Is pumpkin pie considered healthy or unhealthy?

Although Hilly’s Pumpkin Pie has vitamins coming from pumpkin it also has sugar and fats. Moderation is key for a balanced treat. To ensure well-rounded nutrition, pair a slice of Hilly's Pumpkin Pie with a wholesome meal.

Why might my pumpkin pie weep after baking?

Hilly's Pumpkin Pie can weep if overbaked or if the temperature fluctuates too much. Proper baking time and a steady oven are crucial. Make sure to let Hilly's Pumpkin Pie cool fully to prevent excess moisture.

Why is it called pumpkin pie at all?

Hilly’s Pumpkin Pie is from a group of recipes in which pumpkin is used to make a sweet custard. It is important to note, however, that pumpkins have been incorporated in the early American diet both for pumpkin pie and pumpkin stews. Over time, it became an iconic autumn treat known simply as pumpkin pie.

How long does Hilly's Pumpkin Pie need to bake in a standard oven?

Hilly's Pumpkin Pie usually requires 45–50 minutes at 350°F. Look for a slightly jiggly center to avoid overbaking. The pie sets as it cools, ensuring a silky, stable filling.

Which pie is commonly viewed as the least healthy?

Compared to pecan or chocolate cream pies, Hilly's Pumpkin Pie is lighter in sugar and fat. Heavy cream fillings and sugary syrups in other pies spike calories significantly. Enjoy Hilly's Pumpkin Pie for a sweet treat with some nutritional perks.

Why does Hilly's Pumpkin Pie pack more calories?

The caramel layer, butter, and cream in Hilly's Pumpkin Pie add richness and calories. These elements elevate flavor and texture. To keep calories manageable, savor smaller slices or use low-fat ingredients.

Why does pumpkin caramel pie require a relatively long baking time?

The dense custard in Hilly's Pumpkin Pie needs time to cook evenly. Too short a bake leaves the middle runny and the texture uneven. With patience, you’ll get a creamy yet firm filling.

Should leftover slices of Hilly's Pumpkin Pie be refrigerated?

Refrigerating Hilly's Pumpkin Pie helps preserve its freshness and texture. The custard base can spoil if left out too long. Keep it chilled and consume within three days.

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

Name: Hilly's Pumpkin Pie: Delicious Secret Revealed (5 Steps)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups pumpkin puree (freshly roasted or canned); ½ cup granulated sugar; ¾ cup brown sugar, divided; ½ cup unsalted butter; 1 cup heavy cream; 2 large eggs; 2 teaspoons pumpkin spice; ½ teaspoon salt; 2 cups all-purpose flour; ½ teaspoon salt; 1 cup cold unsalted butter, cubed; 5–6 tablespoons ice water; 1 cup all-purpose flour; ½ cup brown sugar; ½ cup chilled unsalted butter, diced; Pinch of salt; ½ cup chopped pecans (optional)

Description

A caramel-kissed spin on a classic, Hilly’s Pumpkin Pie layers silky pumpkin custard with homemade caramel and finishes it off with a buttery streusel topping. Each slice brings out the cozy warmth of autumn spices along with a sweet, toasty crunch. It’s the perfect dessert for special gatherings or whenever you crave a festive, comforting treat.

Ingredients

Scale

For the Pumpkin Caramel Filling:

2 cups pumpkin puree (freshly roasted or canned)
½ cup granulated sugar
¾ cup brown sugar, divided
½ cup unsalted butter
1 cup heavy cream
2 large eggs
2 teaspoons pumpkin spice
½ teaspoon salt

For the Pie Crust:

2 cups all-purpose flour
½ teaspoon salt
1 cup cold unsalted butter, cubed
5–6 tablespoons ice water

For the Streusel Topping:

1 cup all-purpose flour
½ cup brown sugar
½ cup chilled unsalted butter, diced
Pinch of salt
½ cup chopped pecans (optional)

Instructions

Prep the Pumpkin (Optional): If using fresh pumpkin, preheat oven to 400°F. Halve and seed a sugar pumpkin, roast cut-side down for ~35–40 minutes, then scoop and puree.
Caramel Base: In a saucepan, stir granulated sugar, ½ cup brown sugar, and ¼ cup water over medium heat until dissolved. Let the mixture turn amber, then whisk in butter, cream, and ½ teaspoon salt.
Combine with Pumpkin: In a bowl, whisk pumpkin puree with remaining brown sugar and pumpkin spice. Gradually add warm caramel, stirring gently to blend.
Temper Eggs: Whisk eggs in a separate bowl; add a small amount of warm pumpkin-caramel mixture to the eggs. Fold tempered eggs into the main filling.
Make the Crust: Blend flour and salt. Cut in cold butter until crumbly, then add ice water until dough just comes together. Chill for 30 minutes, roll out, and press into a 9-inch pie dish.
Fill and Bake: Pour pumpkin-caramel filling into crust. Bake at 350°F for ~45–50 minutes, or until edges are set.
Streusel: Mix flour, brown sugar, salt, and diced butter until crumbly; add pecans if desired. After 30 minutes of baking, sprinkle streusel on top, then bake for the remaining 15–20 minutes.
Cool and Serve: Let the pie cool on a rack for at least 2 hours before slicing. Serve with whipped cream or extra caramel drizzle.

Notes

Blind baking the crust (10 minutes at 375°F) helps avoid a soggy bottom.
Tempering the eggs is crucial to prevent them from scrambling in the warm filling.
Store leftovers covered in the refrigerator for up to 3 days.
Nutritional values are approximate and vary with brands and ingredient substitutions.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 420
Sugar: 29 g
Sodium: 320 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: Hilly's Pumpkin Pie, Pumpkin Caramel Pie, Streusel Pumpkin Pie, Holiday Dessert