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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

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4 from 50 reviews

  • Author: Ava
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings

Description

This Milk Bar Hilly’s Pumpkin Caramel Pie is a rich and indulgent dessert featuring a roasted pumpkin ganache layered over a salted caramel base, encased in a flaky homemade pie crust, topped with a crunchy cinnamon-cardamom streusel and fresh whipped cream. Roasting the pumpkin puree intensifies its flavor, while the combination of white chocolate and pumpkin pie spices creates a smooth, silky filling. The salted caramel adds a luscious contrast, and the streusel provides texture, making this pie a perfect festive treat or holiday centerpiece.

Ingredients

Pumpkin Ganache

  • 2 (15-ounce) cans Pumpkin Puree (NOT pumpkin pie filling or mix)
  • 1 1/4 cups Heavy Cream
  • 1/3 cup Corn Syrup (scant)
  • 5 Tablespoons Unsalted Butter
  • 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate)
  • 3 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Salt

Salted Caramel

  • 1 cup White Sugar
  • 1/3 cup Heavy Cream (cold)
  • 6 Tablespoons Unsalted Butter (cold, cut into tablespoons)
  • 1/4 cup Water
  • 2 Tablespoons Corn Syrup
  • 1 teaspoon Salt (up to 2 teaspoons to taste)
  • 2 teaspoons Vanilla Extract

Pie Crust

  • 1 1/2 cups Flour
  • 12 Tablespoons Unsalted Butter (cold, cut into tablespoons)
  • 1/2 cup Fine Ground Cornmeal
  • 1 Tablespoon White Sugar (heaping)
  • 1/2 teaspoon Salt
  • 1/4 to 1/3 cup Ice Cold Water
  • 1 Tablespoon Apple Cider Vinegar

Streusel

  • 1/2 cup Flour
  • 1/3 cup Light Brown Sugar
  • 1/3 cup Rolled Oats
  • 6 Tablespoons Unsalted Butter
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • Pinch of Salt

Fresh Whipped Cream

  • 2 cups Heavy Cream
  • 3 Tablespoons Powdered Sugar

Instructions

  1. Roast Pumpkin: Spread both cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 20-30 minutes until the color darkens by two shades and the puree reduces to about 2 cups or 500g. If necessary, continue roasting. Allow to cool before use.
  2. Make Pumpkin Ganache: Place white chocolate in a large heat-safe bowl. In a small pot, bring 1 1/4 cups heavy cream, corn syrup, and 5 tablespoons unsalted butter to a boil. Pour the hot cream mixture over the white chocolate ensuring all is covered. Let sit 1 minute, then add roasted pumpkin, pumpkin pie spice, and salt. Blend with an immersion blender or regular blender until smooth and silky. Store in fridge up to 2 days; reheat in short bursts to pour.
  3. Prepare Salted Caramel: Keep 1/3 cup cold heavy cream and 6 tablespoons butter cold. In a medium saucepan, combine water, white sugar, and corn syrup. Stir to hydrate sugar, then heat over medium until bubbling and clear. Avoid stirring once bubbling; swirl pan gently and brush sides to prevent crystallization. Cook until deep golden brown without burning, remove from heat. Whisk in butter one tablespoon at a time, then slowly whisk in cream, followed by vanilla and salt. Pour into heat-safe container, cool to room temp then chill. Can be made 1-2 days ahead.
  4. Make Pie Crust: Combine 1 1/2 cups flour, cornmeal, sugar, and salt in a large bowl. Add cold butter and toss to coat in flour mixture. Break butter into pea-sized pieces; chill if needed. Mix apple cider vinegar with ice water and add gradually until dough holds but remains crumbly. Form into disc, wrap, and chill at least 30 minutes. Roll out dough into a circle larger than pie tin, fold like a letter repeatedly to create layers, then roll out again. Fit into pie tin without stretching, fold excess under, crimp edges, and chill.
  5. Blind Bake Pie Crust: Preheat oven to 350°F. Line crust with foil/parchment and fill with weights. Tent edges to prevent burning and bake 30-35 minutes until edges are lightly browned. Remove weights and pierce bottom crust to prevent puffing. Bake an additional 15-20 minutes until golden brown. Cool at least 1 hour before filling.
  6. Make Streusel: Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and salt. Mash with hands until a loose crumb forms. Spread on parchment-lined sheet pan and bake at 325°F for 15 minutes, stirring every 5 minutes until golden brown. Store up to 1 week at room temperature.
  7. Make Fresh Whipped Cream: Just before serving, whip 2 cups heavy cream with 3 tablespoons powdered sugar until soft peaks form.
  8. Assemble Pie: Pour room temperature caramel into pre-baked pie crust to cover base evenly. Chill for 20-25 minutes to set. Pour pumpkin ganache over caramel and spread quickly to cover. Refrigerate overnight (minimum 8 hours) covered until ganache is firm to touch. Serve chilled topped with fresh whipped cream and streusel.
  9. Storage: Store assembled pie covered in refrigerator. Pie crust can be made in advance and stored refrigerated or frozen. Caramel and ganache can be prepared 1-2 days ahead. Streusel can be made up to a week in advance.

Notes

  • Do not use pumpkin pie filling for the pumpkin puree; use pure pumpkin puree instead.
  • Roasting the pumpkin puree intensifies its flavor and concentrates moisture for a richer ganache.
  • Use high-quality white chocolate for best flavor and smooth texture.
  • Keep cream and butter cold when making caramel to prevent premature melting and ensure proper emulsification.
  • Blind baking the crust fully ensures a crisp base that will not become soggy from the filling.
  • The streusel adds a crunchy, spiced texture that complements the creamy pie.
  • Chill the caramel and ganache ahead to make assembly easier and to enhance flavors.
  • The pie should be served cold straight from the fridge and can be stored refrigerated for several days.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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