Nothing beats the cozy, indulgent flavors wrapped up in the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe. It’s a perfect blend of textures and tastes — from gooey caramel to fluffy whipped Chantilly — that makes any autumn gathering feel extra special.

The image shows a slice of pie lifted above a white dish on a white marbled surface. The pie slice has four visible layers: a bottom brown crust layer with a crumbly texture, a thick orange pumpkin-colored filling with a smooth surface above it, a thick white whipped cream layer on top of the filling, and a crumbly brown streusel topping scattered over the whipped cream. The outer edge of the crust is thick and puffy with a golden-brown color. The slice is held by a pie server, and the background is softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe
Top Tip
How to Serve Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe

Why You'll Love This Recipe

I’ve made this pie countless times, and each moment of assembling it feels like a mini kitchen celebration. The layers — caramel, pumpkin ganache, oat streusel, and Chantilly cream — work in harmony to create a unique, luscious texture combo that’s truly unforgettable.

Decadent Layers: Each element adds a distinct texture and flavor, from smooth pumpkin ganache to crunchy oat streusel.
Easy to Customize: You can tweak the streusel or infused whipped cream to match your own taste buds and seasonal vibes.
Make-Ahead Friendly: It needs chilling time, making it perfect to prepare in advance for stress-free entertaining.
Impressive Yet Approachable: This recipe looks fancy but is surprisingly simple to pull off with step-by-step guidance.

The image shows a pumpkin pie in a white pie dish with black scalloped edges. The pie has three visible layers: a crunchy golden-brown crust at the bottom, a thick, smooth orange pumpkin filling in the middle, and a thick white whipped cream layer topped with crumbled brown streusel made of oats and sugar. The pie is placed on a white marble surface. In the background, there is a clear glass bottle of dark syrup and a turquoise bowl filled with more streusel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of the Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe starts with thoughtful ingredients that balance richness, spice, and texture perfectly. I love how everything complements the pumpkin’s smooth sweetness without one overpowering the other.

Flat lay of bright orange pumpkin puree in a bowl, chunks of creamy white chocolate, golden cubes of unsalted butter, a small pile of light brown sugar, rolled oats with a sprinkle of warm cinnamon and cardamom powder, thick caramel sauce with a glossy texture, and fresh heavy cream beside a vanilla bean pod, all beautifully arranged in soft natural light, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Refrigerated Pie Crust: A reliable base that crisps up nicely and holds all those lovely fillings without sogging.
White Sugar: Key player in that luscious homemade caramel, providing depth and sweetness.
Heavy Cream: Used in caramel, ganache, and Chantilly — brings richness and smoothness to every layer.
Unsalted Butter: Adds creaminess and subtle flavor; unsalted ensures you control the salt level.
Light Corn Syrup: Keeps caramel silky and prevents sugar from crystallizing — a small but essential detail.
Kosher Salt: Just enough salt to balance the sweetness and enhance flavors.
Vanilla Extract: Warms up the flavor profile of both caramel and whipped cream.
Pumpkin Puree: The star of the pie — roasting it concentrates flavor for a deeper pumpkin taste.
White Chocolate: Creates that dreamy, creamy ganache with a touch of sweetness that's not overpowering.
Pumpkin Pie Spice: Traditional warming spice blend that makes the pumpkin filling irresistible.
All-Purpose Flour: The base of the oat streusel, giving it structure.
Light Brown Sugar: Adds molasses notes to the streusel for warmth and chew.
Rolled Oats: Gives the streusel a lovely texture and heartiness.
Ground Cinnamon & Cardamom: Spice duo in the streusel that complements the pumpkin pie spice beautifully.
Powdered Sugar: Sweetens the Chantilly cream sky-high while helping it hold stiff peaks.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage you to make this pie truly yours. I like adding a pinch of freshly grated nutmeg to the whipped Chantilly cream to give it a cozy twist, but feel free to play with spices or toppings to match your mood.

Variation: Sometimes, I swap the oat streusel for crushed gingersnap cookies when I want extra spice and crunch. It’s fantastic!

Step-by-Step: How I Make Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe

Step 1: Crafting the Silky Caramel Base

Start by heating water, white sugar, and light corn syrup in a saucepan over medium-high heat. Once the sugar dissolves, stop stirring and gently swirl the pan to avoid crystals. Keep a close eye as the syrup darkens — it’s a slow dance around 10–15 minutes before it reaches that rich amber color. Then, one cube of cold butter at a time adds creaminess; whisk it thoroughly. Pour in heavy cream, salt, and vanilla last. Pour your cooled caramel into a heatproof bowl and refrigerate it so it firms up — this stage takes patience but trust me, it’s worth it!

Step 2: Preparing the Perfect Pie Shell

Unroll your refrigerated pie crust into a 9” deep dish, fluting the edges with your fingers for that homemade charm. Chill it while the oven heats up to 400°F. Then, line the crust with pie weights and bake for 20 minutes to blind bake it—this prevents sogginess when you add the luscious filling later. Let it cool completely before the next steps.

