Description
This Milk Bar Pumpkin Pie combines rich pumpkin puree, creamy white chocolate, and a buttery crust for an irresistible dessert. It’s easy to make and perfect for any occasion!
Ingredients
Scale
- 1 (9") Refrigerated Pie Crust
- 1 cup White Sugar
- ⅓ cup Heavy Cream
- 6 tablespoons Unsalted Butter
- ¼ cup Water
- 2 tablespoons Light Corn Syrup
- 2 teaspoons Kosher Salt
- 2 teaspoons Vanilla Extract
- 30 ounce Cans Pumpkin Puree
- ½ cup Heavy Cream
- ⅓ cup Light Corn Syrup
- 5 tablespoons Butter
- 16 ounces White Chocolate
- 3 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ cup All Purpose Flour
- ⅓ cup Light Brown Sugar
- ⅓ cup Rolled Oats
- 6 tablespoons Unsalted Butter
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cardamom
- Pinch Salt
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Powdered Sugar
Instructions
- Prepare the caramel first and cool it in the refrigerator.
- In a saucepan, combine water, sugar, and corn syrup. Stir over medium-high heat until sugar dissolves, then stop stirring and swirl.
- Cook for 10-15 minutes until the mixture darkens. Prepare butter into 1 tablespoon cubes.
- Once caramel reaches a deep brown, remove from heat and add butter cubes one at a time, whisking.
- Pour in cream, salt, and vanilla, then set aside to cool completely in the refrigerator.
- Preheat the oven to 400°F and prepare the pie crust in a 9” deep pie dish. Chill until ready.
- Fill the pie crust with pie weights and bake for 20 minutes. Once baked, let cool completely.
- Reduce oven temperature to 325°F. Spread pumpkin puree on a parchment-lined baking sheet and bake for 30 minutes, allowing it to cool afterward.
- Melt white chocolate in a heat-proof bowl. In a saucepan, bring corn syrup, cream, and butter to a boil.
- Pour the mixture over the melted white chocolate and stir until smooth. Mix in cooled pumpkin puree, pumpkin pie spice, and salt.
- Blend until smooth using a stick blender, then refrigerate.
- For the streusel, mix ingredients in a bowl until combined, then spread on a lined baking sheet and bake for 15 minutes. Cool and crumble.
- Once the caramel has set, pour into the pie crust. Add the pumpkin ganache and smooth out.
- Cover and refrigerate for at least 8 hours or overnight.
- Whip cream with vanilla and powdered sugar until stiff peaks form and spread on top of the pie.
- Sprinkle the crumbled streusel on top. Keep refrigerated until serving, then slice and enjoy.
Notes
Make sure to refrigerate the pie overnight for the best texture.
Crumbled streusel can be stored in an airtight container for up to a week.
Feel free to customize the spices according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg