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.
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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.
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.
- 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.
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:
Absolutely! Homemade crust works beautifully. Just make sure it’s well-chilled before blind baking to prevent shrinkage and sogginess.
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!
Yes, this pie actually benefits from resting overnight in the refrigerator. The flavors deepen and the textures become just right.
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!
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Milk Bar Pumpkin Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 12 hours
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Milk Bar Pumpkin Pie is a rich and creamy dessert featuring a flaky pie crust filled with luscious pumpkin ganache, homemade caramel, and a crunchy oat streusel topping, finished with a dollop of whipped Chantilly cream. This recipe blends classic pumpkin pie flavors with indulgent textures for a perfect holiday treat or seasonal indulgence.
Ingredients
Pie Crust
- 1 (9”) Refrigerated Pie Crust
Caramel
- 1 cup White Sugar
- ¼ cup Water
- 2 tablespoons Light Corn Syrup
- 6 tablespoons Unsalted Butter
- ⅓ cup Heavy Cream
- 2 teaspoons Kosher Salt
- 2 teaspoons Vanilla Extract
Pumpkin Ganache
- 30 ounce Cans Pumpkin Puree
- ½ cup Heavy Cream
- ⅓ cup Light Corn Syrup
- 5 tablespoons Butter
- 16 ounces White Chocolate
- 3 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
Streusel
- ½ cup All Purpose Flour
- ⅓ cup Light Brown Sugar
- ⅓ cup Rolled Oats
- 6 tablespoons Unsalted Butter
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cardamom
- Pinch Salt
Chantilly Cream
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Powdered Sugar
Instructions
- Make the caramel: Add the water, sugar, and corn syrup to a saucepan and stir while heating over medium-high heat until the sugar dissolves. Stop stirring and swirl the pan occasionally as the mixture cooks for about 15 minutes until a deep brown color forms. Remove from heat and whisk in the butter one tablespoon at a time, then add the heavy cream, salt, and vanilla. Pour into a heat-proof bowl and refrigerate until set.
- Prepare the pie crust: Preheat the oven to 400°F. Unroll the pie crust into a 9” deep pie dish and flute the edges with your fingers. Refrigerate the crust until the oven is ready.
- Bake the pie crust: Fill the pie crust with pie weights and bake at 400°F for 20 minutes. Remove weights and cool completely.
- Roast the pumpkin: Reduce oven temperature to 325°F. Spread the pumpkin puree on a parchment-lined baking sheet and bake for 30 minutes until it reduces to about 2 cups and darkens. Cool completely.
- Make the pumpkin ganache: Place white chocolate pieces in a large heatproof bowl. Bring cream, corn syrup, and butter to a boil, then pour over the chocolate and stir until melted. Add roasted pumpkin puree, pumpkin pie spice, and salt, then blend with a stick blender until silky smooth. Refrigerate ganache until chilled.
- Prepare streusel: Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and salt in a bowl and rub together until mixture resembles coarse crumbs. Spread on a parchment-lined sheet and bake at 325°F for 15 minutes. Cool and crumble into crumbs.
- Assemble the pie: Once the caramel has set, pour it into the bottom of the cooled pie crust. Spoon chilled pumpkin ganache over the caramel layer and spread evenly. Cover and refrigerate for at least 8 hours or overnight.
- Make Chantilly cream: Whip heavy cream, vanilla, and powdered sugar until stiff peaks form. Spread whipped cream over chilled pie and sprinkle streusel crumbs on top.
- Serve: Keep the pie refrigerated until serving. Slice and enjoy chilled or at room temperature. Store leftovers covered in the refrigerator.
Notes
- Store the pie covered in the refrigerator for up to 1 week.
- Best served chilled or at room temperature; do not reheat.
- Freeze the pie without whipped topping for up to 2 months; thaw overnight in the fridge.
- For a silkier ganache, blend thoroughly until smooth.
- Use a tart pan with removable bottom for elegant presentation.
- Infuse Chantilly cream with maple or cinnamon for added flavor variations.
- Substitute streusel with crushed ginger snaps or shortbread for a different crunch.
- Transform this pie into bars by using a square pan for party-ready servings.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
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