Milk Bar Hilly’s Pumpkin Caramel Pie Recipe: 5 Sweet Layers of Bliss

If there’s one dessert that perfectly captures the essence of fall — cozy sweaters, candlelight, and that first crisp breeze — it’s Milk Bar Hilly’s Pumpkin Caramel Pie. This isn’t your average pumpkin pie (sorry, Grandma). It’s a rich, golden dream layered with buttery crust, silky pumpkin ganache, gooey caramel, and a crumble of streusel so good, you’ll want to sprinkle it on everything you eat from now until December.

Whether you’re hosting Friendsgiving, craving a pumpkin fix on a chilly night, or just trying to outdo your neighbor’s pie game, this Milk Bar Hilly’s Pumpkin Caramel Pie recipe will make you the hero of dessert season.

Why You’ll Love This Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Let’s be real — most pumpkin pies are fine. Pleasant. Maybe even nostalgic. But this one? This one sings.
It’s like the upgraded version of your favorite childhood treat, but with a caramel twist that’ll make you close your eyes after every bite.

Here’s what makes it special:

• Pumpkin ganache that’s silky, spiced, and totally swoon-worthy.
• Chewy caramel layer that’s buttery with just the right hint of salt.
• A flaky, buttery pie crust that holds it all together like a cozy fall hug.
• Crunchy streusel topping that adds texture and warmth in every forkful.

And the best part? You can make each layer ahead of time, which means less stress on baking day and more time to sip that cinnamon latte.

Ingredients You’ll Need

Here’s your lineup for the ultimate Milk Bar Hilly’s Pumpkin Caramel Pie.

Pumpkin Ganache

• Pumpkin puree (not pumpkin pie mix — I recommend Libby’s)
• Heavy cream
• Corn syrup
• Unsalted butter
• White chocolate (look for real cocoa butter — Ghirardelli and Guittard are great choices)
• 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

• Flour
• Brown sugar
• Rolled oats
• Unsalted butter
• Cinnamon
• Cardamom
• Salt

Refer to the recipe card below for precise ingredient measurements, complete nutritional details, and step-by-step instructions.

How to Make Milk Bar Hilly’s Pumpkin Caramel Pie recipe

This recipe might look long, but trust me — it’s like a fall baking adventure. Pop on some music, light that pumpkin candle, and let’s do this.

1. Pumpkin Ganache

1. Spread pumpkin puree on a baking sheet and roast at 325°F for about 20–30 minutes until it darkens and reduces to about 2 cups.
2. In a small pot, heat cream, corn syrup, and butter until boiling, then pour over chopped white chocolate.
3. Add roasted pumpkin, pumpkin pie spice, and salt, then blend until smooth and glossy.
4. Store in the fridge up to 2 days. When ready, reheat gently until pourable.

2. Salted Caramel

1. Combine water, sugar, and corn syrup in a saucepan over medium heat. Stir until dissolved, then stop stirring — just swirl the pan.
2. Once it turns golden, add butter one tablespoon at a time (careful, it’ll bubble!).
3. Slowly whisk in the cream, then add vanilla and salt.
4. Cool completely before using.

Aneta’s Tip: Don’t wander off while your caramel’s cooking. It goes from golden to “smells like campfire” in seconds flat!

3. Flaky Pie Crust

1. Mix flour, cornmeal, sugar, and salt in a bowl. Cut in cold butter until you have pea-sized bits.
2. Add vinegar and water a tablespoon at a time until the dough holds when pressed.
3. Chill for 30 minutes, then roll out and fit into your pie tin.
4. Blind bake at 350°F for 30–35 minutes with pie weights, then another 15–20 minutes without.
5. Cool completely.

If you’ve never blind-baked before, don’t stress — it’s basically giving your crust a head start so it doesn’t get soggy. Think of it as a pre-party warm-up.

4. Streusel Magic

1. Mix flour, oats, brown sugar, cinnamon, cardamom, salt, and butter with your hands until crumbly.
2. Spread on a sheet pan and bake at 325°F for 15 minutes until golden.

Pro tip: Make extra. You’ll “accidentally” snack on half before the pie’s even cooled.

5. Assembly Time!

1. Pour the caramel into your cooled pie crust and chill until firm.
2. Pour pumpkin ganache over caramel and smooth the top.
3. Refrigerate overnight (yes, overnight — patience is a baker’s superpower).
4. When ready to serve, top with fresh whipped cream and streusel.

Serve it cold, creamy, and with a big smile. Because yes, you just made Milk Bar magic at home.

Aneta’s Kitchen Story

I first fell in love with this pie after trying it at a Milk Bar in New York — it was one of those “eyes-rolling-back” moments. Naturally, I had to recreate it at home (and maybe make it a touch easier for the rest of us). Now it’s a non-negotiable on my Thanksgiving dessert table. Every year, my family insists I make “that caramel pumpkin pie thing,” and honestly? I’m not complaining.

Quick Tips for Perfect Pumpkin Caramel Pie

• Use real white chocolate. It melts beautifully and gives your ganache that silky, luxurious texture.
• Keep everything cold when making pie crust. Cold butter = flaky layers.
• Make it ahead! The caramel, ganache, and crust can all be made days in advance.
• Don’t skip the streusel. It’s the cozy sweater of the dessert world — makes everything better.

FAQs About Milk Bar Hilly’s Pumpkin Caramel Pie recipe

Bring Home the Magic of Milk Bar Hilly’s Pumpkin Caramel Pie

This Milk Bar Hilly’s Pumpkin Caramel Pie recipe is more than dessert — it’s fall comfort in a crust. Creamy pumpkin ganache meets gooey caramel and crunchy streusel for a bite that’s pure bliss. Whether it’s your Thanksgiving showstopper or just your “I deserve something amazing” moment, this pie will become a beloved classic in your kitchen.

So go ahead, preheat that oven — and let’s make your home smell like pumpkin-spiced happiness.

More Cozy Fall Recipes You’ll Love

If you fell in love with the creamy layers and autumn warmth of this Milk Bar Hilly’s Pumpkin Caramel Pie recipe, you’ll definitely want to explore a few more comforting fall favorites from Chicken Magic Recipes. These dishes pair beautifully with your holiday gatherings or make for the perfect cozy weekend indulgence.

• Thai Pumpkin Curry Chicken – Bring a little heat and spice to your fall table with this creamy, coconut-infused curry that celebrates pumpkin in a savory way.
• Pumpkin Sage and Mushroom Tart – A flaky, buttery tart bursting with earthy mushrooms, fragrant sage, and the sweet notes of roasted pumpkin — perfect for brunch or a light dinner.
• Pumpkin Maple Cookies – These soft, chewy cookies taste like a hug in cookie form — maple glaze included. A sweet match for your pumpkin caramel pie leftovers!
• Pumpkin Cheesecake Truffles – If you adore bite-sized desserts, these rich truffles are a pumpkin lover’s dream — creamy, spiced, and dipped in chocolate.

Each of these recipes complements the cozy flavors and festive spirit of your Milk Bar Hilly’s Pumpkin Caramel Pie, turning your kitchen into a fall wonderland. So go ahead — light a candle, pour some cider, and keep the pumpkin magic going!

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