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.
Servings: 12 servings
Ingredients
Crust
- 1 1/3 cups (188g) all-purpose flour
- 1/2 cup (60g) ground cornmeal
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
- 12 Tablespoons (170g) very cold salted butter
- 4-6 Tablespoons ice water
- 1 Tablespoon apple cider vinegar
Caramel
- 1 cup (200g) granulated sugar
- 1/4 cup (59g) water
- 2 Tablespoons light corn syrup
- 6 Tablespoons (85g) cold salted butter cubed
- 1/3 cup (79g) heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
Filling
- 2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (277g) heavy cream
- 1/3 cup (129g) corn syrup
- 5 Tablespoons (71g) salted butter
- 16 ounces (443g) chopped white chocolate (or 2 1/2 cups white chocolate chips)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- 1/4 teaspoon kosher salt
Streusel
- 1/2 cup (71g) all-purpose flour
- 1/3 cup (67g) light brown sugar
- 1/3 cup (28g) rolled oats
- 1/2 teaspoon ground cardamom
- Pinch of salt
- 6 Tablespoons salted butter softened
Whipped Cream
- 1 1/2 cups heavy cream
- 2 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Crust
- Make the crust by combining the flour, cornmeal, sugar, and salt in a large mixing bowl. Add the cold butter and cut in using a pastry cutter. The butter pieces should be no larger than small peas.1 1/3 cups (188g) all-purpose flour, 12 Tablespoons (170g) very cold salted butter, 1/2 cup (60g) ground cornmeal, 1 Tablespoon granulated sugar, 1/2 teaspoon salt
- Add the ice water and vinegar, one to two tablespoons at a time, tossing everything with a fork to evenly moisten. It should still look crumbly but hold together when squeezed.4-6 Tablespoons ice water, 1 Tablespoon apple cider vinegar
- Transfer the crust to a large piece of plastic wrap and press it into a disc. Wrap tightly and refrigerate for 1 hour to chill and allow the pie crust dough to hydrate.
- Preheat the oven to 350℉ (177℃). Roll out the chilled pie crust on a lightly floured surface with a rolling pin until 1-inch larger around than your 9-inch pie plate. I recommend using a deep-dish pie plate, if you have one, because this recipe makes a lot of filling. Carefully transfer the pie crust to the pie plate, nestling it in rather than stretching it. Tuck the edges under and crimp with your fingers.
- Blind bake the crust by lining the pie with parchment paper, then filling it with pie weights or dried beans. Bake for 30 to 40 minutes, then remove the parchment paper and pie weights. Poke the crust all over the bottom and sides with the tines of a fork to allow the steam to escape, then bake for another 15 to 20 minutes until golden brown and fully baked. Remove from oven and cool completely.
Caramel
- Measure all of the ingredients and set aside so they are ready when you need them.
- In a medium saucepan over medium heat, combine the sugar, water, and corn syrup. Cook, stirring occasionally, until the sugar has dissolved. Once the liquid turns clear and bubbly, stop stirring and only swirl the pan until the liquid caramelizes and turns golden (around the 8 to 10 minute mark). Do not overcook or you can easily burn the caramel. This step sometimes feels like it takes a while and then the liquid changes color all at once.1 cup (200g) granulated sugar, 1/4 cup (59g) water, 2 Tablespoons light corn syrup
- Once the liquid has turned golden brown, remove from the heat and stir in the cold butter until melted and combined. Add the cream, vanilla, and salt. Stir well until combined. Transfer to a heat-safe jar to cool before using.6 Tablespoons (85g) cold salted butter, 1/3 cup (79g) heavy cream, 1 teaspoon kosher salt, 2 teaspoons pure vanilla extract
- Once cool but still pourable, pour the caramel into the prepared and baked pie crust. Transfer to the fridge to set up for 30-60 minutes to help it set up before adding the pumpkin layer.
Filling
- Spread the pumpkin puree in a thin layer on a large baking sheet. Bake at 350℉ (177℃) for 25 to 30 minutes until deepened in color and the pumpkin has reduced to about 2 cups (500g). If you have more pumpkin than this, continue roasting to remove more of the moisture from the pumpkin (different brands tend to have slightly different amounts of water). Set aside to cool completely.2 (15-ounce) cans pumpkin puree
- Combine the cream, butter, and corn syrup in a small saucepan over medium heat just until it comes to a boil. Remove from the heat and pour the hot liquid over the chopped white chocolate in a large heat-safe bowl. Let this sit for 1 minute without stirring while the white chocolate melts.1 1/4 cups (277g) heavy cream, 1/3 cup (129g) corn syrup, 5 Tablespoons (71g) salted butter, 16 ounces (443g) chopped white chocolate
- Add the roasted pumpkin, cinnamon, cardamom, allspice, ginger, cloves, and salt to the white chocolate mixture. Blend well using an immersion blender or electric mixer until everything is completely combined and smooth.2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, Pinch of ground cloves, 1/4 teaspoon kosher salt
- Pour the white chocolate pumpkin ganache mixture over the set caramel layer in the pie crust, spreading it all the way to the edges of the pie to completely cover the caramel. The pie dish will be very full. Cover with plastic wrap and transfer the pie to the fridge to chill overnight until fully set.
Streusel
- Preheat the oven to 325℉ (163℃). Combine the flour, brown sugar, oats, cardamom, and salt in a medium bowl. Use a fork or your hands to rub the butter in to the dry ingredients to create a crumbly streusel. It's okay if it doesn't totally combine.1/2 cup (71g) all-purpose flour, 1/3 cup (67g) light brown sugar, 1/3 cup (28g) rolled oats, 1/2 teaspoon ground cardamom, Pinch of salt, 6 Tablespoons salted butter
- Scatter the streusel in clumps on a baking sheet lined with parchment paper. Bake for 15 minutes, stirring every 5 minutes, until toasted and golden brown. Remove from the oven and cool completely. Set aside.
Topping
- In a large mixing bowl, combine the cream, powdered sugar, and vanilla. Beat well until thick and medium peaks form. Top the chilled pie just before serving and sprinkle with the cooled streusel topping.1 1/2 cups heavy cream, 2 Tablespoons powdered sugar, 1 teaspoon pure vanilla extract
Notes
- Substitutions: You can replace all of the spices in the pumpkin ganache layer with 3 teaspoons of pumpkin pie spice.
- Make-Ahead: The pie crust can be made and refrigerated for up to 5 days or frozen for up to 1 month. Or you can make the dough and freeze for up to 2 months, then thaw and roll out. The caramel can also be made 1-2 days in advance and stored in the fridge until ready to use. You will need to rewarm the caramel in the microwave until it is thin enough to pour into the crust before using. The pumpkin filling can also be made 1-2 days in advance and stored in the fridge until ready to use. It also needs to be gently warmed until thin enough to pour into the pie to fill. The streusel topping can be made up to 1 week in advance and stored in an airtight container on the counter (although I do not recommend this because I cannot stop snacking on it and will just have to make it again).
Nutrition
Calories: 897kcal | Carbohydrates: 81g | Protein: 7g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 619mg | Potassium: 242mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1783IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
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