Can I use store-bought crust?

Totally! If you’re short on time, a premade crust will work. But if you can swing it, the cornmeal crust really takes this pie up a notch.

What’s the deal with glucose?

Glucose helps keep the ganache smooth and prevents it from crystalizing. Corn syrup is a great substitute if you don’t have glucose on hand.

Can I make it ahead of time?

Yes! This pie actually tastes better the next day because the flavors have time to mingle. Just keep it in the fridge and let it come to room temperature before serving.

What if I don’t like white chocolate?

I hear you! White chocolate in the ganache doesn’t make it taste overly sweet—it just adds a creamy texture. If you’re really not into it, you could try using milk chocolate, but the flavor will be different.

Can I freeze the pie for later?

Absolutely! Wrap the entire pie or individual slices in plastic wrap and foil to prevent freezer burn. When ready to enjoy, let it thaw in the fridge overnight.

What’s the best way to reheat the pie?

Reheat slices in a low oven (about 300°F) for a few minutes or microwave for 15-20 seconds. Be careful not to overheat and melt the ganache.

Milk Bar Pumpkin Pie

Description

A rich and decadent Milk Bar-inspired pumpkin pie featuring layers of pumpkin ganache, chewy caramel, and buttery streusel in a cornmeal crust.

Ingredients

Scale

Pumpkin Ganache:

2 cans (15oz each) pumpkin puree
1 1/4 cups heavy cream
1/3 cup glucose or corn syrup
5 tablespoons unsalted butter
2 1/2 cups chopped white chocolate
2 teaspoons cinnamon
1 teaspoon cardamom
1/2 teaspoon allspice
1/2 teaspoon ginger
Pinch of ground cloves (or 3 tsp pumpkin pie spice)
1/2 teaspoon kosher salt

Chewy Caramel:

1 cup white sugar
1/3 cup heavy cream
6 tablespoons unsalted butter
1/4 cup water
2 tablespoons corn syrup
2 teaspoons kosher salt
2 teaspoons vanilla extract

Cornmeal Pie Crust:

1 1/2 cups all-purpose flour
12 tablespoons unsalted butter
1/2 cup fine-ground cornmeal
1 tablespoon white sugar
1 teaspoon kosher salt
1/4 to 1/3 cup ice water
1 tablespoon apple cider vinegar

Streusel Topping:

1/2 cup all-purpose 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

Instructions

Prepare the Crust: Combine flour, cornmeal, sugar, and salt. Cut in the butter and mix in apple cider vinegar and ice water until dough forms. Chill for at least 1 hour.
Make the Ganache: Heat pumpkin puree, heavy cream, and glucose in a saucepan. Stir in butter, white chocolate, spices, and salt until smooth. Let cool.
Prepare the Caramel: In a saucepan, cook sugar, water, and corn syrup until amber-colored. Carefully stir in cream, butter, salt, and vanilla. Cool completely.
Roll Out the Crust: Roll out dough, press into a pie dish, and bake at 375°F with pie weights for 15 minutes. Remove weights and bake 10 more minutes. Let cool.
Prepare Streusel: Combine flour, oats, sugar, cinnamon, and butter. Chill until ready to use.
Assemble the Pie: Spread caramel over the crust, then pour pumpkin ganache. Top with streusel.
Bake: Bake at 350°F for 25-30 minutes until streusel is golden. Cool completely before serving.

Notes

For a more pronounced flavor, allow the pie to sit overnight before serving.
The pie freezes well; wrap individual slices for easy future treats.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of pie)
Calories: 450
Sugar: 28g
Sodium: 320mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg

Keywords: Milk Bar pumpkin pie, Thanksgiving dessert, pumpkin ganache, caramel pie