Description

Milk Bar Pumpkin Pie features a flaky refrigerated pie crust filled with a silky smooth pumpkin ganache made from roasted pumpkin puree and white chocolate. Topped with luscious caramel, a crunchy oat streusel, and fresh whipped Chantilly cream, this dessert offers a sophisticated twist on classic pumpkin pie, perfect for festive occasions or cozy gatherings.

Ingredients

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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

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Instructions

Make the caramel: In a saucepan, combine water, sugar, and light corn syrup. Stir over medium-high heat until sugar dissolves, then stop stirring and swirl the pot occasionally. Cook for 15 minutes until deep brown. Add the butter cubes one at a time, whisking continuously, then pour in heavy cream followed by salt and vanilla extract. Transfer to a heatproof bowl to cool completely, then refrigerate to set.
Prepare the pie crust: Preheat oven to 400°F. Unroll the pie crust into a 9" deep pie dish and flute the edges with your fingers. Chill in the refrigerator until oven is ready. Fill the crust with pie weights and bake for 20 minutes. Remove weights and let crust cool completely.
Roast the pumpkin: Reduce oven temperature to 325°F. Spread pumpkin puree evenly on a parchment-lined baking sheet and bake for 30 minutes until reduced to about 2 cups and slightly darkened. Cool before using.
Make the pumpkin ganache: Place white chocolate pieces in a large heatproof bowl. In a saucepan, bring heavy cream, corn syrup, and butter to a boil, then pour over white chocolate. Stir until melted and smooth. Add roasted pumpkin puree, pumpkin pie spice, and salt, then puree with a stick blender until silky smooth. Refrigerate.
Make the streusel: In a large bowl, combine all-purpose flour, light brown sugar, rolled oats, cinnamon, cardamom, and salt. Rub in the unsalted butter with your fingers until mixture resembles crumbs. Spread on parchment-lined baking sheet and bake at 325°F for 15 minutes. Cool and crumble.
Assemble the pie: Once the caramel is firm, pour it evenly into the bottom of the cooled pie crust. Spoon the chilled pumpkin ganache over the caramel and smooth the surface. Cover and refrigerate for at least 8 hours or overnight.
Prepare the Chantilly cream: Beat heavy whipping cream, vanilla extract, and powdered sugar in a mixing bowl until stiff peaks form.
Serve: Top the chilled pie with whipped Chantilly cream and sprinkle the crumbled streusel over the cream. Keep refrigerated until serving. Slice and serve chilled, then return remaining pie to the refrigerator.

Notes

Store the pie covered in the refrigerator for up to 1 week.
Serve chilled or at room temperature; no reheating required.
Freeze the pie without whipped topping for up to 2 months; thaw overnight in the refrigerator before serving.
For a smoother pumpkin filling, blend the ganache until completely smooth.
Use a tart pan with removable bottom for an elegant presentation.
Infuse whipped cream with maple syrup or cinnamon for extra flavor.
Substitute oat streusel with crushed ginger snaps or shortbread cookies.
Transform this recipe into bars by baking in a square pan for party-friendly servings.

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 85 mg