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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Hannah
  • 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 rich, silky dessert featuring a flaky pie crust, homemade caramel, smooth pumpkin ganache, and a crunchy oat streusel topping, finished with whipped Chantilly cream. This pie blends classic pumpkin pie flavors with indulgent textures and complex layers, perfect for special occasions or a comforting fall treat.

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 the pan occasionally. Cook for 15 minutes until a deep brown color forms. Remove from heat and whisk in 6 tablespoons unsalted butter one tablespoon at a time. Add ⅓ cup heavy cream, 2 teaspoons kosher salt, and 2 teaspoons vanilla extract. Pour into a heatproof bowl and cool completely, then refrigerate to set.
  2. Prepare the pie crust: Heat the oven to 400°F. Unroll the refrigerated pie crust and place it in a 9” deep pie dish. Flute the edges with your fingers and refrigerate until ready. Fill the 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 of pumpkin puree evenly on a parchment-lined baking sheet. Bake for 30 minutes until reduced to about 2 cups and slightly darkened. Cool completely.
  4. Make the pumpkin ganache: Place 16 ounces white chocolate pieces in a large heatproof bowl. In a saucepan, combine ½ cup heavy cream, ⅓ cup light corn syrup, and 5 tablespoons butter, and bring to a boil. Pour over white chocolate and stir until melted. Add roasted pumpkin puree, 3 teaspoons pumpkin pie spice, and ½ teaspoon salt. Puree with a stick blender until smooth. Refrigerate.
  5. Make the streusel: In a bowl, rub together 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, and a pinch of salt until crumbly. Spread over parchment-lined baking sheet and bake at 325°F for 15 minutes. Cool and crumble.
  6. Assemble the pie: Once caramel has set, pour it into the bottom of the cooled pie crust. Spoon the pumpkin ganache over the caramel and spread evenly. Cover and refrigerate for at least 8 hours or overnight to set properly.
  7. Prepare Chantilly cream: Beat 1 cup heavy whipping cream with 1 teaspoon vanilla extract and 2 teaspoons powdered sugar until stiff peaks form.
  8. Finish and serve: Spoon the whipped Chantilly cream over the chilled pie. Sprinkle the crumbled streusel over the cream. Keep the pie refrigerated until serving. Slice and serve chilled or at room temperature.

Notes

  • Store the pie covered in the refrigerator for up to 1 week.
  • The pie is best served chilled or at room temperature; it does not require reheating.
  • Freeze the pie without the whipped topping for up to 2 months and thaw overnight in the fridge before serving.
  • For a silky smooth filling, ensure the pumpkin ganache is fully pureed.
  • Use a tart pan with removable bottom for a more elegant presentation and easier slicing.
  • Infuse the whipped cream with maple syrup or cinnamon for additional flavor variations.
  • Swap the oat streusel for crushed ginger snaps or shortbread for a different texture and taste.
  • To make bars, prepare the filling in a square pan instead of a pie dish for party-friendly servings.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 220 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 70 mg

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