Description
This Milk Bar Pumpkin Pie combines creamy pumpkin puree, decadent white chocolate, and a buttery crust for an irresistible treat. Perfect for gatherings, this recipe is easy to make and guaranteed to impress. Enjoy a delightful slice of homemade goodness!
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
- Start by making the caramel so it has time to cool and set in the refrigerator.
- Combine water, sugar, and corn syrup in a saucepan over medium-high heat, stirring until the sugar dissolves.
- Once dissolved, stop stirring and swirl the pot occasionally as it cooks for 10-15 minutes until it darkens.
- When the caramel reaches a deep brown color, turn off the heat and slowly whisk in the cubes of butter one at a time.
- Pour in the cream, followed by the salt and vanilla extract. Mix to combine.
- Transfer the caramel to a heatproof bowl and let it cool completely before refrigerating it to set.
- Preheat the oven to 400°F.
- Unroll the pie crust into a 9” deep pie dish and flute the edges. Chill until the oven is ready.
- Fill the crust with pie weights and bake for 20 minutes, then allow to cool once done.
- Reduce the oven temperature to 325°F.
- Spread the pumpkin puree on a parchment-lined baking sheet and bake for 30 minutes until it reduces to about 2 cups.
- Remove from the oven and let cool before proceeding.
- In a large heat-proof bowl, add the white chocolate pieces.
- In a saucepan, combine corn syrup, cream, and butter, bringing it to a boil.
- Pour the hot mixture over the white chocolate and mix until melted and combined.
- Add the roasted pumpkin puree, pumpkin pie spice, and salt, and stir again.
- Blend with a stick blender until smooth and place in the refrigerator.
- For the streusel, mix the ingredients by rubbing the butter into the flour and oats until combined.
- Spread the streusel mixture onto a lined baking sheet and bake at 325°F for about 15 minutes, then cool and crumble.
- Pour the cooled caramel into the bottom of the pie crust, followed by the pumpkin ganache.
- Spread to create an even layer and refrigerate for at least 8 hours or overnight.
- Once ready, beat the heavy cream, vanilla, and powdered sugar until stiff peaks form, then top the pie with it.
- Sprinkle the streusel on top of the whipped cream before serving.
- Keep refrigerated until serving time, slice, and enjoy.
Notes
Allow the caramel to cool completely before adding it to the pie crust to ensure a neat slice.
Chilling the pie overnight enhances the flavors and allows it to set up properly for a perfect texture.
The streusel topping adds a delightful crunch to every slice of this creamy pumpkin pie.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450
- Sugar: 31g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg