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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Rachel
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 12 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Milk Bar Pumpkin Pie is a decadent dessert featuring a flaky refrigerated pie crust filled with a silky smooth pumpkin ganache layered over a rich homemade caramel base. Topped with a crisp spiced oat streusel and fresh whipped Chantilly cream, this pie offers complex flavors of pumpkin pie spice, caramel, and vanilla. Perfect for fall gatherings or holiday celebrations, it requires baking, cooling, and overnight chilling to develop its luscious texture and depth of flavor.

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

  1. Make the caramel: In a saucepan, combine 1 cup white sugar, ¼ cup water, and 2 tablespoons light corn syrup. Stir over medium-high heat until sugar dissolves, then stop stirring and swirl pan occasionally until mixture turns a deep brown color, about 10-15 minutes. Remove from heat and whisk in 6 tablespoons butter cube by cube. Then stir in ⅓ cup heavy cream, 2 teaspoons kosher salt, and 2 teaspoons vanilla extract. Pour into heatproof bowl and refrigerate to set.
  2. Prepare the pie crust: Preheat oven to 400°F. Unroll refrigerated 9-inch pie crust into a deep 9-inch pie dish and flute edges with fingers. Chill crust in refrigerator while oven heats. Fill crust with pie weights and bake for 20 minutes. Remove weights and cool completely. Reduce oven temperature to 325°F.
  3. Roast the pumpkin puree: Spread 30 ounces pumpkin puree on a parchment-lined baking sheet using an offset spatula. Bake for 30 minutes until pumpkin reduces to about 2 cups and darkens slightly. Cool completely.
  4. Make the pumpkin ganache: Place 16 ounces white chocolate pieces in a heatproof bowl. In a saucepan, bring ½ cup heavy cream, ⅓ cup light corn syrup, and 5 tablespoons butter to a boil. Pour hot mixture over white chocolate and stir until melted and smooth. Add roasted pumpkin puree, 3 teaspoons pumpkin pie spice, and ½ teaspoon salt. Puree with a stick blender until silky smooth. Refrigerate until firm.
  5. Prepare the streusel: In a large bowl, combine ½ cup all-purpose flour, ⅓ cup light brown sugar, ⅓ cup rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, and pinch of salt. Rub in 6 tablespoons unsalted butter between fingers until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake at 325°F for 15 minutes. Cool and crumble.
  6. Assemble the pie: Pour set caramel into the cooled pie crust and spread evenly. Spoon chilled pumpkin ganache over the caramel layer and smooth with a spatula. Cover and refrigerate at least 8 hours or overnight to set.
  7. Make Chantilly cream: Whip 1 cup heavy whipping cream with 1 teaspoon vanilla extract and 2 teaspoons powdered sugar until stiff peaks form.
  8. Finish and serve: Spread whipped Chantilly cream on top of the chilled pie. Sprinkle crumbled streusel on top. Keep refrigerated until serving. Slice and serve chilled or at room temperature.

Notes

  • Store pie covered in the refrigerator for up to 1 week.
  • Best served chilled or at room temperature; do not reheat.
  • Freeze pie without whipped cream topping for up to 2 months; thaw overnight in the refrigerator.
  • Use a tart pan with removable bottom for an elegant presentation.
  • For extra flavor, infuse whipped cream with maple syrup or cinnamon before whipping.
  • Substitute streusel with crushed ginger snaps or shortbread cookies for variation.
  • Turn the pie into bars by baking in a square pan for party-friendly servings.
  • Blend pumpkin ganache thoroughly for a silky smooth texture.

Nutrition

  • Serving Size: 1 slice (1/10 pie)
  • Calories: 480 kcal
  • Sugar: 35 g
  • Sodium: 220 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: 85 mg

Find it online: https://noodlehearth.com/milk-bar-pumpkin-pie-with-caramel-pumpkin-ganache-streusel-and-whipped-cream-recipe/