If you’ve ever dreamed of a pumpkin pie that feels like a warm autumn hug with a grown-up twist, then you’re in for a treat with the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. This beautiful dessert layers a rich, silky pumpkin ganache over a luscious salted caramel base, all nestled inside a perfectly flaky crust with a crumbly streusel topping. It’s an irresistible combination of creamy, sweet, and slightly salty flavors that work together to create pure magic. Whether you’re celebrating a holiday or just craving cozy comfort food, this recipe is bound to become a favorite in your kitchen.

Ingredients You’ll Need

A slice of pie sits on a white plate, showing four distinct layers: a thin light beige crust at the bottom, topped by a caramel-colored soft layer, then a thick orange creamy layer in the middle, and a fluffy white whipped topping sprinkled with rough brown crumble on the top. The slice is in front of a white pie dish with scalloped edges holding the rest of the pie, which is on a wooden cake stand with a white base. A gold spoon rests beside the slice on the plate, and the scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a harmony of simple yet essential ingredients, each playing a crucial role in building the pie’s complex flavors and textures. From vibrant pumpkin puree to velvety white chocolate, and the fine balance of spices and salt, every element matters.

Pumpkin Puree (2 cans, 15 oz each): Make sure to use pure pumpkin, not pie filling, for the best pumpkin flavor and texture.
Heavy Cream (multiple measurements): Adds richness and creaminess to the ganache, caramel, and whipped cream components.
Corn Syrup (scant 1/3 cup + 2 Tbsp): Contributes smooth texture and prevents crystalization in both the ganache and caramel.
Unsalted Butter (large quantity): Essential for the crust, ganache, caramel, and streusel; ensures tenderness and flavor without excess salt.
White Chocolate (12 to 16 oz): Provides a creamy, sweet base in the pumpkin ganache that beautifully contrasts the spices.
Pumpkin Pie Spice (3 tsp): Warms up the filling with cinnamon, nutmeg, and other traditional autumn spices.
Salt (varied amounts): Balances sweetness and enhances all the flavors throughout the pie.
White Sugar and Brown Sugar: Both play roles in the caramel, crust, and streusel for sweetness and texture variations.
Flour (1 1/2 cups + 1/2 cup): The base for the pie crust and streusel topping, providing structure and stability.
Fine Ground Cornmeal (1/2 cup): Adds a subtle crunch and texture to the crust.
Ice Cold Water and Apple Cider Vinegar: Keeps the dough tender while helping with its elasticity and color.
Rolled Oats (1/3 cup): Gives the streusel topping a wonderful rustic texture.
Cinnamon, Cardamom, and a pinch of salt: Infuse the streusel with warm, aromatic notes supporting the pumpkin theme.
Vanilla Extract (2 tsp): Adds sweet depth to the caramel and pie overall.
Powdered Sugar (3 Tbsp): Used to sweeten the fresh whipped cream finishing touch.

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

Step 1: Roast and Reduce the Pumpkin Puree

Start by spreading your pure pumpkin puree on a parchment-lined baking sheet. Roast it at 325 degrees for about 20 to 30 minutes until it darkens in color and reduces to roughly 2 cups. This step intensifies the pumpkin’s flavor and moisture content, creating a richer filling base for your pie. Waiting for it to cool down before the next step is key.

Step 2: Create the Pumpkin Ganache

Place your chopped white chocolate into a heat-safe bowl. Simmer heavy cream, corn syrup, and butter until boiling, then pour this hot mixture over the chocolate. Wait a minute, then stir until smooth. Add the roasted pumpkin, pumpkin pie spice, and salt. Blend everything until silky smooth—this luscious ganache is the soul of your pie’s filling, balancing the pumpkin’s earthiness with sweet creaminess.

Step 3: Make the Salted Caramel

Cold butter and cream are your friends for this stage. In a saucepan, combine water, sugar, and corn syrup, stirring gently until the sugar fully dissolves. As it bubbles and begins caramelizing, swirl the pan often and watch the color carefully—it should turn a rich golden brown. Off the heat, whisk in butter, heavy cream, vanilla, and salt slowly, creating a silky, deeply flavored caramel that will marry perfectly with the pumpkin ganache.

Step 4: Prepare the Pie Crust

Mix the dry ingredients and then toss the cold butter chunks in with your hands until the mixture resembles coarse crumbs with bits of butter the size of blueberries. Add apple cider vinegar mixed with ice water slowly until the dough just holds together but stays slightly crumbly. Form a disc and chill. Roll and fold the dough carefully to develop layers, then shape into your pie tin. Blind bake this crust until golden and firm, which provides a buttery, flaky vessel for your filling.

