Description

Milk Bar Pumpkin Pie is a luxurious dessert featuring a flaky refrigerated pie crust filled with rich pumpkin ganache, homemade caramel, and topped with crunchy oat streusel and whipped Chantilly cream. This recipe involves creating layers of caramel, roasted pumpkin ganache, and a buttery streusel topping, making it perfect for festive occasions and pumpkin lovers alike.

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

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Instructions

Make the caramel: Add water, white sugar, and light corn syrup to a saucepan and stir over medium-high heat until sugar dissolves. Stop stirring and allow to cook, swirling the pan occasionally, until deep brown (about 15 minutes). Remove from heat and add cubed butter one piece at a time, whisking thoroughly. Then add heavy cream, kosher salt, and vanilla extract, mix well. Pour into a heatproof bowl, cool completely and refrigerate until set.
Prepare the pie crust: Preheat oven to 400°F. Unroll refrigerated pie crust into a 9” deep pie dish and flute edges with fingers. Refrigerate while the oven heats. Fill crust with pie weights and bake for 20 minutes. Remove weights and cool completely.
Roast the pumpkin puree: Lower oven temperature to 325°F. Spread pumpkin puree evenly on parchment-lined baking sheet using an offset spatula. Bake for 30 minutes until reduced to about 2 cups and slightly darkened. Cool.
Make pumpkin ganache: Place white chocolate pieces in a heatproof bowl. In a saucepan, bring butter, heavy cream, and light corn syrup to a boil. Pour the hot mixture over white chocolate and stir until melted and smooth. Add roasted pumpkin puree, pumpkin pie spice, and salt; blend with stick blender until silky smooth. Refrigerate ganache to chill.
Prepare streusel topping: Combine flour, light brown sugar, rolled oats, ground cinnamon, ground cardamom, and salt in a bowl. Rub in butter with fingers until mixture resembles coarse crumbs. Spread streusel on parchment-lined baking sheet and bake at 325°F for 15 minutes. Cool and crumble.
Assemble the pie: Once caramel has set, pour it into the bottom of the cooled pie crust and spread evenly. Spoon chilled pumpkin ganache over caramel and smooth the surface. Cover and refrigerate for at least 8 hours or overnight to set.
Make Chantilly cream: Beat heavy whipping cream, vanilla extract, and powdered sugar in a bowl until stiff peaks form. Spoon over the chilled pie.
Finish with streusel: Sprinkle the crumbled streusel evenly over the whipped cream topping. Keep pie refrigerated until ready to serve. Slice and serve chilled, then return leftovers to refrigerator.

Notes

Store pie covered in the refrigerator for up to 1 week.
Best served chilled or at room temperature; no reheating needed.
Freeze pie without whipped topping for up to 2 months; thaw overnight in refrigerator.
For a silky pumpkin filling, blend ganache thoroughly until very smooth.
Use a tart pan with a removable bottom for an elegant presentation.
Infuse whipped cream with maple syrup or cinnamon for additional flavor.
Substitute oat streusel with crushed ginger snaps or shortbread cookies for a different texture.
To make bars, bake in a square pan instead of a pie dish.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 220 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 80 mg