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Milk Bar Pumpkin Pie

Close-up of a slice of Milk Bar pumpkin pie on a white plate, topped with powdered sugar, showing its creamy filling and flaky crust.
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A rich and decadent Milk Bar-inspired pumpkin pie featuring layers of pumpkin ganache, chewy caramel, and buttery streusel in a cornmeal crust.

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare Streusel: Combine flour, oats, sugar, cinnamon, and butter. Chill until ready to use.
  6. Assemble the Pie: Spread caramel over the crust, then pour pumpkin ganache. Top with streusel.
  7. 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.

Find it online: https://junorecipes.com/milk-bar-pumpkin-pie/