There’s something truly magical about a pie that blends layers of flavor and texture into every bite — that’s exactly what the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, and Streusel Recipe delivers. With luscious caramel, silky pumpkin ganache, and a crunchy oat streusel, this pie is a showstopper that's worth every minute in the kitchen.

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, and Streusel Recipe
Top Tip
How to Serve Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, and Streusel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, and Streusel Recipe

Why You'll Love This Recipe

I first made this pie when I wanted to impress at a fall dinner party, and it blew everyone away — including me! The way the layers work together is just brilliant, and you really get to taste each component shine. Plus, it’s a bit different from your classic pumpkin pie, which makes it even more special.

Layered Decadence: Caramel, pumpkin ganache, and streusel combine for a perfectly balanced texture and flavor experience.
Impressively Gourmet: It looks fancy but is surprisingly straightforward, making you feel like a pro baker in your own kitchen.
Make-Ahead Friendly: It tastes even better the next day, so prepping in advance is a breeze for holiday gatherings.
Customization Options: The components are flexible enough to swap out or flavor in new ways to suit your taste or occasion.

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

This pie is a harmony of carefully chosen ingredients that each add their own magic. From creamy pumpkin puree to rich white chocolate, each component brings a textural or flavorful element that makes the final pie complex yet comforting. Don’t rush on the caramel and roasting the pumpkin—the depth in those steps really shines.

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: An easy and reliable base; using a quality crust lets the filling shine.
White Sugar: For making the caramel—the backbone of that rich, buttery sweetness.
Heavy Cream: Adds lusciousness to both the caramel and ganache, creating a silky texture.
Unsalted Butter: Important to control the saltiness and lends richness to caramel, ganache, and streusel.
Water & Light Corn Syrup: Helps the sugar caramelize without crystallizing, giving you that dreamy caramel consistency.
Kosher Salt & Vanilla Extract: Salt balances sweetness perfectly, while vanilla rounds out flavors beautifully.
Pumpkin Puree: Roasting it concentrates flavor and enhances the pie’s pumpkin depth.
White Chocolate: Sweet and creamy; melts into the pumpkin to make the ganache luxuriously smooth.
Pumpkin Pie Spice: Essential for that signature pumpkin pie warmth and aroma.
All Purpose Flour, Light Brown Sugar, Rolled Oats: The foundation of the streusel, lending crunch and a hint of sweetness.
Ground Cinnamon & Cardamom: Spices that bring an extra layer of cozy warmth to the streusel.
Heavy Whipping Cream & Powdered Sugar (for Chantilly): Whipped into a delicate cream to finish the pie with airy sweetness.

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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

One of my favorite parts about this Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, and Streusel Recipe is how easy it is to make it your own. Whether you want to make it a little sweeter, swap spices, or streamline prep, there are plenty of ways to put your spin on it.

Variation: I sometimes infuse the whipping cream with a touch of cinnamon or maple syrup for a seasonal twist that complements the pumpkin perfectly.
Dietary Swaps: For a gluten-free streusel, try almond flour plus a gluten-free oat blend—you won’t lose that satisfying crunch.
Presentation: If you’re short on time, turning this into bars works beautifully and makes serving much easier.

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

Step 1: Master the Caramel

Start by combining sugar, water, and corn syrup in a saucepan, stirring only until the sugar dissolves. Then stop stirring and let it caramelize by swirling occasionally—this helps prevent crystals. Once it turns a deep amber, whisk in cold butter, then pour in heavy cream, salt, and vanilla. Trust me, this slow, careful process yields that perfect, luscious caramel layer. Pour it into a bowl to cool completely, then refrigerate so it firms up before the pie assembly.

Step 2: Prep & Blind Bake the Crust

Unroll your refrigerated crust, press it into a 9” deep pie dish, and flute the edges with your fingers. Keep it cold in the fridge until your oven is ready at 400°F. Use pie weights or dried beans to blind bake for 20 minutes. This keeps the crust from shrinking or bubbling so it stays perfectly crisp under the decadent filling. Once baked, remove weights and let cool completely before continuing.

Step 3: Roast the Pumpkin Puree

Spoon your pumpkin puree onto a parchment-lined baking sheet and bake at 325°F for about 30 minutes. Roasting reduces moisture and deepens that pumpkin flavor, which really elevates the entire ganache layer. Let it cool before mixing it with the white chocolate and cream mixture.