Step 3: Roasting Pumpkin for That Deep Flavor Punch

Spoon your pumpkin puree onto a parchment-lined baking sheet and smooth it out evenly with an offset spatula. Roast it at 325°F for about 30 minutes until the volume shrinks by half and it darkens just slightly. This roasting intensifies that pumpkin flavor in ways canned puree alone can’t. Allow it to cool fully before moving on.

Step 4: Making the Luxurious Pumpkin Ganache

Break white chocolate into chunks and place them in a heatproof bowl. Bring heavy cream, light corn syrup, and butter to a boil, then pour over the chocolate. Stir until silky smooth, then fold in your roasted pumpkin, pumpkin pie spice, and salt. I find using a stick blender here is a game-changer—it whips the ganache to a perfectly smooth, creamy texture. Pop it into the fridge so it firms up just right.

Step 5: Crunchy Oat Streusel

Combine flour, brown sugar, rolled oats, cinnamon, cardamom, and salt. Work in softened butter with your fingers until everything resembles coarse crumbs. Bake the streusel at 325°F for about 15 minutes until golden brown and crisp. Let it cool, then crumble into bite-sized pieces. This topping adds a delightful crunch that balances the creamy layers perfectly.

Step 6: Assembling & Chilling the Pie

Pour the chilled caramel evenly into the bottom of your baked pie shell. Spoon the chilled pumpkin ganache over it and spread smooth with a spatula. Cover your pie and refrigerate for at least 8 hours, or overnight, to let everything set and the flavors to marry beautifully.

Step 7: Whipped Chantilly Cream & Topping

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. I love using a chilled bowl and beaters here; it makes it whip up faster and fluffier. Once your pie is chilled, dollop the Chantilly cream on top, then sprinkle generously with the oat streusel right before serving.

Top Tip

When I first made this Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe, I learned a few tricks that saved me time and ensured every bite was perfect.

Caramel Patience: Don’t rush letting your caramel cool and chill. It needs to be firm enough to hold the base layer but still soft enough to slice through without cracking.
Smooth Ganache: Use a stick blender to really emulsify and achieve that silky texture — a whisk won’t quite cut it.
Streusel Storage: Bake the streusel ahead and store it in an airtight container, so it stays crisp until you’re ready to sprinkle.
Whip it Right: Chill your bowl and beaters for whipped Chantilly cream to whip up faster and hold those beautiful peaks.

How to Serve Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe

Garnishes

I keep it simple yet elegant: fresh sage leaves or a light dusting of cinnamon on top of the whipped cream adds a lovely herbal aroma and visual pop. Sometimes I add a few toasted pumpkin seeds for crunch and pretty presentation.

Side Dishes

This pie pairs beautifully with a warm cup of spiced chai or rich coffee. For a complete autumn dessert spread, I like setting it alongside spiced nuts, candied yams, or even a scoop of vanilla bean ice cream.

Creative Ways to Present

For holiday guests, I’ve served this pie in a tart pan with a removable bottom to create clean slices — it really ups the wow factor. Another time, I made mini versions in individual ramekins topped with Chantilly cream and streusel crumbs, perfect for sharing with a crowd.

Make Ahead and Storage

Storing Leftovers

Cover your pie well in the refrigerator and it should keep beautifully for up to a week — the flavors actually deepen when it rests. Just make sure to add the streusel topping fresh, so it retains its crunch.

Freezing

I’ve frozen this pie several times without the whipped cream topping. Just wrap it tightly in plastic and foil and freeze for up to two months. Thaw it overnight in the fridge and add fresh Chantilly cream before serving for best results.

Reheating

This pie is best served chilled or at room temperature. Reheating isn’t necessary and can mess with textures — just set it out 20 minutes before serving if you want to soften the ganache layer slightly.

Frequently Asked Questions:

Can I make the caramel and ganache ahead of time?

Absolutely! Both the caramel and pumpkin ganache can be made a day ahead and refrigerated. Just give the ganache a good stir before assembling the pie to ensure it’s smooth and creamy.

What’s the best way to get a flaky pie crust?

Using a refrigerated pie crust is convenient, but if you want to make your own, keep your ingredients cold and avoid overworking the dough. Blind bake the crust with weights to avoid a soggy bottom.

How do I store leftovers without the streusel getting soggy?

Keep leftover pie refrigerated in an airtight container or wrapped tightly. Store streusel crumbs separately and add them just before serving to maintain their crunch.

Can I use canned pumpkin puree or fresh pumpkin?

While canned pumpkin puree works, roasting fresh pumpkin puree like in this recipe gives a richer, more concentrated flavor, and I highly recommend it if you have the time.

Final Thoughts

This Milk Bar Pumpkin Pie with Caramel, Pumpkin Ganache, Oat Streusel, and Whipped Chantilly Recipe holds a special place in my baking repertoire. It’s that kind of dessert you’ll want to make for celebrations, cozy weekends, or simply to impress guests with layers of flavors and textures that sing together beautifully. I can’t wait for you to make it, taste all those autumnal notes, and share the joy it brings just like I do with friends around my kitchen table.