The cozy warmth of pumpkin spice meets silky white chocolate in this luscious treat. You’re going to adore the rich layers and contrasting textures in the Milk Bar Pumpkin Pie Recipe—it’s unlike any pumpkin pie you’ve tried before, and totally worth making for your next celebration.

A slice of pie is lifted showing four layers: a crispy golden crust with a slightly curled edge on the bottom and sides, a deep orange smooth pumpkin filling above it, a thick white fluffy whipped cream layer next, and a top layer of chunky brown crumb topping with tiny bits around. The pie sits in a white baking dish with a wavy edge, placed on a white marbled surface. The photo focuses closely on the pie slice and part of the pie pan, capturing the textures of the layers and crumbs clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Milk Bar Pumpkin Pie Recipe
Top Tip
How to Serve Milk Bar Pumpkin Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Milk Bar Pumpkin Pie Recipe

Why You'll Love This Recipe

I first made the Milk Bar Pumpkin Pie Recipe last fall, and it seriously blew me away. It’s the perfect balance of creamy, sweet, and just a hint of spice, finished with a caramel layer and crisp streusel topping. Every forkful is a little slice of heaven!

Unique Flavor Combo: The blend of white chocolate pumpkin ganache with salted caramel makes this pie stand out from your typical pumpkin pie.
Textural Delight: The crunchy streusel topping adds a wonderful contrast to the smooth filling and flaky crust.
Make-Ahead Friendly: You can prep this pie a day in advance, letting the flavors deepen overnight in the fridge.
Impressively Elegant: Despite its fancy layers, it’s approachable enough to make and share without stress.

A white pie dish with a dark patterned rim holds a pie that has three clear layers. The bottom layer is a smooth, rich orange pumpkin filling. Above it is a thick, fluffy white cream layer. The top layer is a crumbly golden-brown oat and sugar topping with a rough texture. A slice is removed from the pie showing the clean edges of the three layers. The dish sits on a white marbled surface with a blurred background that has a glass bottle with dark liquid and a small blue container. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together classic pumpkin pie elements alongside indulgent additions like white chocolate and caramel. Each ingredient plays a key role in creating its signature richness and depth.

Flat lay of vibrant pumpkin puree, glossy white chocolate chunks, golden light brown sugar, plump rolled oats, rich cubes of unsalted butter, smooth heavy cream in a small glass jug, aromatic cinnamon and cardamom spices sprinkled delicately, and a small jar of amber light corn syrup all beautifully arranged with contrasting textures and warm autumn colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Refrigerated Pie Crust: Keeps things simple and flaky—no stress about making crust from scratch.
White Sugar: The backbone for the caramel, ensuring it’s sweet with a deep, toasty flavor.
Heavy Cream: Adds luscious creaminess to both the caramel and ganache layers.
Unsalted Butter: Essential for richness both in the caramel sauce and streusel topping.
Light Corn Syrup: Helps stabilize the caramel and ganache, giving them that glossy finish.
Kosher Salt: Balances the sweetness and enhances all the layers of flavor.
Vanilla Extract: A subtle flavor boost that rounds out the other ingredients beautifully.
Pumpkin Puree: Roasting concentrates the pumpkin's flavor, making the ganache vibrant and rich.
White Chocolate: Melts into the pumpkin and cream for a silky, sweet filling.
Pumpkin Pie Spice: The warming spices are spot on—use a good quality mix for best results.
All-Purpose Flour: The base of the streusel, providing structure and crunch.
Light Brown Sugar: Adds a caramelly sweetness to the streusel.
Rolled Oats: Bring a lovely nutty texture to the streusel topping.
Ground Cinnamon & Cardamom: Infuse the streusel with warm, comforting spice notes.
Heavy Whipping Cream, Powdered Sugar: Whipped into a chantilly topping that finishes the pie with fluffy sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love sticking close to the original Milk Bar Pumpkin Pie Recipe, I sometimes tweak the spice blend or swap the streusel topping for something crunchier depending on the occasion. Feel free to put your spin on it!

Variation: For a little extra warmth, I add a dash of nutmeg and cloves to the pumpkin ganache—totally cozy and delicious.
Dairy-Free Swap: I've experimented using coconut cream in place of heavy cream with good results—just note the flavor shifts slightly toward tropical notes.
Make It Bars: Using a square pan turns this pie into easy-to-serve bars perfect for potlucks and parties.
Streusel Switch-Up: Swapping oats with crushed ginger snaps adds a spicy crunch I adore during the holidays.

Step-by-Step: How I Make Milk Bar Pumpkin Pie Recipe

Step 1: Master the Caramel Base

Start by whisking together sugar, water, and corn syrup in a saucepan over medium-high heat. Once the sugar dissolves, resist the urge to keep stirring—just gently swirl the pan as it cooks. It usually takes about 10-15 minutes for the sugar mixture to deepen to a rich amber color. This is the moment to carefully add butter cubes one at a time, whisking after each addition. Finish by pouring in heavy cream, salt, and vanilla, stirring until smooth. Let the caramel cool completely, then refrigerate to set while you move on to preparing the rest.

