Milk Bar Pumpkin Pie

A slice of pumpkin pie topped with whipped cream and crumbly streusel on a white plate.

5 from 1 vote

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 Time40

Cook Time1 20

Chill time10

Total Time12

Course: Dessert

Cuisine: American

Servings: slices

Calories: 860kcal

Author: Jennifer Fishkind

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.

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

Tips:

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