Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel, and Whipped Chantilly Recipe

Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel, and Whipped Chantilly Recipe is one of those desserts that feels like a hug on a plate. The layers of rich caramel, silky pumpkin ganache, crunchy streusel, and fluffy whipped chantilly come together in such a dreamy way—you'll soon see why it's worth every minute.

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

Ingredients & Why They Work

Every element in the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel, and Whipped Chantilly Recipe is chosen to complement one another—each ingredient brings its own magic. Here’s why these staples work so well in this pie.

• Refrigerated Pie Crust: Perfect for creating that flaky, buttery base without the fuss of making from scratch.
• White Sugar: Essential for the caramel’s rich sweetness and chewiness.
• Heavy Cream: Adds luscious creaminess to both the caramel and whipped chantilly, making the texture rich but silky.
• Unsalted Butter: Gives depth to caramel and streusel without extra saltiness.
• Light Corn Syrup: Helps stabilize the caramel and ganache, keeping them smooth and prevent crystallization.
• Vanilla Extract: Brings warmth and enhances all the sweet layers.
• Pumpkin Puree: The star ingredient—roasting it concentrates flavor and reduces moisture for that velvety ganache.
• White Chocolate: Balances the pumpkin spice with creamy sweetness for a dreamy filling.
• Pumpkin Pie Spice: Classic warming spices that tie everything together beautifully.
• All Purpose Flour & Rolled Oats: Make the streusel tender but crunchy, adding rustic texture.
• Ground Cinnamon & Cardamom: Add aromatic notes to streusel without overpowering.
• Powdered Sugar: Sweetens and stabilizes the whipped chantilly for light, airy topping.

Make It Your Way

One of the things I love about this Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel, and Whipped Chantilly Recipe is how easily it adapts to your style. Here’s how I sometimes tweak it and ideas for you to get creative.

• Variation: Sometimes I infuse the whipped chantilly with a touch of maple syrup or cinnamon to complement the pie spices—that cozy twist is a crowd favorite every time.
• Dietary Tweaks: For a dairy-free take, swap heavy cream with coconut cream and butter with vegan margarine; the pie still turns out luscious but with a unique flavor bonus.
• Presentation: Try making this in a square pan and cutting into bars for easy party serving instead of a whole pie.
• Crunch Swap: If oats aren’t your thing, crushed ginger snaps or shortbread crumbs make delicious streusel alternatives.

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

Step 1: Craft the Deep, Buttery Caramel

Starting with the caramel is key since it needs time to cool and set. Begin by stirring sugar, water, and corn syrup in a saucepan over medium-high heat—once it dissolves, stop stirring to avoid grainy caramel; just swirl carefully. When it turns a rich amber, whisk in the butter cubes one at a time, then stir in heavy cream, salt, and vanilla. Pour it into a heatproof bowl and pop it in the fridge to chill and thicken while you prep the other components. Trust me, lingering near the stove watching the color change is oddly satisfying!

Step 2: Prepare and Blind Bake the Pie Crust

Unroll your refrigerated pie crust and press it into a deep 9-inch pie dish. I like using my fingertips to flute the edges—it gives a charming, rustic look without fuss. Chill the crust in the fridge while your oven preheats to 400°F. Next, fill the crust with pie weights (or dried beans) and bake for 20 minutes to prevent sogginess. Remove weights and let the crust cool completely before assembling.

Step 3: Roast the Pumpkin Puree for Intense Flavor

Spread the pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 30 minutes until it reduces by about a third and deepens in color. This step really concentrates the pumpkin flavor and evaporates excess moisture, ensuring your ganache sets perfectly and tastes rich.

Step 4: Whip Up the Silky Pumpkin Ganache

Put chopped white chocolate into a heatproof bowl. In a saucepan, bring cream, corn syrup, and butter to a boil, then pour over the chocolate. Stir gently until smooth and melted. Mix in the roasted pumpkin puree, pumpkin pie spice, and salt, then use a stick blender to puree the mixture until perfectly smooth and creamy. Chill the ganache until it firms up a bit, which usually takes at least a couple of hours.

Step 5: Bake the Warm, Spiced Streusel Topping

Combine flour, brown sugar, oats, cinnamon, cardamom, and salt, then rub in the cold butter with your fingers until everything clumps together in crumbly bits. Spread the mixture on a parchment-lined baking sheet and bake at 325°F for about 15 minutes until lightly golden and crisp. Once cooled, crumble it further to get that addictive streusel texture on top.

Step 6: Assemble and Chill the Pie Layers

Once your caramel is firm, pour a generous layer into the bottom of the baked pie crust. Next, spread the chilled pumpkin ganache evenly over the caramel. Cover the pie and refrigerate for at least 8 hours or overnight—this step is crucial for everything to set and flavors to marry beautifully.

Step 7: Finish with Fluffy Whipped Chantilly and Streusel

Just before serving, whip the heavy cream, vanilla, and powdered sugar to stiff peaks. Spoon the chantilly cream generously over the pie, then sprinkle the streusel on top for that final crunchy touch. Slice, serve, and watch everyone’s faces light up!

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

Garnishes

I tend to keep it simple with a sprinkle of extra streusel on top, but sometimes I add a few toasted pumpkin seeds or a light dusting of cinnamon for a festive touch. A drizzle of leftover caramel on each slice is always a decadent bonus if you ask me.

Side Dishes

This pie pairs beautifully with a cup of strong coffee or chai tea. For a full autumnal spread, serve alongside roasted nuts, spiced apple cider, or even a scoop of vanilla ice cream for extra indulgence.

Creative Ways to Present

For special occasions, I’ve assembled individual servings in clear glass jars to show off those gorgeous layers. It’s a fun way to serve guests and makes leftovers feel extra special. You can also pipe the whipped cream with a decorative tip for a fancy finish.

Make Ahead and Storage

Storing Leftovers

Keep your pie tightly covered in the fridge, and it will stay fresh for up to a week. I like to slice just before serving to keep those layers looking neat and textures perfect.

Freezing

I’ve frozen this pie a couple of times without the whipped chantilly topping and found it freezes beautifully for a couple of months. Just thaw it overnight in the fridge, then whip fresh cream to top it before serving.

Reheating

This pie is best served chilled or at room temperature. Since it’s a cheesecake-like texture, reheating is not recommended—you’ll want to enjoy that silky ganache as is.

Final Thoughts

This Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Streusel, and Whipped Chantilly Recipe has become my go-to dessert for the holidays and special occasions. It’s the kind of recipe that earns compliments every time and makes me feel proud to serve a pie that’s both show-stopping and surprisingly doable. Give it a try—I can't wait to hear how much you love it as much as I do!

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