Step 4: Whip Up the Pumpkin Ganache

Add chopped white chocolate to a heatproof bowl. Bring heavy cream, corn syrup, and butter to a boil, then pour over the chocolate and stir until melted and silky. Add roasted pumpkin puree, pumpkin pie spice, and salt. Use a stick blender to get this as smooth as possible—this step makes the filling incredibly creamy and luscious. Chill it thoroughly so it firms up before adding to your crust.

Step 5: Bake & Crumble the Streusel

Mix flour, brown sugar, oats, butter, cinnamon, cardamom, and salt together by rubbing between your fingers until crumbly. Spread onto parchment and bake at 325°F for 15 minutes or until golden and fragrant. Let cool completely before crumbling on top of your pie. This streusel adds the perfect crunch and a warm spice note that ties everything together.

Step 6: Assemble & Chill

Once your caramel is firm, pour it into the bottom of your cooled crust. Spread the pumpkin ganache evenly over the caramel. Cover and refrigerate for at least 8 hours or overnight so the flavors meld beautifully and the pie sets to slice cleanly.

Step 7: Finish with Chantilly Cream & Streusel

Whip your heavy cream, vanilla, and powdered sugar until stiff peaks form. Spoon or pipe this airy Chantilly cream on top of the chilled pie, then scatter the streusel over the cream just before serving. The combination of textures and flavors here makes each bite unforgettable.

Top Tip

From my experience, the success of the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, and Streusel Recipe hinges on a few key moments where patience really pays off.

Patience with Caramel: Don’t rush the caramel’s color change; that deep amber hue is what gives it its signature flavor.
Roast the Pumpkin: It’s a game changer! Roasting intensifies flavor and reduces watery puree that can make pies soggy.
Blend the Ganache Smooth: Using a stick blender ensures an ultra-smooth filling, which contrasts perfectly with the crunchy streusel.
Chill Enough: The overnight chill helps the pie slice cleanly and flavors meld—don’t skip this resting step!

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

Pumpkin Pie with Caramel - Serving Suggestion

Garnishes

I love to keep it simple with a dusting of cinnamon or a few toasted pepitas sprinkled on top of the streusel for an earthy crunch. Freshly whipped cream with a dash of maple syrup or cinnamon is always a hit too—it adds a cozy, aromatic finish.

Side Dishes

This pie pairs beautifully with a spiced chai latte or a dollop of bourbon-infused whipped cream for grown-up occasions. For savory sides, a sharp cheddar cheese plate or roasted root vegetables complement the sweet-spiced richness nicely.

Creative Ways to Present

For my last Thanksgiving, I served this pie in a tart pan with a removable bottom, making it easy to plate individual slices beautifully. You could also turn it into mini pies or bars—great for parties or potlucks. Adding edible gold leaf on the whipped cream for a festive touch took it over the top, and my friends loved the fancy vibe!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover pie, well covered, in the fridge for up to a week. This pie keeps its flavors and textures wonderfully. Just be sure to cover the pie tightly to keep the ganache and whipped cream from drying out or absorbing fridge odors.

Freezing

Freezing this pie without the whipped cream topping works great — wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge. Add fresh whipped cream and streusel just before serving to retain that fresh, light finish.

Reheating

This pie is best served chilled or at room temperature. Reheating isn’t necessary and can change the textures, especially of the ganache and streusel. Just remove it from the fridge 15–20 minutes before serving to take off the chill if desired.

Frequently Asked Questions:

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust works beautifully here if you prefer. Just make sure to blind bake it thoroughly as stated to keep from getting soggy from the layers. A rich butter crust pairs especially well with the caramel and pumpkin ganache.

How long does the pie need to chill before serving?

I recommend chilling the pie for at least 8 hours or overnight. This chilling time allows the ganache to set perfectly and the flavors to fully develop, ensuring smooth slicing and a rich taste experience.

Can I prepare parts of this pie ahead of time?

Yes! The caramel should be made first and refrigerated to set, and the pumpkin can be roasted ahead as well. You can also prepare the streusel in advance and store it in an airtight container until ready to bake and crumble on top.

What’s the best way to avoid a soggy pie crust?

Blind baking the crust with pie weights is key to preventing sogginess because it cooks the crust fully before adding wet fillings. Also, letting the caramel set firmly before spreading and chilling the pie overnight helps maintain a crisp base.

Final Thoughts

This Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, and Streusel Recipe has become my go-to for fall celebrations because it feels like a dessert you’d find in a gourmet bakery, but made entirely in your own kitchen. Being able to craft those layers — the rich caramel, smooth pumpkin, and crunchy topping — fills me with a cozy sense of accomplishment. I can’t wait for you to make it and enjoy the same warm smiles and happy sighs I get when serving this pie around the table. Trust me, it’s a recipe worth savoring!