Description

Milk Bar Pumpkin Pie is a decadent dessert featuring a flaky refrigerated pie crust filled with smooth pumpkin ganache, layered over rich homemade caramel, and topped with a crunchy oat streusel and light whipped cream. This recipe offers a perfect balance of creamy, sweet, and spiced flavors ideal for fall celebrations and holiday dinners.

Ingredients

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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

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Instructions

Make the caramel: Add the water, sugar, and corn syrup to a saucepan and stir while heating over medium-high heat until sugar dissolves. Stop stirring and swirl the pan occasionally, cooking for about 15 minutes until it turns deep brown. Turn off the heat and whisk in butter cubes one at a time. Then stir in heavy cream, salt, and vanilla. Pour into a heatproof bowl and refrigerate to cool and set.
Prepare the pie crust: Preheat oven to 400°F. Unroll the refrigerated pie crust and fit it into a 9” deep pie dish, fluting the edges with your fingers. Refrigerate until oven is ready. Fill the crust with pie weights and bake for 20 minutes. Remove weights and cool completely. Reduce oven temperature to 325°F.
Roast pumpkin puree: Spread pumpkin puree on a parchment-lined baking sheet using an offset spatula. Bake in oven at 325°F for 30 minutes until reduced to about 2 cups and slightly darkened. Let cool.
Prepare pumpkin ganache: Place white chocolate pieces in a large heatproof bowl. Heat heavy cream, light corn syrup, and butter in a saucepan until boiling, then pour over white chocolate and stir until melted. Add roasted pumpkin, pumpkin pie spice, and salt, then blend with a stick blender until silky smooth. Refrigerate.
Make streusel: Combine flour, brown sugar, rolled oats, butter, cinnamon, cardamom, and salt in a large bowl. Rub together with fingers until crumbly. Spread on parchment and bake at 325°F for 15 minutes until crisp and browned. Cool and crumble.
Assemble pie: Once caramel is firm, pour it into the cooled pie crust. Spoon pumpkin ganache over caramel layer and spread evenly. Cover and refrigerate for at least 8 hours or overnight.
Prepare chantilly cream: Beat heavy cream, vanilla extract, and powdered sugar in a bowl until stiff peaks form.
Finish pie: Top chilled pie with chantilly cream and sprinkle crumbled streusel over the top. Keep refrigerated until serving. Slice and serve chilled or at room temperature.

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 in refrigerator overnight.
Blend the ganache fully smooth for a silky filling texture.
Use a tart pan with a removable bottom for elegant presentation.
Infuse the whipped cream with maple syrup or cinnamon for extra flavor.
Substitute the oat streusel with crushed ginger snaps or shortbread for variation.
Turn the pie into bars using a square pan for party-friendly servings.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 250 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 80 mg