Step 2: Prepare the Pie Crust

Roll out your refrigerated pie crust in a 9” deep dish, pressing it snugly and fluting the edges with your fingers. Pop it in the fridge to chill while you preheat your oven to 400°F. Fill the crust with pie weights to avoid shrinking and bake for 20 minutes. Remove the weights and let it cool fully before adding your fillings.

Step 3: Roast the Pumpkin Puree

Spread the pumpkin puree evenly on a parchment-lined baking sheet and roast at 325°F for 30 minutes. This step deepens the flavor and reduces moisture so your ganache sets beautifully. Let the roasted pumpkin cool before moving forward.

Step 4: Whip Up the Pumpkin Ganache

In a saucepan, bring together heavy cream, corn syrup, and butter just to a boil. Pour this hot mixture over chopped white chocolate, allowing it to melt. Stir until smooth then fold in the roasted pumpkin, pumpkin pie spice, and salt. I highly recommend using an immersion blender here to make the ganache silky smooth—this little step makes a huge difference in texture. Chill in the fridge for a few hours or overnight.

Step 5: Bake the Streusel Topping

Mix together the flour, brown sugar, oats, cinnamon, cardamom, and salt, then rub in the butter with your fingers until crumbly. Spread the streusel out on parchment and bake at 325°F for around 15 minutes until golden and toasted. Once cooled, crumble it into little clusters for that perfect finishing crunch.

Step 6: Assemble & Chill the Pie

Pour the firmed caramel into the bottom of your pie shell. Spread the chilled pumpkin ganache over the caramel layer, smoothing the top with a spatula. Cover and refrigerate for at least 8 hours to let everything set and flavors meld—overnight is ideal.

Step 7: Finish with Chantilly Cream & Streusel

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Gently spoon the chantilly cream over the pie, then sprinkle the streusel generously on top. Keep the pie chilled until ready to serve.

Top Tip

Having made this pie several times, I’ve learned these tips will make your experience smooth and stress-free while enhancing the final flavors.

Patience with Caramel: Don’t rush the caramel’s color change—this is key to rich flavor without bitterness.
Smooth Ganache: Use an immersion blender to fully incorporate the pumpkin and chocolate for a luscious texture.
Chill Thoroughly: Letting the pie rest overnight helps the layers to set and flavors to marry beautifully.
Crust Care: Chilling the crust before adding fillings and baking helps prevent shrinkage and sogginess.

How to Serve Milk Bar Pumpkin Pie Recipe

Garnishes

I love topping this pie with a fresh dusting of cinnamon or even a sprinkle of finely chopped toasted pecans along with the chantilly cream and streusel. Sometimes I swirl a little homemade caramel drizzle over the top for an elegant touch that pairs perfectly.

Side Dishes

This pie shines as a dessert after a classic Thanksgiving meal, but I also enjoy it with a scoop of vanilla bean ice cream or alongside a cup of piping hot coffee for cozy weekend treats.

Creative Ways to Present

For special occasions, I’ve served this pie in elegant tart pans with removable bottoms for a fancy look. Another fun idea is making mini individual pies or bars, which make for a beautiful dessert spread and easy portion control.

Make Ahead and Storage

Storing Leftovers

I keep leftover pie tightly covered in the fridge for up to a week. It tastes great chilled, and keeping it cold preserves the chantilly cream topping perfectly.

Freezing

This pie freezes wonderfully without the whipped cream layer. I wrap it well in plastic wrap and foil, then thaw it overnight in the fridge before serving—just add fresh chantilly cream after thawing.

Reheating

I usually serve this pie chilled or at room temperature rather than reheating. It preserves the delicate textures better, and the flavors are so rich and satisfying cold that heating isn’t needed.

Frequently Asked Questions:

Can I use homemade pie crust for the Milk Bar Pumpkin Pie Recipe?

Absolutely! Homemade crust works beautifully. Just make sure it’s well-chilled before blind baking to prevent shrinkage and sogginess.

Is it necessary to roast the pumpkin puree?

Roasting the pumpkin puree concentrates the flavor and reduces excess moisture, which helps the ganache set with a smooth, rich texture. So while not mandatory, I highly recommend it!

Can I prepare the Milk Bar Pumpkin Pie Recipe in advance?

Yes, this pie actually benefits from resting overnight in the refrigerator. The flavors deepen and the textures become just right.

How do I prevent the streusel from getting soggy?

Make sure your pie is well chilled before adding the streusel on top. Also, sprinkle the streusel just before serving if you want maximum crunch.

Final Thoughts

Trust me when I say this Milk Bar Pumpkin Pie Recipe will forever change your idea of what pumpkin pie can be. It’s indulgent but approachable, familiar but full of delicious surprises. I hope you give it a try, whether for the holidays or just because you deserve a slice of something special. You’ll thank yourself later!