Step 5: Bake the Streusel Topping

Combine flour, brown sugar, rolled oats, spices, salt, and butter by hand to make a crumbly mixture. Spread it on a baking sheet and bake at 325 degrees for 15 minutes, stirring occasionally, until golden brown. This streusel topping adds a delightful crunch and spicy-sweet contrast to your pie’s smooth layers.

Step 6: Whip the Fresh Cream

Right before serving, whip your heavy cream with powdered sugar until soft peaks form. This fluffy topping complements the dense ganache and rich caramel with lightness and a clean finish.

Step 7: Assemble the Pie

Pour the room temperature salted caramel evenly into your cooled pie crust and chill for 20-25 minutes to let it set. Then, spread the pumpkin ganache over the caramel. Refrigerate the fully assembled pie overnight to allow the flavors to meld and the ganache to firm up perfectly. The next day, your Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is ready for its delicious debut, topped with fresh whipped cream and streusel.

How to Serve Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

The image shows a pie with three visible layers placed on a white pie dish on a wooden stand. The bottom layer is a golden-brown, flaky crust with crimped edges that rise slightly above the dish rim. The middle layer is a smooth orange filling, visible just above the crust. The top layer is a thick, fluffy white cream spread evenly across the pie with soft swirls giving it a light texture. The background has a dark brown tone, but the pie dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your pie slices with a generous dollop of fresh whipped cream and a sprinkle of the golden streusel for a perfect balance of creamy and crunchy textures. If you want an extra pop of flavor, try a light dusting of cinnamon or a few toasted pumpkin seeds.

Side Dishes

This pie shines as the star dessert, but it pairs beautifully with a cup of strong coffee, chai tea, or even a glass of spiced apple cider. A small scoop of vanilla bean ice cream can add an indulgent contrast to the pie’s pumpkin and caramel layers.

Creative Ways to Present

Serve slices on rustic wooden boards or elegant white plates to highlight the pie’s warm colors. For a fun twist at gatherings, cut small tart-sized versions for individual servings. You can also drizzle extra caramel sauce over the top for a dazzling, sticky finish.

Make Ahead and Storage

Storing Leftovers

Your Milk Bar Hilly’s Pumpkin Caramel Pie Recipe will keep well in the refrigerator for up to 4 days. Ensure it is stored covered to preserve the ganache’s silky texture and keep the crust from absorbing fridge odors.

Freezing

Freezing this pie is possible but best avoided to maintain the delicate textures of the ganache and caramel. If you must freeze, wrap the whole pie tightly in plastic and foil, and thaw overnight in the refrigerator before serving.

Reheating

This pie is best enjoyed cold or at room temperature. If you prefer a slightly warmer dessert, allow the slice to sit at room temperature for 30 minutes. Avoid microwaving as it can alter the texture of the ganache and caramel layers.

FAQs

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

For this specific Milk Bar Hilly’s Pumpkin Caramel Pie Recipe, it’s crucial to use plain pumpkin puree, not pie filling, to control sweetness and texture. Pie filling contains added spices and sugar which can throw off the balance of flavors and the silky texture of the ganache.

Is it necessary to roast and reduce the pumpkin first?

Yes! Roasting and reducing the pumpkin intensifies its flavor and concentrates the moisture content, which makes the pumpkin ganache much richer and less watery. Skipping this step may result in a less flavorful filling.

Can I make parts of this pie ahead of time?

Absolutely! Both the pumpkin ganache and salted caramel can be made 1 to 2 days in advance and stored in the fridge. The crust can be pre-baked several days ahead and kept refrigerated. This makes assembling the pie on the day you want to serve it much easier.

What’s the best way to avoid sugar crystallization during caramel making?

Swirling the pan instead of stirring and brushing down the sides of the pan with a wet pastry brush prevent sugar crystals from forming. This helps you achieve a perfectly smooth, silky caramel every time.

How do I get a flaky pie crust for this recipe?

The key is to keep your butter cold and only mix it into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Folding and rolling the dough multiple times helps build layers, ensuring a crispy, flaky crust that holds the filling beautifully.

Final Thoughts

If you want to impress friends or treat yourself to a pumpkin pie like no other, the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is your answer. Its complex layers of flavor and texture are worth every step, and the end result is a stunning centerpiece that tastes as incredible as it looks. Give yourself the joy of creating this autumnal masterpiece—you’ll be so glad you did!