Description
This Milk Bar Pumpkin Pie stands out with its rich flavor and simple preparation. Featuring creamy pumpkin filling, white chocolate, and a buttery crust, it’s the perfect treat for gatherings or cozy nights in.
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 so it has time to cool and set in the refrigerator.
- In a saucepan, combine water, sugar, and corn syrup. Heat over medium-high while stirring until the sugar dissolves.
- Stop stirring and swirl the pot as it cooks for 10-15 minutes, watching for the color to darken.
- Once it turns deep brown, remove from heat and add butter cubes one at a time, whisking.
- Stir in cream, salt, and vanilla. Cool in a heat-proof bowl then refrigerate until set.
- Preheat oven to 400°F.
- Fill the unrolled pie crust in a 9” Deep Pie Dish and flute the edges with your fingers.
- Refrigerate the crust while the oven heats.
- Fill the crust with pie weights and bake for 20 minutes.
- Remove the weights and let the crust cool completely.
- Lower oven temperature to 325°F.
- Spread pumpkin puree onto a lined baking sheet and bake for 30 minutes to reduce and darken.
- Cool the roasted pumpkin.
- In a large bowl, add pieces of white chocolate. In a saucepan, combine corn syrup, cream, and butter, bringing it to a boil.
- Pour the boiling mixture over the white chocolate and stir until melted.
- Incorporate the roasted pumpkin puree, pumpkin pie spice, and salt, then blend until smooth before refrigerating.
- Prepare the streusel by mixing flour, oats, and butter in a large bowl until crumbly, then spread it on a lined baking sheet and bake at 325°F for 15 minutes before cooling and crumbling.
- Pour the cooled caramel into the bottom of the pie crust, then layer the pumpkin ganache on top and refrigerate for at least 8 hours or overnight.
- Once ready, whip together cream, vanilla, and powdered sugar until stiff peaks form and spoon on top of the pie.
- Sprinkle the streusel over the cream, keep refrigerated until serving, slice, and enjoy.
Notes
Ensure the caramel cools completely before pouring it into the crust to avoid sogginess.
Roasting the pumpkin enhances its flavor and texture, making it richer in the pie.
For extra crunch, consider adding nuts to the streusel topping.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg