Description
Milk Bar Pumpkin Pie is an indulgently rich dessert featuring a flaky refrigerated pie crust filled with silky pumpkin ganache layered over a homemade caramel base. Topped with a crunchy spiced oat streusel and fluffy chantilly cream, this recipe balances creamy, sweet, and spiced flavors perfect for the fall season.
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 Unsalted 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: Combine water, white sugar, and light corn syrup in a saucepan. Stir while heating over medium-high until sugar dissolves, then stop stirring and swirl pot gently. Cook for 15 minutes, swirling occasionally until mixture turns deep brown. Remove from heat and whisk in butter cubes one at a time. Then stir in heavy cream, kosher salt, and vanilla extract. Pour caramel into a heatproof bowl and let cool completely before refrigerating to set.
- Prepare the pie crust: Preheat oven to 400°F. Unroll the refrigerated pie crust and fit into a 9” deep pie dish, flute edges with fingers. Chill crust in refrigerator until oven is ready.
- Bake the crust: Fill pie crust with pie weights and bake for 20 minutes. Remove from oven, discard weights, and cool crust completely. Lower oven temperature to 325°F.
- Roast the pumpkin puree: Spread pumpkin puree on a parchment-lined baking sheet using an offset spatula. Bake for 30 minutes until reduced to about 2 cups and slightly darkened. Cool pumpkin thoroughly.
- Make pumpkin ganache: Place white chocolate pieces in a large heatproof bowl. In a saucepan, bring heavy cream, light corn syrup, and butter to a boil. Pour hot mixture over chocolate and stir until melted and smooth. Stir in roasted pumpkin puree, pumpkin pie spice, and salt. Use a stick blender to puree the mixture until silky smooth. Refrigerate ganache until ready to assemble.
- Prepare streusel topping: In a bowl, rub together flour, brown sugar, rolled oats, butter, cinnamon, cardamom, and salt until fully combined and crumbly. Spread on parchment-lined baking sheet and bake at 325°F for 15 minutes. Cool completely then crumble into small crumbs.
- Assemble the pie: Once caramel is firm, pour it evenly into the bottom of the baked pie crust. Spoon chilled pumpkin ganache over the caramel and spread smoothly with a spatula. Cover pie and refrigerate for at least 8 hours or overnight.
- Make chantilly cream: Beat heavy whipping cream, vanilla extract, and powdered sugar in a mixing bowl until stiff peaks form.
- Finish the pie: Spread chantilly cream over the chilled pie. Sprinkle crumbled streusel on top of the cream layer. Keep pie refrigerated until ready to serve. Slice and serve chilled or at room temperature, then store pie back in refrigerator.
Notes
- Store pie covered in refrigerator for up to 1 week.
- Best served chilled or at room temperature; no reheating needed.
- Freeze pie without whipped topping for up to 2 months; thaw overnight in refrigerator.
- Blend pumpkin ganache well for a silky smooth texture.
- Use a tart pan with removable bottom for easier slicing and elegant presentation.
- Flavor whipped cream by infusing with maple syrup or cinnamon for extra depth.
- Substitute oat streusel with crushed ginger snaps or shortbread cookies if preferred.
- To make bars instead of pie, bake the ganache in a square pan for party-ready servings.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
