Description
This Milk Bar Pumpkin Pie recipe combines a flaky refrigerated pie crust with rich caramel, a silky pumpkin ganache, a spiced oat streusel topping, and fresh whipped chantilly cream. The pie boasts complex layers of flavor with aromatic pumpkin pie spice and vanilla, baked pumpkin puree, and a sweet white chocolate ganache, making it a perfect dessert for fall and holiday gatherings.
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 Caramel: Combine water, sugar, and corn syrup in a saucepan over medium-high heat and stir until sugar dissolves. Stop stirring and swirl occasionally while cooking for 15 minutes until the mixture darkens. Off the heat, whisk in butter cubes one at a time, then add heavy cream, salt, and vanilla. Pour caramel into a heatproof bowl and refrigerate to cool and set.
- Prepare Pie Crust: Preheat oven to 400°F. Unroll pie crust into a 9” deep pie dish and flute the edges. Chill the crust in the refrigerator until oven is ready.
- Bake Pie Crust: Fill crust with pie weights and bake for 20 minutes. Remove weights and allow crust to cool completely.
- Roast Pumpkin: Reduce oven temperature to 325°F. Spread pumpkin puree evenly on a parchment-lined baking sheet and bake for 30 minutes until reduced to about 2 cups and slightly darkened. Let cool.
- Make Pumpkin Ganache: Place white chocolate pieces in a heatproof bowl. Boil heavy cream, corn syrup, and butter in a saucepan, then pour over white chocolate. Stir until melted and smooth. Add roasted pumpkin, pumpkin pie spice, and salt, then blend with a stick blender until smooth. Refrigerate ganache.
- Prepare Streusel: Mix flour, brown sugar, oats, cinnamon, cardamom, salt, and butter by rubbing together with fingers until crumbly. Spread on a parchment-lined baking sheet and bake at 325°F for 15 minutes. Cool and crumble streusel.
- Assemble Pie: Pour set caramel into the cooled pie crust. Spread pumpkin ganache over the caramel layer evenly. Refrigerate pie covered for at least 8 hours or overnight.
- Make Chantilly Cream: Whip heavy cream, vanilla, and powdered sugar until stiff peaks form.
- Finish and Serve: Spoon chantilly cream over chilled pie and sprinkle streusel on top. Keep pie refrigerated until serving. Slice and enjoy chilled or at room temperature.
Notes
- Store 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 pie without whipped topping for up to 2 months; thaw overnight in the refrigerator before serving.
- Blend the ganache thoroughly for a silky pumpkin filling.
- Use a tart pan with a removable bottom for a refined presentation.
- Infuse chantilly cream with maple syrup or cinnamon for extra flavor.
- Substitute streusel with crushed ginger snaps or shortbread cookies if preferred.
- To make bars for parties, bake in a square pan instead of a pie dish.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg
