Milk Bar Pumpkin Pie

Picture this: velvety pumpkin ganache, a chewy caramel layer, a buttery cornmeal crust, and a crumbly streusel topping that’s so good you’ll want to eat it straight out of the bowl. This pie is next-level—and I’m here to walk you through every single step to get it on your table. Let’s do this! Craving more treats? Try the indulgent Cinnamon Roll Cheesecake or the flavorful Apple Spice Cake—perfect for any dessert lover!

Why This Pumpkin Pie Stands Out

This isn’t just any pumpkin pie; it’s an indulgent take on a classic, blending unique textures and flavors. Whether it’s the smooth pumpkin ganache or the crumbly streusel topping, every bite feels like a celebration of fall. Plus, the addition of chewy caramel and a cornmeal crust makes this pie a total game-changer.

Unlike traditional pies, this recipe focuses on layering flavors and textures to create something truly special. The ganache is silky smooth, the caramel is decadently chewy, and the streusel adds that irresistible crunch. It’s the perfect way to impress your guests while still embracing the flavors of the season.

Perfect for the Holidays

Whether you’re hosting Thanksgiving, Friendsgiving, or just want to impress your family and friends, this Milk Bar-inspired pumpkin pie is bound to be a crowd-pleaser. It’s festive, flavorful, and offers a twist on tradition that everyone will love.

This pie is also incredibly versatile. It works just as well as the star of a dessert table as it does paired with a simple cup of coffee for a cozy evening treat. It’s the kind of dessert that brings people together, making it perfect for the holiday season.

Ingredients You’ll Need for Milk Bar Pumpkin Pie

This Milk Bar-inspired pumpkin pie is made up of four delicious layers: pumpkin ganache, chewy caramel, a cornmeal pie crust, and streusel topping. Each layer brings a unique flavor and texture to this decadent dessert. All of the exact ingredient measurements are listed in the recipe card at the bottom.

Pumpkin Ganache

• Pumpkin Puree: Use plain canned pumpkin (not pumpkin pie filling) for the perfect base.
• Heavy Cream: Creates a smooth, creamy ganache.
• Glucose or Corn Syrup: Helps maintain a silky texture and prevents crystallization.
• Unsalted Butter: Adds richness and depth of flavor.
• White Chocolate: Provides a creamy sweetness that complements the pumpkin.
• Spices: A blend of cinnamon, cardamom, allspice, ginger, and a pinch of cloves adds warmth and a classic fall flavor. Alternatively, you can use pumpkin pie spice.
• Kosher Salt: Enhances the flavors of the ganache.

Chewy Caramel

• Granulated Sugar and Brown Sugar: A combination of sugars adds sweetness and depth to the caramel.
• Heavy Cream: Creates a luscious, smooth caramel consistency.
• Unsalted Butter: Adds a rich, buttery flavor to the caramel.
• Water and Corn Syrup: Ensure the caramel develops the perfect texture without crystallizing.
• Kosher Salt: Balances the sweetness.
• Vanilla Extract: Adds a warm, aromatic finish to the caramel.

Cornmeal Pie Crust

• All-Purpose Flour: The base for a tender, flaky crust.
• Cornmeal: Adds a subtle crunch and unique flavor to the crust.
• Unsalted Butter: Creates a rich, buttery crust.
• White Sugar: Adds just a touch of sweetness.
• Kosher Salt: Balances the flavors.
• Ice Water and Apple Cider Vinegar: Ensure the dough comes together perfectly while remaining tender.

Streusel Topping

• All-Purpose Flour: Creates the base for a crumbly topping.
• Brown Sugar: Adds sweetness and a slight molasses flavor.
• Rolled Oats: Give the streusel a hearty texture.
• Unsalted Butter: Adds richness and helps create a crumbly texture.
• Cinnamon and Cardamom: Infuse the topping with warm, spiced notes.
• Pinch of Salt: Balances the sweetness of the streusel.

Step-by-Step Instructions

1. Make the Pie Crust

Start with the crust, because it needs to chill. Combine the flour, cornmeal, sugar, and salt in a bowl. Cut in the butter until it looks like coarse crumbs. Add the apple cider vinegar and ice water a tablespoon at a time until the dough comes together. (Pro tip: Don’t overwork it—you want those buttery pockets!)

Wrap it up and stick it in the fridge for at least an hour. This step ensures the dough is firm enough to roll out without sticking.

2. Cook the Pumpkin Ganache

In a saucepan, heat the pumpkin puree, heavy cream, and glucose (or corn syrup). Stir until it’s smooth and warm but not boiling. Remove it from the heat and mix in the butter, white chocolate, spices, and salt. Stir until it’s silky and glossy. Let it cool slightly.

3. Make the Chewy Caramel

In another saucepan, combine sugar, water, and corn syrup over medium heat. Let it bubble until it turns a deep amber color. (Trust me, don’t walk away—it goes from perfect to burnt real quick.)

Remove it from the heat and carefully stir in the cream, butter, salt, and vanilla. It’ll sputter, but that’s normal. Let it cool. The caramel should be thick and chewy, adding an indulgent layer to your pie.

4. Roll Out the Crust

Dust your counter with flour and roll out the chilled dough. Gently press it into a pie dish, trim the edges, and pop it back in the fridge while you preheat the oven to 375°F.

Bake the crust with pie weights or beans for 15 minutes, then remove the weights and bake for another 10 minutes. Let it cool completely. This ensures the crust stays crisp even after adding the caramel and ganache.

5. Make the Streusel

Mix the flour, brown sugar, oats, cinnamon, cardamom, and salt. Work in the butter with your fingers until it’s crumbly. Stick it in the fridge until you’re ready to use it. The cold butter ensures the streusel will bake up beautifully crisp.

6. Assemble the Pie

Pour the cooled caramel into the crust and spread it out. Let it set for about 10 minutes. Then, pour in the pumpkin ganache and smooth the top. Sprinkle the streusel evenly over the ganache.

7. Bake and Cool

Bake the pie at 350°F for about 25-30 minutes, just until the streusel is golden and the ganache is set. Let it cool completely before serving. (I know, waiting is hard, but trust me—it’s worth it.) The cooling time helps the layers firm up for clean slicing.

Storage and Leftovers for Milk Bar Pumpkin Pie

Got leftovers? Lucky you! Cover the pie tightly with plastic wrap and store it in the fridge for up to three days. The flavors tend to deepen as it sits, so it might taste even better the next day. For longer storage, freeze individual slices wrapped in foil and a freezer bag. Just thaw in the fridge overnight and enjoy.

If you’re planning to make this ahead of time, assemble the pie and bake it as directed. Once it’s completely cool, wrap it tightly and refrigerate. When you’re ready to serve, let it sit at room temperature for about an hour.

Baking Tips to Keep in Mind

• Use High-Quality Ingredients: The flavors in this pie shine best when you use fresh spices, real pumpkin puree, and quality chocolate. Take the extra step to grate your own cinnamon or buy whole cardamom pods for the best flavor.
• Don’t Rush the Cooling Process: Let the pie cool completely before slicing to ensure the layers stay intact. This step is crucial for that picture-perfect slice.
• Plan Ahead: This pie can be made a day in advance, giving you more time to enjoy the holiday festivities. In fact, the flavors deepen overnight, making it even more delicious.

How to Serve This Pie

Serve this pie slightly warm or at room temperature for the best experience. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. If you’re feeling fancy, sprinkle a touch of cinnamon or freshly grated nutmeg on top for a cozy finishing touch.

Want to go the extra mile? Drizzle a little caramel sauce over each slice before serving. It’s the ultimate treat that takes this dessert to a whole new level.

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FAQs About Milk Bar Pumpkin Pie

Final Thoughts

This Milk Bar-inspired pumpkin pie is a total game-changer. It’s rich, flavorful, and has just the right amount of spice to make it feel like fall in every bite. Whether you’re hosting Thanksgiving or just want a showstopping dessert, this pie is going to be the star of the table.

So grab your apron, crank up some holiday tunes, and get baking. And hey, don’t forget to grab a fork for that “taste test”—you deserve it!