2 large eggs.
   • Add in three or four spoonfuls of the warm pumpkin-caramel slowly to the egg (this is referred to as tempering).
   • Then, gently fold the tempered eggs back into the main bowl.
   • Overzealous whisking adds unnecessary air, so keep it slow and steady.

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Step Four: Prepare and Fill the Crust

1. Simple Homemade Crust
   • In a large bowl place 2 cups all-purpose flour, ½ teaspoon of salt and 1 cup cold unsalted butter chopped into cubes form.
   • With another pastry cutter, or with two knives, cut the butter into the flour until the mixture is mealy.
   • Pour in 5-6 tablespoons of ice water and mix the dough until it gathers between the spoon’s curves.
   • Shape the dough into a compact disc and keep it under a plastic wrap for at least half an hour to one hour.
2. Roll It Out
   • Place the chilled dough on a floured surface and gently roll it to about 12 inch circle.
   • Pipe it gently onto the bottom of a 9-inch pie dish, (if you used a blunt tip) then cut away the excess dough with a knife.
   • If you have a fear of a ‘soggy bottom’ blind bake the crust for 10 minutes at 375°F (190°C).

1. Add the Filling
   • Once the crust is ready (cooled slightly if blind-baked), pour the pumpkin-caramel custard into it.
   • About the bubbles that will have formed on the dish surface, make sure to lightly tap it on the counter.
   • Pour into a greased 9 inch pan and bake at 350°F for approximately 45-50 minutes or until the edges are set and the center still jiggles faintly.
     

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Step Five: Top It Off with Streusel

1. Assemble Streusel Ingredients
   • In a bowl prepare 1 cup all-purpose flour ½ cup brown sugar and a pinch of salt.
   • Take ½ cup of cold unsalted butter and cut into it into small pieces and then combined this with the dry ingredients to obtain coarse crumbs.
   • For added crunch, stir in ½ cup finely chopped pecans.
2. Finish Baking
   • Your pie should take about 30 minutes to bake After this remove the pie carefully from the oven.
   • Finally spread the streusel mixture over the top.
   • Return the pie to the oven for the rest of the 15 – 20 minutes of baking until the streusel on top is golden brown crust.
3. Cool & Slice
   • Allow Hilly’s Pumpkin Pie to cool completely on a wire rack for at least 2 hours.
   • This allows the custard to set and it becomes easy to slice.
   • You can top it with whipped cream or pour warm caramel sauce if you fancy it up a little.

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FAQs: Everything You Need to Know

Pro Tips and Extra Nibbles

• Blind Bake Option
  • Worried about a soggy bottom? Bake the crust for 10 minutes before pouring in the custard. This method can further ensure a crisp foundation.
• Quality Pumpkin Puree
  • Whether roasted or canned, a thick, high-quality pumpkin puree can drastically improve flavor. If using canned, go for brands with good reviews and minimal added fillers.
• Caramel Consistency
  • Keep an eye on your sugar as it cooks. Undercook it, and you miss the deep, toasted flavor; overcook it, and you risk bitterness.
• Test with a Thermometer
  • If available, use an instant-read thermometer to check for doneness. A center temperature around 175°F (79°C) signals a perfectly set custard.
• Flavor Boost
  • Add a dash of cayenne or black pepper to the pumpkin spice mix if you like a subtle kick. This tiny tweak can brighten the sweet notes in Hilly’s Pumpkin Pie.

(Disclaimer: All baking and cooking suggestions are for informational purposes. For dietary concerns, allergies, or sensitive health conditions, please consult a qualified professional. This content is not intended to replace professional veterinary advice.)

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Here’s a Handy Baking Cheat Sheet

Stage	Temperature/Heat	Time	Notes
Roast Fresh Pumpkin (Optional)	400°F (204°C)	~35–40 minutes	Test with a fork for tenderness.
Prepare Caramel	Medium stovetop heat	~5–7 minutes	Amber color signals perfect timing.
Blind Bake Crust (Optional)	375°F (190°C)	~10 minutes	Prevents soggy bottom; especially helpful with moist fillings.
Bake Filled Hilly’s Pumpkin Pie	350°F (177°C)	~45–50 minutes	Look for slight jiggle in the center.
Add Streusel & Finalize	Same oven temperature	Last 15–20 minutes	Streusel turns golden-brown and crisp.
Cooling Period	Room temperature	~2 hours (minimum)	Essential for custard to set fully.

Use this table as a quick reference during the baking process so you can keep track of each step at a glance.

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The Final Slice: Enough Said

No fancy farewell or long-winded recap—just pure, pumpkin-caramel bliss waiting for you to dig in. With a crunchy streusel topping, a creamy filling, and a homemade crust you can truly be proud of, there’s no going back to bland store-bought pies after tasting this. So go on and treat yourself to a slice (or two) of Hilly’s Pumpkin Pie—because the weekend, a holiday, or even a regular weekday is better with a sweet surprise fresh out of your oven.

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Key Takeaways

• Hilly’s Pumpkin Pie merges rich caramel with classic pumpkin custard.
• Roasting fresh pumpkin adds extra depth, but canned puree works just fine.
• A streusel crumble on top provides contrasting texture and flavor.
• Blind baking and proper caramel technique ensure a crisp crust and a well-set filling.
• For safety and freshness, refrigerate any leftovers within two hours.

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