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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

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★★★★★

4.9 from 189 reviews

Milk Bar Hilly’s Pumpkin Caramel Pie is a decadent, layered pumpkin pie featuring a rich and creamy spiced pumpkin white chocolate ganache, a luscious salted caramel layer, a homemade buttery pie crust, fresh sweetened whipped cream, and a crunchy streusel topping. This dessert balances salty, sweet, creamy, and crunchy textures, making it an unforgettable centerpiece for Thanksgiving or any fall gathering.

Ingredients

Scale

Pie Crust

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ground cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice cold water
  • 1 tablespoon apple cider vinegar

Pumpkin Ganache

  • 2 cans (15 oz each) pumpkin puree (not pie filling)
  • 8 ounces good quality white chocolate (e.g., Ghirardelli or Guittard), chopped
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Salted Caramel

  • 1 cup sugar
  • 1/2 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract

Sweetened Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup rolled oats
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt

Instructions

  1. Make Pie Crust: In a bowl, combine flour, ground cornmeal, sugar, and salt. Cut in cold unsalted butter until mixture resembles coarse crumbs. Add ice cold water and apple cider vinegar, stirring until dough just forms. Shape into disk, wrap in plastic, and chill for at least 1 hour.
  2. Roast Pumpkin Puree: Preheat oven to 325°F (163°C). Spread 2 cans of pumpkin puree evenly on a parchment-lined baking sheet. Roast for 20-30 minutes, stirring halfway, until the puree darkens by two shades and reduces to about 2 cups. Let cool.
  3. Prepare Pumpkin Ganache: Place chopped white chocolate into a large, heat-safe bowl. In a small pot, bring heavy cream, corn syrup, and butter to a boil. Pour hot mixture over white chocolate and let sit for 1 minute to melt. Stir gently until smooth.
  4. Blend Ganache: Add the roasted pumpkin puree, pumpkin pie spice, and salt to the melted white chocolate mixture. Use an immersion blender or regular blender to blend until creamy and smooth. Refrigerate the ganache until ready to use; reheat gently if needed.
  5. Make Salted Caramel: In a saucepan, combine sugar, water, and corn syrup over medium heat. Stir until sugar dissolves and bring to a boil without stirring until caramel turns a deep amber color. Remove from heat and carefully whisk in butter, heavy cream, sea salt, and vanilla extract. Stir until smooth. Let cool to room temperature.
  6. Prepare Streusel Topping: In a bowl, mix flour, brown sugar, rolled oats, cinnamon, cardamom, and salt. Add melted butter and stir until mixture clumps together. Spread on a baking sheet and bake at 350°F (177°C) for 15-20 minutes until toasted and crunchy. Cool completely.
  7. Assemble and Bake Pie: Roll out chilled pie dough to fit a 9-inch pie dish. Transfer dough and trim edges. Blind bake crust at 375°F (190°C) for about 15 minutes until edges are golden. Remove from oven.
  8. Layer Fillings: Pour a thin layer of salted caramel into the cooled pie crust, spreading evenly. Next, pour the pumpkin white chocolate ganache over the caramel layer, smoothing the top.
  9. Bake the Filled Pie: Bake the assembled pie at 325°F (163°C) for about 45 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and allow to cool completely.
  10. Top with Whipped Cream and Streusel: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe whipped cream over cooled pie. Sprinkle generous amount of streusel topping over the whipped cream.
  11. Chill and Serve: Refrigerate pie for at least 2 hours to let flavors meld. Serve chilled or at room temperature for best taste and texture.

Notes

  • Roasting the pumpkin puree is key to concentrating flavor and reducing moisture for a creamier filling.
  • Use high-quality white chocolate containing cocoa butter for best ganache texture and flavor.
  • Make components like caramel, ganache, and streusel a day ahead to save time on assembly day.
  • Blind bake the crust to prevent sogginess from the wet ganache layer.
  • Store leftover pie covered in the refrigerator for up to 3 days.
  • Carefully reheat ganache in short bursts to avoid scorching if made in advance.

Keywords: Milk Bar pumpkin pie, Hilly's pumpkin pie, pumpkin caramel pie, pumpkin white chocolate ganache, salted caramel pie, Thanksgiving dessert

Find it online: https://dinewithlily.com/milk-bar-hillys-pumpkin-caramel-pie-recipe/