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
Scale
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
