Description
Milk Bar Pumpkin Pie is a delightful blend of creamy pumpkin and rich white chocolate, topped with a sweet streusel. It’s easy to prepare and perfect for gatherings.
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
- Begin by preparing the caramel, as it requires time to cool and set.
- In a saucepan, combine water, sugar, and corn syrup. Heat while stirring until dissolved.
- Once dissolved, stop stirring and gently swirl the pot as it cooks for 10-15 minutes until it darkens.
- When the color is deep brown, remove from heat and stir in butter cubes one at a time with a whisk.
- Add cream, salt, and vanilla to the caramel mixture, then cool completely and refrigerate.
- Preheat the oven to 400°F.
- Unroll and fit the pie crust into a 9” Deep Pie Dish, fluting the edges, and refrigerate while the oven heats.
- Fill the crust with pie weights and bake for 20 minutes. Upon removing, let cool completely.
- Lower the oven temperature to 325°F.
- Spread pumpkin puree on a parchment-lined baking sheet and bake for 30 minutes until slightly reduced and darkened.
- Let the pumpkin cool.
- In a heat-proof bowl, add pieces of white chocolate.
- Heat corn syrup, cream, and butter in a saucepan until boiling, then pour over white chocolate and stir until melted.
- Mix in the roasted pumpkin puree, pumpkin pie spice, and salt, blending until smooth with a stick blender.
- In a mixing bowl, combine streusel ingredients and rub together until it resembles crumbs. Spread on a baking tray and bake at 325°F for 15 minutes, then cool and crumble.
- Pour the cooled caramel into the bottom of the pie crust and top with pumpkin ganache, smoothing it out.
- Cover and refrigerate for at least 8 hours, or overnight.
- Beat cream, vanilla, and powdered sugar in a mixing bowl until stiff peaks form. Spread over the pie and top with streusel.
- Refrigerate until ready to serve, slice, and serve with remaining pie reserved in the fridge.
Notes
The caramel must be completely cooled before adding it to the pie crust.
The pie benefits from an overnight refrigeration to enhance flavors and firm texture.
Using a stick blender gives a silky smooth consistency to the pumpkin filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg