Description
Milk Bar Pumpkin Pie is a luscious dessert featuring a flaky refrigerated pie crust filled with a silky pumpkin ganache layered over rich homemade caramel and topped with a crisp oat streusel and fluffy chantilly cream. This pie is baked and chilled to perfection, balancing smooth textures and warm autumn flavors enhanced with pumpkin pie spice and vanilla, perfect for festive occasions or cozy evenings.
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: Combine water, sugar, and light corn syrup in a saucepan over medium-high heat, stirring until sugar dissolves. Stop stirring and swirl the pan occasionally as it cooks for about 15 minutes until deep brown. Turn off heat and whisk in butter cubes one at a time. Stir in heavy cream, kosher salt, and vanilla extract. Pour caramel into a heatproof bowl and refrigerate to set.
- Prepare the pie crust: Heat oven to 400°F. Unroll pie crust and place it in a 9-inch deep pie dish. Flute edges with your fingers and refrigerate while oven heats. Fill crust with pie weights and bake for 20 minutes. Remove weights and allow crust to cool completely.
- Roast pumpkin puree: Reduce oven temperature to 325°F. Spread pumpkin puree on parchment-lined baking sheet and bake for 30 minutes until reduced to about 2 cups and slightly darkened. Cool before using.
- Make pumpkin ganache: Place white chocolate pieces in a heatproof bowl. In a saucepan, bring heavy cream, light corn syrup, and butter to a boil. Pour hot mixture over the white chocolate and stir until melted. Add roasted pumpkin puree, pumpkin pie spice, and salt. Blend with a stick blender until smooth. Refrigerate ganache.
- Make streusel: Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and salt. Rub together with fingers until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake at 325°F for 15 minutes until crisp. Cool, then crumble.
- Assemble the pie: Once caramel is firm, pour it into the cooled pie crust, spreading evenly. Spoon pumpkin ganache over the caramel and smooth the top. Cover and refrigerate for at least 8 hours or overnight to set.
- Prepare chantilly cream: Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spoon cream over pie before serving.
- Finish and serve: Sprinkle crumbled streusel atop chantilly cream. Keep pie chilled until serving. Slice and serve chilled or at room temperature. Store leftover pie covered in the refrigerator.
Notes
- Store pie covered in the refrigerator for up to 1 week.
- Pie is best served chilled or at room temperature; no reheating needed.
- Freeze without whipped topping for up to 2 months; thaw overnight in the fridge.
- Blend ganache thoroughly for a silky smooth texture.
- Use a tart pan with removable bottom for easy and elegant presentation.
- Flavor whipped cream with a touch of maple or cinnamon for extra warmth.
- Substitute oat streusel with crushed ginger snaps or shortbread for different textures and flavors.
- To make bars, bake in a square pan instead of a pie dish for party-ready servings.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
