Description
This Milk Bar Pumpkin Pie offers a delightful mix of pumpkin puree and rich white chocolate, topped with a creamy finish. Perfect for any gathering and easy to make, it’s sure to become a favorite comfort dessert.
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 ounces 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
- Prepare the caramel initially, allowing it to cool and set in the refrigerator.
- Combine water, sugar, and corn syrup in a saucepan, stirring while heating over medium-high heat.
- Once the sugar dissolves, stop stirring and swirl the pot.
- Carefully cook for about 10-15 minutes, swirling occasionally, until the caramel turns deep brown.
- Add butter cubes one at a time, stirring with a whisk when adding.
- Incorporate cream, salt, and vanilla, then transfer the caramel to a heatproof bowl to cool completely in the refrigerator.
- Preheat the oven to 400°F.
- Unroll the pie crust in a 9” deep pie dish and flute the edges with your fingers; refrigerate until the oven is ready.
- Fill with pie weights and bake for 20 minutes, then allow to cool.
- Reduce oven temperature to 325°F and spread pumpkin puree on a parchment-lined baking sheet, baking for 30 minutes until reduced and darkened.
- Allow pumpkin to cool before mixing with other ingredients in a heatproof bowl.
- Boil cream, corn syrup, and butter in a saucepan, then pour it over the white chocolate, stirring until melted.
- Combine this with the roasted pumpkin puree, spices, and salt; puree until smooth and refrigerate.
- Mix streusel ingredients in a bowl and spread onto a parchment-lined baking sheet, baking for 15 minutes, then cool and crumble.
- Once caramel is set, pour it into the pie crust, followed by the pumpkin filling.
- Refrigerate covered for at least 8 hours or overnight.
- For topping, whip cream, vanilla, and powdered sugar until stiff peaks form, spoon on top, and sprinkle with streusel.
- Keep refrigerated until serving.
Notes
Allow the pie to chill overnight for best flavor.
The streusel can be stored in an airtight container for a few days.
Ensure the white chocolate is fully melted for a smooth ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg