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This Milk Bar Pumpkin Pie is a copycat of Christina Tosi’s iconic fall dessert, layered with gooey caramel, silky pumpkin ganache, and a buttery oat streusel topping. Every bite is rich, creamy, and full of cozy spice, making it the ultimate pumpkin pie for Thanksgiving or fall gatherings.
Why You’ll Love This Milk Bar Pumpkin Pie
This isn’t your average pumpkin pie—this copycat Hilly’s Pumpkin Caramel Pie is a sweet and salty showstopper that’s got layers of texture and flavor packed into every slice.
- Inspired by the famous Milk Bar original with an easy-to-follow twist
- Features a buttery graham crust and gooey pumpkin filling with a hint of spice
- That signature crackly sugar top? Oh yes, it’s in there
- No special equipment or pastry skills needed
- Perfect make-ahead dessert for Thanksgiving or any fall gathering
Ingredients for Milk Bar Pumpkin Pie
Pie Crust
- Refrigerated pie crust: A convenient time-saver, but feel free to use homemade for extra flavor and flakiness.
Caramel Layer
- White sugar: You can swap in light brown sugar for a deeper, more molasses-rich flavor.
- Heavy cream
- Unsalted butter
- Water
- Light corn syrup: Maple syrup works in a pinch, though the texture may be slightly softer.
- Kosher salt
- Vanilla extract
Pumpkin Ganache
- Pumpkin puree: Roasting canned puree intensifies the flavor, but regular canned pumpkin works fine. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Heavy cream
- Light corn syrup
- Unsalted butter
- White chocolate: Use high-quality bars rather than chips for the best melt and texture.
- Pumpkin pie spice
- Salt
Streusel Topping
- All-purpose flour
- Light brown sugar
- Rolled oats
- Unsalted butter
- Ground cinnamon
- Ground cardamom: Or substitute nutmeg if preferred.
- Salt
Chantilly Cream
- Heavy whipping cream
- Vanilla extract
- Powdered sugar
See the recipe card for full information on ingredients and quantities.
How to Make Milk Bar Pumpkin Pie (Step-by-Step)
- Make the Caramel: In a medium saucepan, simmer water, sugar, and corn syrup until the sugar dissolves and the mixture turns golden brown. Swirl occasionally to prevent crystallization. Remove from heat and whisk in the butter, cream, salt, and vanilla until it forms a thick caramel. Once cooled, it should be smooth, glossy, and slightly sticky. Transfer to a medium bowl and refrigerate until set.
- Bake the Crust: Preheat oven to 400°F. Fit the pie crust into a 9” deep pie dish. Fold excess dough under itself and flute the edges with your fingers. Chill for 10 minutes. Line with parchment and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and cool completely.
- Roast the Pumpkin: Reduce oven to 325°F. Spread the pumpkin puree on a parchment paper-lined baking sheet and roast for 30 minutes. Cool.
- Make the Ganache: Boil the cream, corn syrup, and butter. Pour the hot mixture over chopped white chocolate. Stir until melted and smooth. Mix in the roasted pumpkin, pumpkin pie spice, and salt. Blend with an immersion blender until silky smooth and a pourable consistency. Chill in the fridge until thickened but still spreadable.
- Make the Streusel: In a medium bowl, combine the dry ingredients for the streusel. Add cold butter and mash it in with your fingers until there are no dry spots or chunks of butter. Bake at 325°F for 15 minutes. Cool and crumble until a loose crumb forms.
- Assemble the Pie: Spread the chilled thick caramel evenly into the bottom of the pie crust. Then pour ganache over the caramel and smooth the surface with an offset spatula. Cover and place pie in the fridge for at least 8 hours minimum or overnight to set.
- Top and Serve: Whip the cream, vanilla, and powdered sugar to stiff peaks. Spoon on top of the pie, sprinkle with streusel, slice, and serve cold. Enjoy!
Storage & Make Ahead Instructions
- Store: Cover with plastic wrap or foil and keep in the refrigerator for up to 1 week.
- Serve: Best enjoyed chilled or at room temperature. No reheating needed.
- Freeze: Freeze in an airtight container (without whipped topping) for up to 2 months. Thaw overnight in the fridge before serving.
- Make Ahead: Caramel, ganache, and streusel can be made up to 3 days in advance and stored in the refrigerator. Pie crust can be blind-baked 1 day ahead and kept covered at room temp.
Frequently Asked Questions
Do I have to roast the pumpkin puree?
Roasting is optional but highly recommended. It deepens the pumpkin flavor and reduces excess moisture, which helps the ganache set with a smooth, creamy texture.
Can I serve this pie warm?
No, this pie is best served chilled or at room temperature. Warming it may cause the caramel and ganache layers to soften or separate, affecting the texture and structure.
Does This Pie Taste Like a Classic Pumpkin Pie?
It has that familiar pumpkin pie flavor, but with a modern twist. This version is sweeter, creamier, and more custard-like, with extra depth from brown sugar and warm spices. It’s richer and more dessert-forward than a traditional pumpkin pie, decadent and perfect for special occasions.
