There’s something magical about the way flavors come together in the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe. It’s not your average pumpkin pie—it’s a layered delight that combines silky pumpkin ganache, rich caramel, crumbly streusel, and fluffy whipped cream, making each bite a celebration of fall.

The image shows a slice of pie lifted above a white dish on a white marbled surface. The pie slice has four visible layers: a bottom brown crust layer with a crumbly texture, a thick orange pumpkin-colored filling with a smooth surface above it, a thick white whipped cream layer on top of the filling, and a crumbly brown streusel topping scattered over the whipped cream. The outer edge of the crust is thick and puffy with a golden-brown color. The slice is held by a pie server, and the background is softly blurred. 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 with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe
Top Tip
How to Serve Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe

Why You'll Love This Recipe

I remember the first time I made this recipe—it was a bit of a project, but totally worth every minute in the kitchen. What really sets this pie apart is the balance of textures and flavors, where each element—from the smooth ganache to the crunchy streusel—plays its part perfectly.

Complex Layers: Every mouthful offers caramel’s buttery sweetness, luscious pumpkin ganache, and a satisfying streusel crunch.
Make-Ahead Friendly: You can prepare it in stages, which means less stress on the day you want to serve it.
Impress Without Fancy Techniques: Although it sounds intricate, the steps are straightforward—you’ll feel like a pro afterward!
Perfect for Fall and Beyond: It’s classic enough for the holidays but works anytime you want a special pumpkin treat.

The image shows a pumpkin pie in a white pie dish with black scalloped edges. The pie has three visible layers: a crunchy golden-brown crust at the bottom, a thick, smooth orange pumpkin filling in the middle, and a thick white whipped cream layer topped with crumbled brown streusel made of oats and sugar. The pie is placed on a white marble surface. In the background, there is a clear glass bottle of dark syrup and a turquoise bowl filled with more streusel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients here is key to capturing that quintessential Milk Bar experience. Each item plays a role—from the richness of the butter to the aromatic spices in the ganache. Here are a few tips on the major players:

Flat lay of bright orange pumpkin puree in a bowl, chunks of creamy white chocolate, golden cubes of unsalted butter, a small pile of light brown sugar, rolled oats with a sprinkle of warm cinnamon and cardamom powder, thick caramel sauce with a glossy texture, and fresh heavy cream beside a vanilla bean pod, all beautifully arranged in soft natural light, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Refrigerated Pie Crust: Using a store-bought crust saves time but look for one that’s buttery and flaky to balance the creamy filling.
White Sugar: Essential for that perfect caramel, it melts and browns beautifully for a deep flavor without bitterness.
Heavy Cream: Adds luxurious richness to both the caramel and ganache, helping them stay silky and smooth.
Unsalted Butter: I always go for unsalted here so I can control the saltiness of the pie perfectly.
Light Corn Syrup: It prevents crystallization in the caramel, keeping it glossy and smooth.
Kosher Salt: Salt is a game-changer in balancing sweetness and bringing out all the flavors.
Vanilla Extract: Vanilla adds warmth and depth—don’t skip it for this pie!
Pumpkin Puree: Roasting it beforehand intensifies the flavor and reduces moisture for the perfect ganache texture.
White Chocolate: Melts down into the ganache beautifully, adding a creamy sweetness that complements the pumpkin and spice.
Pumpkin Pie Spice: The classic blend of cinnamon, nutmeg, ginger, and cloves brings the familiar cozy aromas.
All Purpose Flour and Rolled Oats: These create a streusel that’s both crunchy and tender—important for that contrast in texture.
Ground Cinnamon & Cardamom: Cardamom adds an unexpected aromatic kick that makes the streusel memorable.
Powdered Sugar: Sweetens and lightens the whipped cream without leaving any grainy texture.

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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

I love encouraging folks to make this pie their own. While I stick closely to the original recipe, I’ve experimented with a few tweaks that you might enjoy. Feel free to adapt flavors or components based on your preferences or pantry staples.

Variation: When I’m short on time, I swap the oat streusel for crushed gingersnaps—it adds a spicy crunch that contrasts wonderfully with the smooth ganache.
Dairy-Free Option: Substitute coconut cream for heavy cream and try vegan butter in the caramel and streusel—you'll still get plenty of richness.
Extra Spice: For a bolder pumpkin flavor, add a dash of freshly grated nutmeg directly into the ganache.

Step-by-Step: How I Make Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe

Step 1: The Foundation – Making Your Caramel

Making the caramel first is crucial because it needs time to cool and set. I start by combining water, sugar, and light corn syrup in a saucepan, stirring just enough to dissolve the sugar. Once dissolved, resist the urge to stir—the magic here is to swirl the pan gently, letting the mixture darken evenly. Watch closely; once it deepens to a rich amber, turn off the heat and whisk in cubed butter, one piece at a time. This part always feels like a high-stakes magic trick but trust me, it’s worth the attention! Once the butter is fully incorporated, add the cream, salt, and vanilla, then pour into a heatproof bowl and chill in the fridge to firm up.

Step 2: Preparing the Crust and Roasting Pumpkin Puree

While your caramel is chilling, unroll the refrigerated pie crust and press it gently into your 9-inch pie dish. I like to use my fingers to flute the edges for a pretty finish. Pop the crust into the fridge to stay cold while you preheat the oven to 400°F. Then, fill it with pie weights and bake for 20 minutes. After removing the weights, let the crust cool completely.

