Description
This Milk Bar Pumpkin Pie boasts an irresistible flavor with layers of rich pumpkin ganache, creamy white chocolate, and crunchy streusel topping. Perfect for gatherings, it’s an easy yet delightful dessert that brings comfort to any table.
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 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
- 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
- Prepare the caramel first; it should cool before refrigeration.
- In a saucepan, heat water, white sugar, and corn syrup over medium-high heat, stirring until dissolved.
- Once dissolved, stop stirring but occasionally swirl the pan.
- Cook for 10-15 minutes until the mixture darkens, then add butter cubes one at a time while whisking.
- Stir in cream, salt, and vanilla once the mixture darkens.
- Transfer caramel to a heatproof bowl and cool completely in the refrigerator.
- Preheat oven to 400°F.
- Unroll the pie crust and place it in a 9” deep pie dish, fluting the edges with your fingers.
- Chill the crust while the oven heats up.
- Fill the crust with pie weights and bake for 20 minutes, then cool completely after removing weights.
- Reduce oven temperature to 325°F.
- Spread pumpkin puree onto a parchment-lined baking sheet and bake for 30 minutes, allowing it to reduce.
- Cool the pumpkin.
- In a heatproof bowl, place white chocolate pieces.
- In a saucepan, combine corn syrup, heavy cream, and butter, bringing it to a boil.
- Pour the hot mixture over the white chocolate and stir until melted.
- Incorporate the roasted pumpkin puree, pumpkin pie spice, and salt, blending until smooth with a stick blender.
- Mix streusel ingredients in a bowl, rubbing together until combined, then scatter on a parchment-lined baking sheet.
- Bake at 325°F for 15 minutes and allow to cool before crumbling.
- Once caramel is set, pour it into the cooled pie crust.
- Top with the pumpkin ganache, smoothing it out.
- Refrigerate for at least 8 hours or overnight.
- Whip heavy cream with vanilla and powdered sugar until stiff peaks form, then spoon on top of the pie.
- Sprinkle with cooled streusel before serving.
- Keep the pie in the refrigerator until ready to serve, slicing as needed.
Notes
For a richer flavor, let the pie sit overnight before serving.
Ensure the caramel is fully cooled to achieve the perfect texture.
Use fresh pumpkin puree for a more intense flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg