Milk Bar Pumpkin Caramel Pie

The famous Milk Bar Pumpkin Caramel Pie is unlike any other pumpkin pie you’ve ever tried. Layers of homemade caramel, rich white chocolate pumpkin ganache, sweet whipped cream and crunchy oat streusel are all tucked into a buttery, flaky cornmeal pie crust for a totally unique dessert that is a texture lover’s dream come true.

I am a huge fan of the over-the-top dessert creations from NYC’s Milk Bar bakery and their take on pumpkin pie has been on my “must-make” list for a while now. It is a viral sensation that is perfect for Thanksgiving and other fall celebrations. Even if you don’t love classic pumpkin pie, your feelings just might change with Hilly’s Pumpkin Caramel Pie on the menu.

Like most Milk Bar recipes, this one is long and seemingly complex, but actually not that difficult once you get into it. There are a few different elements between the homemade pie crust, caramel sauce, whipped cream, and filling, but I was able to make the whole thing in one afternoon, then chilled it overnight, and I have done my best to simplify things where possible without sacrificing any of the flavor of the original version.

I have two of their cookbooks and have made many of their recipes like their famous Milk Bar Birthday Cake and Milk Bar Apple Pie Cake, but this is the first Milk Bar-inspired pie that I have shared!

Here’s What You’ll Need

This is just an overview of the ingredients in this recipe. Be sure to scroll to the recipe card below (I recommend printing it out) for exact amounts and instructions.

• Pie Crust: You can use a store-bought pie crust for a shortcut, my favorite flaky pie crust, or make the cornmeal version included below for the full experience.
• Caramel Sauce: Here’s another chance to simplify with a jar of thick caramel sauce from the store if you don’t want to make the (easy!) homemade version below.
• Pumpkin Filling: Do not skip the step of roasting the pumpkin puree. It reduces the liquid so the pie sets up while also concentrating the pumpkin flavor. You will also need pumpkin pie spices, heavy cream, salted butter, and good quality white chocolate or white chocolate chips.
• Whipped Cream: A thawed container of Cool Whip will do the trick in a pinch, but homemade whipped cream is so simple to make and tastes distinctively better (and it’s not as sweet so it is much more balanced with this pie), so I recommend trying it if you have the time.
• Streusel Topping: This part is a cinch and comes together in less than 5 minutes of actual work. It’s oaty, crunchy, and just the right amount of buttery sweet to add texture to this creamy pie. I think you could honestly get away with crumbling up some crunchy Nature Valley Granola Bars though and it would give a similar experience.

Let’s Make a Pie!

1. Start with the crust. This can be done well in advance (unbaked crusts freeze great!), so knock this out by combining the dry ingredients in a mixing bowl and cutting in the butter with a pastry cutter. Toss cold ice water and a little vinegar in until everything is evenly moistened, then wrap in plastic wrap and chill in the fridge for an hour before rolling it out and using it to line your pie plate (affiliate link). This pie has a lot of filling, so a deep pie plate (affiliate link) is a must.

2. Blind bake. Line the unbaked pie crust with parchment paper and fill with pie weights. Bake the crust for 30-40 minutes at 350°F with the weights, then carefully remove them and dock the crust with a fork before baking another 15-20 minutes until golden brown all over.

3. Make the caramel. While the crust chills in the fridge you can start on the caramel. This caramel uses the wet method where you add water and corn syrup to the sugar, then let it boil without stirring until it turns golden. That’s when you pull it off the heat and stir in butter and cream until combined. The caramel will be runny at first while it is still hot, but will thicken as it cools. It makes for nice chewy caramel that sets up well as a base for the pumpkin filling.

4. Roast the pumpkin. This is another element that you can start on while the crust chills and the caramel cools. Spread the pumpkin puree in a thin layer on a baking sheet and roast to concentrate the flavor and reduce the liquid. This step is important to make sure that the filling sets up properly later, so don’t rush it and don’t be afraid to stick the pumpkin back in the oven to roast longer if it hasn’t reduced enough initially.

5. Melt the white chocolate. This just involves heating butter and heavy cream until very hot, then pouring it over chopped white chocolate (or white chocolate chips). Let that sit without stirring so the white chocolate can melt before proceeding.

6. Make the pumpkin ganache filling. Once the white chocolate has set for a minute, you can add the pumpkin and all the spices. Then blend it really well using an immersion blender or pouring it into a high-powered blender. You could probably even get away with mixing it with a hand mixer until everything is smooth. By this point your pie crust and caramel might be ready to pour the pumpkin filling into it, then the whole thing can chill in the fridge overnight.

7. Make the streusel topping. In a medium bowl, combine the flour, sugar, oats, spice, and salt, then mash in the butter until evenly combined. It’s okay for it to be sandy and loose because it will come together more while it bakes. Be sure to stir the streusel every first minutes as it bakes so it can create loose clumps for the top of the pie.

8. Make the whipped cream. Beat the chilled cream in a large mixing bowl with powdered sugar and vanilla until thick and light.
9. Assemble the pie. Top the chilled pumpkin pie with the whipped cream and sprinkle all of the streusel on top. Serve cold.

Helpful Tips & Tricks

• Use thick pumpkin. While you can use homemade pumpkin puree, it tends to have a higher water content than canned pumpkin puree like Libby’s. You may need to adjust your roasting time in order to really help the extra liquid evaporate so the filling sets properly.
• Use good quality white chocolate. Not only will it melt better, but the flavor will be better in the finished pie.
• Read through the recipe first. When tackling a recipe with multiple steps, I find it helpful to read through it first once or twice before gathering all the ingredients and getting started.

More Pie Recipes

• Cranberry Apple Pie
• Classic Sweet Potato Pie
• Chocolate Pecan Pie