If you’re ready to dive into the ultimate autumn delight, the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is one you simply cannot miss. This pie is the perfect union of silky pumpkin ganache, luscious chewy salted caramel, a flaky cornmeal-kissed crust, and a crunchy streusel topping, all crowned with clouds of freshly whipped cream. Every bite is a celebration of fall’s richest flavors, and once you try this pie, it will quickly become one of your all-time favorite desserts.

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is both simple and essential, as each plays a starring role—from the creamy pumpkin ganache to the perfectly salty caramel, rich butter in the crust, and warming spices that make this pie sing. Together, they create a symphony of flavors and textures that is truly magical.

Pumpkin Puree (2 cans, 15 ounces each): Use pure pumpkin, not the pie filling, for the freshest flavor and perfect consistency.

Heavy Cream (several cups): Adds luscious creaminess essential for the ganache and whipped topping.
Corn Syrup: Helps achieve that smooth, glossy finish in both ganache and caramel.

Unsalted Butter: Key for richness and flakiness in the pie crust, caramel, and ganache.
White Chocolate (12–16 ounces): Provides a sweet, creamy base that balances pumpkin’s earthiness beautifully.

Pumpkin Pie Spice (3 teaspoons): The warm spices bring that quintessential autumn aroma and flavor.
Salt: Enhances all flavors, especially in the salted caramel where it’s the star seasoning.
White Sugar: Crucial for creating the caramel’s sweet, crunchy backbone.

Water: Helps dissolve sugar for perfect caramelization.
Vanilla Extract: Adds a fragrant sweetness that rounds out the caramel.
Flour and Fine Ground Cornmeal: Combine for a pie crust that’s tender with a subtle crunch.

Apple Cider Vinegar: Just a touch for balancing the crust’s flavors and tenderizing the dough.
Rolled Oats and Light Brown Sugar: For making the irresistible streusel topping.
Cinnamon, Cardamom, and a pinch of Salt: Give the streusel a lovely spiced aroma and balanced taste.

Powdered Sugar: Sweetens the fresh whipped cream for that perfect light finish.

How to Make Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Step 1: Roast and Prepare the Pumpkin Ganache

Start by spreading the pure pumpkin puree on a parchment-lined sheet to roast at 325 degrees until it darkens in color and reduces to about two cups. This roasting intensifies the flavor and concentrates that pumpkin goodness. Once cooled, melt white chocolate with cream, corn syrup, and butter, then blend in the roasted pumpkin along with pumpkin pie spice and salt until the ganache is silky smooth. This luxurious pumpkin ganache is the heart and soul of the pie, delivering creaminess and spice in every forkful.

Step 2: Cook the Chewy Salted Caramel

While the ganache chills, it’s time to create the rich salted caramel. Combine sugar, corn syrup, and water in a saucepan and bring to a golden bubble, swirling gently to avoid crystallization. Remove from heat and whisk in cold butter and cream carefully to create a thick, velvety caramel. Flavor it with salt and vanilla for that iconic sweet-salty balance. This caramel gets poured into the crust first, creating a luscious base layer beneath the pumpkin ganache.

Step 3: Make the Pie Crust

Mix flour, cornmeal, sugar, and salt, then toss cold butter chunks in until you get coarse crumbs dotted with small butter pieces. Add ice water and vinegar gradually until the dough holds together but still feels a little crumbly. Roll it out carefully, folding and rolling a few times to build flakiness, then shape it into your pie tin and chill. Blind bake the crust until golden, first with weights, then finishing without to crisp the base. This crust sets the stage with a perfect balance of tender flakiness and cornmeal crunch.

Step 4: Prepare the Streusel Topping

For that final touch of crunch and warmth, combine flour, oats, brown sugar, cinnamon, cardamom, and salt, then work in cold butter until crumbly. Bake the streusel until golden and fragrant. This topping adds delightful texture contrasts and a hint of spiced sweetness that complements the pie perfectly.

Step 5: Fresh Whipped Cream

Just before serving, whip heavy cream with powdered sugar until soft peaks form for a fresh, light crown that balances the richness of pumpkin ganache and caramel while adding a creamy, airy finish.

Step 6: Assemble and Chill

Pour the cooled salted caramel evenly over the pre-baked crust and chill until set. Then, spread the pumpkin ganache over the caramel layer and refrigerate the pie overnight. This chilling step allows the layers to set perfectly, resulting in a stunning, sliceable pie with distinct yet harmonious textures and flavors.

How to Serve Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Garnishes

Top each slice with a generous dollop of fresh whipped cream and a sprinkle of the golden streusel. If you feel extra festive, a light dusting of cinnamon or nutmeg on the whipped cream adds that final cozy aroma that invites everyone to take a bite.

Side Dishes

This pie pairs wonderfully with a simple espresso or spiced chai tea to balance its richness. For a festive table, serve alongside warm roasted nuts or a crisp green salad sprinkled with tart cranberries to add freshness.

Creative Ways to Present

For a stunning presentation, serve individual slices in clear glass dishes that showcase the beautiful layers. Alternatively, drizzle extra warm salted caramel over each serving for a decadent touch. If you’re hosting a crowd, consider turning the pie into mini tartlets using the same components for a charming finger-food version.

Make Ahead and Storage

Storing Leftovers

Keep your pie tightly covered in the refrigerator to preserve freshness. The flavors actually deepen after resting a day or two, so leftovers taste even better. Stored properly, it will stay delicious for up to 4 days.

Freezing

You can freeze the pie after it’s fully assembled and chilled by wrapping it tightly in plastic wrap and foil. When ready to enjoy, thaw it overnight in the fridge. This way, you can have a slice of fall anytime you want without missing out on any of the magic.

Reheating

This pie is best served cold, right from the refrigerator. If you crave a slightly softer ganache, let it sit at room temperature for 15 minutes before slicing to enjoy the ideal texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s important to use pure pumpkin puree because pumpkin pie filling contains sweeteners and spices that will alter the flavor and texture of the ganache in Milk Bar Hilly’s Pumpkin Caramel Pie Recipe.

What type of white chocolate works best?

Choose a high-quality white chocolate with good cocoa butter content for smooth melting and the best flavor—avoid low-quality chips that can be grainy or waxy.

How long does the caramel take to cool before using?

Allow the caramel to come to room temperature first, then refrigerate until fully chilled, usually a few hours. This helps it set up properly before pouring over the pie crust.

Can I make components of the pie ahead of time?

Yes! Both the pumpkin ganache and salted caramel can be made 1 to 2 days in advance and stored in the refrigerator, making your pie assembly much easier.

Is the pie crust gluten-free?

The traditional pie crust in this recipe uses wheat flour and cornmeal, so it is not gluten-free. You could experiment with gluten-free flour blends, but expect a different texture.

Final Thoughts

The Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is truly a standout dessert that celebrates the best of fall flavors with elegance and playfulness. It’s one of those special treats you’ll be proud to serve and thrilled to share. Give it a try—you might find it becomes your new seasonal obsession!