More Cozy Pumpkin Favorites
If you love all things Milk Bar–inspired, these cozy pumpkin desserts are sure to be crowd-pleasers too:
- No Bake Pumpkin Pie – Creamy, chilled, and effortless
- Pumpkin Trifle – A dreamy layered dessert with whipped cream and cake
- Pumpkin Cheesecake Truffles – Rich, spiced, and bite-sized
- Pumpkin Blondies – Soft, chewy, and full of fall flavor
- Pumpkin Dump Cake – A no-fuss favorite with big flavor and cozy vibes
If you’ve tried this Milk Bar Pumpkin Pie Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Milk Bar Pumpkin Pie
Serves — 10
This Milk Bar Pumpkin Pie recipe layers silky pumpkin ganache, gooey thick caramel, and buttery oat streusel into one unforgettable fall dessert. A rich and creamy twist on the classic pumpkin pie.
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Chill time 10 hours
Total Time 12 hours
Ingredients
- 1 (9”) Refrigerated Pie Crust
CARAMEL
- 1 cup White Sugar
- ⅓ cup Heavy Cream
- 6 tablespoons Unsalted Butter
- ¼ cup Water
- 2 tablespoons Light Corn Syrup
- 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 first, as it takes a while for it to cool, then it will need to be refrigerated.
- Add the water, sugar and corn syrup to a sauce pan and stir while heating over a medium-high heat.1 cup White Sugar, ¼ cup Water, 2 tablespoons Light Corn Syrup
- Once the sugar has dissolved, stop stirring the mixture, just swirl the pot.
- Cook, carefully for about 10-15 minutes, swirling occasionally. Once the color starts to darken, get ready with your butter.
- Cut butter into 1 Tablespoon cubes, then once the caramel mixture has turned a deep brown turn off the heat and add one cube of butter at a time, stirring with a whisk.6 tablespoons Unsalted Butter
- Then pour in the cream, and finally the salt and vanilla.⅓ cup Heavy Cream, 2 teaspoons Kosher Salt, 2 teaspoons Vanilla Extract
- Pour caramel mixture into a heat proof bowl and allow to cool completely. Place in the refrigerator to set.
- Heat the oven to 400°F.
- Unroll the pie crust and fill a 9” Deep Pie Dish. Using your fingers, flute the edges of the pie crust.1 (9”) Refrigerated Pie Crust
- Place in the refrigerator until the oven is ready.
- Fill the pie crust with pie weights, then bake for 20 minutes.
- Remove from the oven and remove pie weights. Allow to cool completely.
- Turn the oven down to 325°F.
- Spread the pumpkin puree out on a baking sheet lined with parchment paper, using an offset spatula.30 ounce Cans Pumpkin Puree
- Bake in the oven for 30 minutes (the pumpkin should reduce to about 2 cups worth, and darken a little).
- Remove pumpkin from oven and allow to cool.
- Add white chocolate (in pieces) to a large heat-proof bowl.16 ounces White Chocolate
- Add corn syrup, cream and butter to a saucepan and bring to a boil.½ cup Heavy Cream, ⅓ cup Light Corn Syrup, 5 tablespoons Butter
- Once boiling, pour over the white chocolate and stir together until all the white chocolate has melted.
- Add the roasted pumpkin puree, pumpkin pie spice and salt and stir again.3 teaspoons Pumpkin Pie Spice, ½ teaspoon Salt
- Using a stick blender, puree until silky smooth then place in the refrigerator.
- Add the Streusel ingredients to a large mixing bowl and rub together between fingers until all the butter has been mixed into the flour and oats.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
- Sprinkle the mixture over a parchment paper lined baking sheet.
- Bake at 325°F for about 15 minutes, then allow cool
- Crumble the streusel into crumbs.
- Once the caramel has firmed up, pour into the bottom of the pie crust.
- Spoon the pumpkin ganache over the top and spread out using a spoon or spatula.
- Cover and refrigerate for at least 8 hours or overnight.
- Once refrigerated, add the cream, vanilla and powdered sugar to a mixing bowl and beat until stiff peaks are formed.1 cup Heavy Whipping Cream, 1 teaspoon Vanilla Extract, 2 teaspoons Powdered Sugar
- Spoon on top of the pumpkin pie.
- Sprinkle the streusel on top of the cream.
- Keep pie refrigerated until ready to serve, slice the pie and serve, then put the pie back into the refrigerator.
Jenn’s Notes
Storage :
- Store: Keep covered in the refrigerator for up to 1 week
- Reheat: Best served chilled or room temp—no reheating needed
- Freeze: Freeze without whipped topping for up to 2 months; thaw in fridge overnight
- Blend the ganache until fully smooth for a silky, creamy pumpkin filling
- Use a tart pan with removable bottom for upscale presentation
- Infuse the fresh whipped cream with maple or cinnamon for extra flavor
- Swap oat streusel with crushed ginger snaps or shortbread
- Turn this gooey milk bar pie into bars using a square pan for party-ready servings
Nutrition Info
Calories: 860kcal | Carbohydrates: 90g | Protein: 7g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 768mg | Potassium: 403mg | Fiber: 4g | Sugar: 71g | Vitamin A: 14488IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg
I love this recipe 😋 😍