As the orchard shifts into shades of orange and gold, autumn settles in at Frog Hollow Farm. The days grow shorter, the air feels crisper, and our Farm Kitchen fills with the comforting aroma of baked pumpkin and caramel. Around here, it’s pumpkin pie season, but ours comes with a twist.

Our Caramel Pumpkin Pie is a little bit of a riff on the traditional pumpkin pie. It’s rooted in the same nostalgic flavors everyone loves, but made richer, deeper, and more complex with Frog Hollow’s touch. Chef Becky, who helped develop the recipe, recalls that it came together through plenty of experimentation.

“We tried all kinds of versions,” she says. “Pumpkin cheesecake, pumpkin chiffon pie with a gingersnap crust—we played around with them all. Then one of our bakers added caramel, and I thought, oh, that’s quite good! We kept tweaking until we found something special.”

What makes this pie so distinctive is the way its layers of flavor come together. There’s the warmth of caramel, the natural sweetness of freshly roasted Sugar Pie pumpkins, and just the right balance of spice, all resting in a buttery, flaky crust. “You have to get the caramel exactly right,” Becky says. “Too dark and it’s bitter, too light and it’s too sugary. You want that deep amber color—that’s where the flavor lives.”

The pumpkins come from our longtime friends at Full Belly Farm, who grow some of the most beautiful Sugar Pie pumpkins around. What makes these  pumpkins special is that they’re picked at the perfect ripeness, resulting in a dense, deep orange flesh that’s never watery. They roast beautifully and are tender, buttery, and full of flavor. Using fresh pumpkin instead of canned makes a big difference. It gives the pie a smooth, custardy texture and a complexity that can’t be replicated from a can.

Then there’s the crust, which is made from scratch with organic butter and leaf lard for just the right flake and structure. Before the filling is poured in, a fine layer of gingersnap cookie crumbs is sprinkled over the bottom, adding a gentle spice that ties everything together. “Between the caramel and the ginger, it’s familiar but with a fun twist,” Becky says.

When baked, the pie takes on a glossy finish and rich color. Its texture is silky and custardy without being too eggy—a perfect balance of lightness and indulgence. “It’s one of those pies that tastes even better the next day,” Becky says. “I like to serve it chilled with lightly sweetened whipped cream. Or even better, have a slice with coffee the next morning. Who doesn’t love pumpkin pie the day after Thanksgiving?”

In every step of this pie, from roasting the pumpkins to caramelizing sugar to building that buttery crust, there’s the kind of care and patience that define our Farm Kitchen. It’s a dessert that celebrates fall in all its golden warmth: a little sweet, a little spiced, and completely made from scratch.

And whether you’re setting the table for a gathering or just sharing dessert with someone you love, we’ve made it easy to enjoy. Our Caramel Pumpkin Pie comes in two sizes: the classic 9-inch pie for sharing with family and friends, and our mini pie-let which is perfect for two people.

Our Caramel Pumpkin Pies are now available to order—ready to bring a touch of seasonal comfort, and a hint of Frog Hollow creativity, to your table.