Next, spread pumpkin puree thinly on a parchment-lined baking sheet and roast at 325°F for 30 minutes. This step concentrates the pumpkin’s flavor and removes excess moisture, which makes the ganache silky rather than watery. Allow the roasted pumpkin to cool.

Step 3: Crafting the Pumpkin Ganache

Chop the white chocolate into chunks and place them in a large heatproof bowl. Heat cream, corn syrup, and butter in a small saucepan until boiling, then pour over the chocolate. Stir until smooth and silky. Add in the roasted pumpkin puree, pumpkin pie spice, and salt, then blend everything with a stick blender until perfectly smooth. I can’t stress enough how smooth this step needs to be—it really defines the luxurious texture of your final pie! Chill the ganache in the fridge while you prepare the streusel.

Step 4: The Crunchy Streusel Topping

For the streusel, mix flour, brown sugar, rolled oats, cinnamon, cardamom, and salt. Rub in the butter with your fingertips until the mixture looks like coarse crumbs. Spread evenly on a parchment-lined baking sheet and bake at 325°F for about 15 minutes until golden and crisp. Let it cool, then crumble into bite-sized clusters. This topping adds that irresistible crunch that contrasts the creamy pie so beautifully.

Step 5: Assembly and Chill

Once your caramel is firm, spread it on the bottom of the cooled pie crust. Spoon the pumpkin ganache over the top and smooth it out nicely. Cover and refrigerate your pie overnight (or at least 8 hours) to let everything set properly. This chilling time is key—trust me, the patience pays off.

Step 6: Whip Up the Chantilly Cream and Finish

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Generously dollop or pipe this fluffy cream over the chilled pie, then sprinkle with the crumbled streusel. The contrast of cool and creamy cream with the crumbly topping is pure joy in every bite.

Top Tip

From my experience making this Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe, small details can elevate your results dramatically. Here are a few tips worth remembering:

Silky Ganache: Use a stick blender to combine your pumpkin and white chocolate mixture for the smoothest, creamiest filling possible.
Don’t Rush the Chilling: Overnight refrigeration makes slicing neater and the flavors meld beautifully.
Butter at Room Temperature: When making streusel, ensure butter is soft but not melted for the perfect crumbly texture.
Watch the Caramel Color: It goes from perfect to burnt quickly—be ready to remove it from heat as soon as it’s a deep amber color.

How to Serve Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe

Garnishes

I often add a few toasted pepitas on top of the streusel for a little extra crunch and a lovely contrast in color. A light dusting of cinnamon or even a drizzle of leftover caramel can make the presentation stunning and the flavor more dynamic. On occasion, I sprinkle a touch of flaky sea salt atop the caramel layer before assembling—trust me, it’s divine.

Side Dishes

This pie shines as the centerpiece dessert, but if you’re serving dinner alongside it, I love pairing it with a simple roasted turkey or even a spiced apple cider. For a holiday spread, roasted Brussels sprouts and mashed sweet potatoes complement the pumpkin flavors perfectly and add balance to the table.

Creative Ways to Present

For gatherings, I’ve made this pie in a tart pan with a removable bottom—makes slicing and serving a breeze and looks elegant on any dessert plate. Alternatively, baking it in a square pan and cutting into bars turns it into a party-ready treat that’s easy to portion and pass around. Play around with garnishes like edible flowers or a dusting of pumpkin pie spice for festive flair.

Make Ahead and Storage

Storing Leftovers

After enjoying the first slice, wrap your pie tightly with plastic wrap or keep it covered in an airtight container in the fridge. It stays fresh for up to a week, which is great because this pie tastes even better after a day or two as the flavors deepen.

Freezing

I’ve frozen the pie several times without the whipped cream topping and found it holds up nicely for up to two months. Be sure to thaw it overnight in the fridge to avoid sogginess. Add fresh whipped cream before serving for the best texture.

Reheating

This pie is best served chilled or at room temperature. I don’t recommend reheating since the ganache and caramel layers lose their structure and mouthfeel when warmed.

Frequently Asked Questions:

Can I make the caramel ahead of time?

Absolutely! In fact, the recipe calls for making the caramel early to give it time to cool and set in the refrigerator. This also helps with assembly since the caramel layer holds better if it’s firm.

Why roast the pumpkin puree before making the ganache?

Roasting pumpkin puree reduces excess moisture, which helps create a silky, creamy ganache that sets perfectly. It also deepens the pumpkin’s natural flavor, giving the pie added richness and complexity.

Can I use homemade pie crust for this recipe?

Definitely! A homemade buttery pie crust will work beautifully and add extra flavor. Just be sure to blind bake it thoroughly with pie weights to prevent sogginess when adding the layers.

What’s the best way to slice this rich pie?

I recommend chilling the pie overnight so it firms up well, then using a sharp knife dipped in hot water between slices for clean cuts. This helps keep the layers intact and the slices looking neat.

Final Thoughts

Making the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel and Whipped Cream Recipe has become one of my favorite kitchen adventures—because it’s more than just pumpkin pie; it’s a celebration in every layer. If you’re up for a bit of a project and want a dessert that wows your friends and family, this is the recipe I wholeheartedly recommend. Once you get the hang of the steps and enjoy that first forkful, I bet you’ll be making it again and again.