Description
Milk Bar Pumpkin Pie is a rich and indulgent dessert featuring a flaky refrigerated pie crust filled with a silky smooth pumpkin ganache layered on top of homemade caramel. The pie is topped with fresh whipped Chantilly cream and a crunchy oat streusel for the perfect balance of textures and flavors. Its combination of roasted pumpkin puree, white chocolate, warm spices, and salted caramel make it a standout autumn treat that requires chilling overnight to set.
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 water, sugar, and corn syrup to a medium saucepan and stir while heating over medium-high heat until the sugar dissolves. Stop stirring and swirl the pan gently, cooking for about 15 minutes until the mixture turns a deep brown color. Remove from heat and whisk in cubed butter one piece at a time until melted. Stir in heavy cream, kosher salt, and vanilla extract. Pour caramel into a heatproof bowl and let cool completely, then refrigerate to set.
- Prepare and Bake Pie Crust: Preheat oven to 400°F. Unroll the refrigerated pie crust and fit it into a 9” deep pie dish. Flute the edges using your fingers. Place the crust in the refrigerator until oven is ready. Fill the crust with pie weights and bake for 20 minutes. Remove from oven, take out pie weights, and allow crust to cool completely.
- Roast Pumpkin Puree: Lower oven temperature to 325°F. Spread pumpkin puree evenly on a parchment-lined baking sheet with an offset spatula. Roast for 30 minutes until reduced to about 2 cups and slightly darkened. Remove from oven and cool.
- Make Pumpkin Ganache: Place white chocolate pieces in a large heatproof bowl. In a saucepan, combine heavy cream, corn syrup, and butter and bring to a boil. Pour the hot mixture over the white chocolate and stir until melted and smooth. Add roasted pumpkin puree, pumpkin pie spice, and salt. Use an immersion blender to puree until silky smooth. Refrigerate ganache until chilled.
- Prepare Streusel: In a large bowl, combine all-purpose flour, light brown sugar, rolled oats, ground cinnamon, ground cardamom, and a pinch of salt. Rub in cold unsalted butter with your fingers until mixture resembles coarse crumbs. Spread streusel on a parchment-lined baking sheet and bake at 325°F for 15 minutes. Let cool, then crumble into crumbs.
- Assemble the Pie: Once caramel is firm, pour it into the bottom of the cooled pie crust and spread evenly. Spoon the chilled pumpkin ganache over the caramel layer and smooth with a spoon or spatula. Cover and refrigerate for at least 8 hours or overnight to set.
- Make Chantilly Cream: In a chilled mixing bowl, beat heavy whipping cream, vanilla extract, and powdered sugar until stiff peaks form.
- Finish and Serve: Remove pie from refrigerator. Spoon the Chantilly cream over the top evenly. Sprinkle the streusel crumbs over the whipped cream. Keep the pie refrigerated until serving. Slice with a sharp knife and serve chilled or at room temperature. Return any leftovers to the refrigerator promptly.
Notes
- Store the pie covered in the refrigerator for up to 1 week.
- The pie is best served chilled or at room temperature; reheating is not recommended.
- Freeze the pie without the whipped topping for up to 2 months and thaw overnight in the refrigerator before serving.
- For a silkier filling, blend the ganache until completely smooth.
- Consider using 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 topping with crushed ginger snaps or shortbread crumbs if desired.
- To make bars instead of a pie, bake in a square pan for easy, party-ready servings.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
