Description
This Milk Bar Pumpkin Pie combines rich pumpkin puree, creamy white chocolate, and a buttery pie crust for an irresistible dessert. It’s easy to make and perfect for gatherings, ensuring a homemade treat everyone will love!
Ingredients
Scale
- 1 (9”) Refrigerated Pie Crust
- 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
- 30 ounce Can 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
- 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
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Powdered Sugar
Instructions
- Start by making the caramel as it needs to cool.
- In a saucepan, combine the water, sugar, and corn syrup, stirring over medium-high heat.
- Once the sugar dissolves, cease stirring and swirl the pot occasionally.
- Cook for 10-15 minutes until the color darkens, then prepare the butter.
- Cut the butter into 1 tablespoon cubes and add them to the caramel mixture, whisking continuously.
- Pour in the cream followed by salt and vanilla extract.
- Transfer the caramel to a heatproof bowl and let it cool completely before refrigerating.
- Preheat the oven to 400°F.
- Unroll the pie crust into a 9” deep pie dish, fluting the edges with your fingers.
- Refrigerate the filled crust until the oven is preheated.
- Fill the crust with pie weights and bake for 20 minutes.
- Once baked, remove weights and allow to cool completely.
- Lower the oven temperature to 325°F.
- Spread the pumpkin puree on a parchment-lined baking sheet and smooth it out.
- Bake the pumpkin for 30 minutes until it reduces to about 2 cups and darkens slightly.
- Cool the roasted pumpkin before proceeding.
- Place white chocolate in a large heatproof bowl.
- In a saucepan, combine corn syrup, cream, and butter, bringing it to a boil.
- Pour the hot mixture over the white chocolate and stir until melted.
- Add the roasted pumpkin puree, pumpkin pie spice, and salt, mix well.
- Blend with a stick blender until smooth and chill in the refrigerator.
- Prepare the streusel by mixing its ingredients in a bowl until well combined.
- Spread the streusel on a baking sheet and bake at 325°F for about 15 minutes, then let cool.
- Crumble the cooled streusel into crumbs.
- Once the caramel has set, pour it into the pie crust.
- Spoon the pumpkin ganache over the caramel and smooth it out.
- Cover and refrigerate for at least 8 hours or overnight.
- Beat the cream, vanilla, and powdered sugar until stiff peaks form and top the pie with it.
- Sprinkle the streusel over the whipped cream.
- Keep the pie refrigerated until ready to serve, slice, and enjoy while storing any leftovers in the refrigerator.
Notes
Make the caramel ahead of time to ensure it’s well chilled before pouring into the crust.
Ensure the pumpkin puree is fully cooled before adding to the ganache for better consistency.
The streusel can be customized with additional spices for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 25g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg