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A slice of Milk Bar Hilly’s Pumpkin Caramel Pie recipe topped with whipped cream, caramel drizzle, and streusel crumbs on a white plate.

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

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  • Author: Aneta
  • Total Time: 1 hour 45 minutes
  • Yield: 1 (9-inch) pie — about 8 servings 1x

Description

This Milk Bar Hilly’s Pumpkin Caramel Pie recipe is the ultimate fall dessert — rich layers of silky pumpkin ganache, chewy salted caramel, and a buttery crust topped with whipped cream and crunchy streusel. It’s an irresistible blend of cozy spices, sweet caramel, and creamy pumpkin perfection that’ll steal the show at any holiday table.

Ingredients

Scale

Pumpkin Ganache:

  • 2 cans pumpkin puree (not pumpkin pie filling)

  • 1 cup heavy cream

  • ¼ cup corn syrup

  • 4 Tbsp unsalted butter

  • 12 oz real white chocolate (such as Ghirardelli or Guittard)

  • 1 tsp pumpkin pie spice

  • ½ tsp salt

Chewy Caramel:

  • 1 cup sugar

  • ½ cup heavy cream

  • 6 Tbsp unsalted butter

  • 3 Tbsp water

  • 2 Tbsp corn syrup

  • ½ tsp salt

  • 1 tsp vanilla extract

Pie Crust:

  • 1½ cups all-purpose flour

  • ½ cup cold unsalted butter, cubed

  • 2 Tbsp ground cornmeal

  • 1 Tbsp sugar

  • ½ tsp salt

  • 3–5 Tbsp ice water

  • 1 tsp apple cider vinegar

Streusel:

  • ¾ cup flour

  • ½ cup brown sugar

  • ½ cup rolled oats

  • 4 Tbsp unsalted butter

  • ½ tsp cinnamon

  • ¼ tsp cardamom

  • Pinch of salt

Topping:

  • 1½ cups heavy whipping cream

  • 3 Tbsp powdered sugar

Instructions

  1. Roast the Pumpkin:
    Spread pumpkin puree on a parchment-lined sheet and roast at 325°F for 20–30 minutes, until darker and reduced to about 2 cups. Cool.

  2. Make the Ganache:
    Bring cream, corn syrup, and butter to a boil. Pour over chopped white chocolate and let sit for a minute. Add roasted pumpkin, spice, and salt; blend until smooth. Chill until ready to use.

  3. Cook the Caramel:
    Combine sugar, water, and corn syrup in a saucepan. Cook until golden. Carefully whisk in butter, then cream, vanilla, and salt. Cool completely.

  4. Prepare the Crust:
    Combine dry ingredients; cut in butter until crumbly. Add vinegar and ice water gradually until the dough holds together. Chill 30 minutes. Roll out, fit into pie dish, and blind bake at 350°F for 30–35 minutes. Remove weights, bake 15–20 minutes more until golden. Cool.

  5. Make Streusel:
    Mix all streusel ingredients by hand until crumbly. Bake at 325°F for 15 minutes, stirring every 5 minutes, until golden.

  6. Assemble:
    Pour cooled caramel into crust; refrigerate 20 minutes. Spread pumpkin ganache on top and chill overnight.

  7. Finish and Serve:
    Whip cream and powdered sugar to soft peaks. Top pie with whipped cream and streusel. Serve cold and enjoy!

Notes

For best texture, refrigerate the pie overnight before serving.
Use real white chocolate made with cocoa butter for a silky ganache.
Make components up to 2 days in advance for easier prep.
Store leftovers in the fridge for up to 4 days.

  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520 kcal
  • Sugar: 42 g
  • Sodium: 260 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 95 mg

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