Description
This Milk Bar Pumpkin Pie features a blend of creamy pumpkin puree and white chocolate, nestled in a buttery crust. Ideal for gatherings or cozy evenings at home, its balanced flavors and simple preparation make it a must-try for dessert lovers.
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 and refrigerate it to cool down.
- In a saucepan, combine water, sugar, and corn syrup, stirring while heating on medium-high.
- Once the sugar dissolves, stop stirring and swirl the pan occasionally.
- Cook for 10-15 minutes until the mixture darkens; prepare butter in cubes.
- When caramel turns deep brown, turn off the heat and stir in the butter cubes one at a time.
- Slowly pour in the cream, then add the salt and vanilla.
- Transfer to a heat-proof bowl to cool completely and refrigerate to set.
- Preheat the oven to 400°F.
- Unroll the pie crust into a 9” Deep Pie Dish and flute the edges.
- Chill the crust while the oven heats up.
- Fill the pie crust with pie weights and bake for 20 minutes.
- Remove from the oven and let the crust cool after taking out the pie weights.
- Lower the oven temperature to 325°F.
- Spread pumpkin puree on a parchment-lined baking sheet using an offset spatula.
- Bake the pumpkin for 30 minutes, allowing it to reduce to about 2 cups and darken slightly.
- Let the pumpkin cool after removing it from the oven.
- In a large heat-proof bowl, add white chocolate pieces.
- In a saucepan, bring corn syrup, cream, and butter to a boil, then pour over the white chocolate, stirring until melted.
- Combine in roasted pumpkin puree, pumpkin pie spice, and salt, stirring well.
- Use a stick blender to achieve a silky smooth texture, then refrigerate.
- In a large mixing bowl, combine streusel ingredients using your fingers until mixed well.
- Spread the mixture on a lined baking sheet and bake at 325°F for about 15 minutes, then allow to cool.
- Crumble the cooled streusel into crumbs.
- Once the caramel has set, pour it into the pie crust.
- Spoon and spread the pumpkin ganache over the caramel layer.
- Cover and refrigerate for at least 8 hours or overnight.
- After chilling, whisk cream, vanilla, and powdered sugar until stiff peaks form, then spoon over the pie.
- Top with streusel before serving.
- Keep the pie refrigerated until ready to serve, slice, and enjoy.
Notes
For a deeper flavor, allow the pumpkin puree to cool completely before adding it to the ganache.
Store any leftovers covered in the refrigerator for up to 3 days.
You can also make the streusel ahead of time and store it in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 30g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg