Introduction

This Milk Bar Hilly’s Pumpkin Caramel Pie is a showstopper with layers of rich flavors and textures. Combining salty salted caramel, sweet pumpkin white chocolate ganache, crunchy streusel, and fresh whipped cream, it’s a delightful upgrade from your traditional pumpkin pie. Perfect for impressing guests at Thanksgiving or any fall gathering.

A slice of pie on a white plate with a crust base at the bottom, topped with a thick, smooth, orange filling layer, followed by a layer of caramel sauce just above the crust. On top of the orange filling is a thick layer of white whipped cream, sprinkled with a crumbly topping made of small brown nut and oat pieces. The plate is set on a white marbled surface, and in the background, there is a wooden cake stand with a white base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pumpkin Ganache: Pumpkin puree (not pie filling), heavy cream, corn syrup, unsalted butter, real white chocolate (such as Ghirardelli or Guittard), pumpkin pie spice, salt

Chewy Caramel: Sugar, heavy cream, unsalted butter, water, corn syrup, salt, vanilla extract

Pie Crust: Flour, unsalted butter, ground cornmeal, sugar, salt, ice cold water, apple cider vinegar

Streusel Topping: Flour, brown sugar, rolled oats, unsalted butter, cinnamon, cardamom, salt

Additional: Fresh sweetened whipped cream

Instructions

Step 1: Roast the pumpkin puree. Spread 2 cans of pumpkin puree evenly on a parchment-lined baking sheet. Roast at 325°F (163°C) for 20-30 minutes until the puree darkens by two shades and reduces to about 2 cups (500g). Let cool.

Step 2: Make the pumpkin ganache. Place chopped white chocolate in a large, heat-safe bowl. In a saucepan, bring heavy cream, corn syrup, and butter to a boil. Pour the hot mixture over the white chocolate and let it sit for 1 minute to melt. Stir until smooth.

Step 3: Combine roasted pumpkin with the white chocolate mixture. Add pumpkin pie spice and salt. Blend with an immersion blender or regular blender until completely smooth. Refrigerate the ganache if making ahead; reheat gently as needed.

Step 4: Prepare the chewy salted caramel by combining sugar, water, corn syrup, and butter in a saucepan. Cook until golden brown, then carefully stir in cream, salt, and vanilla extract. Let cool slightly before using.

Step 5: Make the pie crust by mixing flour, ground cornmeal, sugar, and salt. Cut in cold unsalted butter until mixture resembles coarse crumbs. Add ice cold water and apple cider vinegar, mixing until dough just comes together. Chill before rolling out.

Step 6: Assemble the pie. Line a pie pan with the crust, pour in a layer of salted caramel, then add the pumpkin ganache on top. Bake if desired according to your preferred pie crust instructions or serve chilled.

Step 7: Prepare the streusel topping by combining flour, brown sugar, rolled oats, cinnamon, cardamom, salt, and cold butter. Mix until crumbly. Sprinkle over the pie or bake separately as a crunchy topping.

Step 8: Finish the pie with fresh sweetened whipped cream before serving for rich creaminess and balance.

Tips & Variations

Use real white chocolate with sugar and cocoa butter listed as ingredients for a smooth ganache; avoid white chocolate “morsels” which don’t melt well.

Roasting the pumpkin puree removes excess moisture, intensifying the flavor and creating a creamier filling.

The components—ganache, caramel, crust, streusel, and whipped cream—can be made ahead to save time on serving day.

For a nutty twist, add chopped toasted pecans to the streusel topping.

Storage

Store the assembled pie covered in the refrigerator for up to 3 days. Keep any leftover ganache, caramel, or streusel in airtight containers refrigerated for up to 2 days. Reheat the ganache gently in short microwave intervals to regain pourable consistency. Allow the pie to come to room temperature before serving for the best texture and flavor.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugars that can affect the flavor and texture. Use pure pumpkin puree for best results, and roast it to intensify the flavor and remove excess moisture.

What type of white chocolate is best for the ganache?

Choose a high-quality white chocolate that contains sugar and cocoa butter as ingredients. Avoid white chocolate chips or morsels labeled for baking as they often include non-cocoa solids that can affect melting and texture. Brands like Ghirardelli or Guittard work well.