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Milk Bar Pumpkin Caramel Pie

Pumpkin caramel pie layers thick caramel and smooth spiced pumpkin filling in a buttery graham cracker crust. Bake it in a deep-dish pie plate, then chill until the center is set for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 9 minutes
cooling and chilling 5 hours 15 minutes
Total Time 6 hours 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Bake the crust
  • 1.75 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
  • 0.25 tsp kosher salt
For the caramel layer
  • 0.33 cup caramel sauce thick, jarred
For the pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch deep-dish pie plate

Method
 

Bake the crust
  1. Heat the oven to 350°F.
  2. Stir the graham cracker crumbs, melted butter, granulated sugar, and salt until evenly moistened.
  3. Press the crumb mixture firmly over the bottom and up the sides of a 9-inch deep-dish pie plate.
  4. Bake for 8 to 10 minutes, until fragrant and set.
  5. Cool for 15 minutes.
  6. Raise the oven temperature to 425°F.
Add the caramel
  1. Spread the caramel sauce in an even layer over the cooled crust.
Make and bake the filling
  1. Whisk the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla in a large bowl until smooth.
  2. Pour the filling over the caramel.
  3. Bake at 425°F for 15 minutes.
  4. Reduce the oven to 350°F and bake for 40 to 50 minutes more, until the edges are set, the center jiggles slightly, and an instant-read thermometer inserted in the center reads 175°F.
  5. Cool on a rack for 2 hours.
  6. Refrigerate for at least 3 hours before slicing.

Notes

For the cleanest slices, chill the pie for at least 3 hours before cutting. Cover and refrigerate leftovers for up to 4 days; freeze slices for up to 1 month. For a gluten-free option, use gluten-free graham cracker crumbs.