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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe
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★★★★★

5.1 from 18 reviews

Milk Bar Hilly’s Pumpkin Caramel Pie is a luscious fall dessert featuring a toasted pumpkin ganache layered over a chewy salted caramel base, all nestled in a flaky, buttery pie crust topped with a spiced oat streusel and fresh whipped cream. This pie combines rich white chocolate and pumpkin puree roasted to deepen its flavor, finished with a salted caramel that balances sweetness with a touch of saltiness, making it the ultimate autumn indulgence.

Ingredients

Scale

Pumpkin Ganache:

  • 2 (15-ounce) cans Pumpkin Puree (NOT pumpkin pie filling or mix)
  • 1 1/4 cups Heavy Cream
  • 1/3 cup Corn Syrup (scant)
  • 5 Tablespoons Unsalted Butter
  • 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate)
  • 3 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Salt

Chewy Salted Caramel:

  • 1 cup White Sugar
  • 1/3 cup Heavy Cream
  • 6 Tablespoons Unsalted Butter
  • 1/4 cup Water
  • 2 Tablespoons Corn Syrup
  • 1 teaspoon Salt (up to 2 teaspoons to taste)
  • 2 teaspoons Vanilla Extract

Pie Crust:

  • 1 1/2 cups Flour
  • 12 Tablespoons Unsalted Butter
  • 1/2 cup Fine Ground Cornmeal
  • 1 Tablespoon White Sugar (heaping)
  • 1/2 teaspoon Salt
  • 1/4 to 1/3 cup Ice Cold Water
  • 1 Tablespoon Apple Cider Vinegar

Streusel Topping:

  • 1/2 cup Flour
  • 1/3 cup Light Brown Sugar
  • 1/3 cup Rolled Oats
  • 6 Tablespoons Unsalted Butter
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • Pinch of Salt

Fresh Whipped Cream:

  • 2 cups Heavy Cream
  • 3 Tablespoons Powdered Sugar

Instructions

  1. Roast Pumpkin Puree: Spread both cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 20–30 minutes until reduced to about 2 cups and darkened by two shades. Let cool before use.
  2. Make Pumpkin Ganache: Place white chocolate in a heat-safe bowl. Heat cream, corn syrup, and butter in a pot to boiling, then pour over the white chocolate. Let sit for 1 minute, then add pumpkin puree, pumpkin pie spice, and salt. Blend until smooth and silky. Refrigerate 1–2 days ahead if desired; reheat gently before use.
  3. Prepare Salted Caramel: In a saucepan, mix water, white sugar, and corn syrup and heat until bubbling and golden, swirling to prevent crystallization. Remove from heat before burning, whisk in butter tablespoon by tablespoon, then cream, vanilla, and salt. Cool at room temperature, then refrigerate 1–2 days ahead. Reheat gently for pouring.
  4. Make Pie Crust: Combine dry ingredients. Cut in cold butter until mixture resembles coarse meal with pea-sized chunks. Mix apple cider vinegar with cold water and add gradually until dough holds but is not sticky. Form into a disc, wrap, and chill 30+ minutes. Roll out, fold dough like a letter several times, then roll into a circle larger than pie tin. Place in tin, trim and crimp edges. Chill again.
  5. Blind Bake Pie Crust: Preheat oven to 350°F. Line crust with foil and pie weights. Bake 30–35 minutes until edges lightly browned; tent if browning too fast. Remove weights, prick crust bottom with fork to prevent bubbling, and bake another 15–20 minutes until golden. Cool at least 1 hour.
  6. Prepare Streusel: Combine all streusel ingredients and mix by hand to form loose crumbs. Bake on parchment-lined sheet at 325°F for 15 minutes, stirring every 5 minutes, until golden brown. Cool. Can be made up to a week ahead.
  7. Whip Cream: Just before serving, whip heavy cream with powdered sugar until soft peaks form.
  8. Assemble Pie: Pour room temperature caramel into the pre-baked pie crust, spreading evenly. Chill 20–25 minutes until firm. Pour pumpkin ganache over caramel layer, spreading quickly and evenly. Refrigerate covered overnight (minimum 8 hours) until ganache is firm and set.
  9. Serve: Serve pie cold, topped with fresh whipped cream and streusel. Store refrigerated.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling or mix, for best flavor and texture.
  • High-quality white chocolate is essential for a smooth ganache.
  • Keep butter and cream cold when making caramel to help with texture.
  • Roasting pumpkin puree intensifies flavor and reduces water content.
  • Pie crust dough may be crumbly; repeated rolling and folding improves texture and workability.
  • Blind baking the crust prevents sogginess from the custard fillings.
  • Streusel can be baked up to a week ahead and stored at room temperature in an airtight container.
  • Ganache and caramel can be prepared 1–2 days in advance and reheated gently before assembly.
  • Adjust salt in caramel to taste, more salt enhances the flavor contrast.
  • Refrigerate pie for at least 8 hours to allow ganache to set properly.

Nutrition

Keywords: Pumpkin pie, caramel pie, white chocolate ganache, salted caramel, fall dessert, Milk Bar recipe, pumpkin caramel pie, streusel topping, whipped cream pie

Find it online: https://kitchenbyrita.com/milk-bar-hillys-pumpkin-caramel-pie-recipe/