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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

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★★★★★

4.9 from 613 reviews

Milk Bar Hilly’s Pumpkin Caramel Pie is a luscious and indulgent dessert featuring a roasted pumpkin ganache layered over a rich salted caramel in a flaky, buttery pie crust. Topped with a crunchy maple streusel and freshly whipped cream, this pie is the perfect combination of creamy, sweet, and spiced flavors, ideal for autumn and holiday celebrations.

Ingredients

Scale

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
  • 6 Tablespoons Unsalted Butter
  • 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
  • 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 Puree: Spread both cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for about 20 to 30 minutes until the color darkens by two shades and the puree reduces to about 2 cups (500g). Continue roasting if not reduced enough. Let cool before use.
  2. Make Pumpkin Ganache: Place white chocolate in a large heat-safe bowl. In a small pot, bring cream, corn syrup, and butter to a boil. Pour hot cream mixture over white chocolate, ensuring all chocolate is covered. Let sit for 1 minute, then add roasted pumpkin, pumpkin pie spice, and salt. Blend with an immersion blender or blender until smooth and silky. Refrigerate and reheat briefly before use.
  3. Prepare Salted Caramel: Keep heavy cream and butter cold. In a medium saucepan, mix water, white sugar, and corn syrup until sugar dissolves. Heat over medium until bubbling and golden, swirling pan frequently to avoid burning. Remove from heat before caramel burns. Add butter one tablespoon at a time, whisking well, then add cream slowly while whisking. Add vanilla and salt, whisk until smooth. Cool to room temperature, then refrigerate.
  4. Make Pie Crust Dough: Combine dry ingredients (flour, cornmeal, sugar, salt) in a large bowl. Add cold butter pieces and toss until butter is coated. Break butter down until texture resembles coarse meal with butter chunks the size of blueberries. Mix vinegar and ice water, then add one tablespoon at a time until dough holds together but remains slightly crumbly. Form dough into a disc, wrap in plastic, and refrigerate at least 30 minutes.
  5. Roll and Shape Pie Crust: Lightly flour surface and rolling pin. Roll dough rectangle, fold like a letter, rotate 90 degrees, and repeat folding and rolling until dough is cohesive. Roll out into a circle at least two inches wider than the pie tin base. Carefully place dough in tin, draping without stretching. Fold excess dough under and crimp edges. Refrigerate to firm. Preheat oven to 350°F.
  6. Blind Bake Pie Crust: Place pie tin on a baking sheet, line crust with foil or parchment, fill with weights. Tent edges with foil if needed. Bake for 30-35 minutes until edges are lightly browned. Remove weights, prick bottom of crust with a fork, and bake another 15-20 minutes until golden brown. Cool at least 1 hour before filling.
  7. Prepare Streusel: Mix flour, brown sugar, oats, butter, cinnamon, cardamom, and salt in a medium bowl with hands until loose crumb forms. Spread on parchment-lined sheet pan and bake at 325°F for 15 minutes, agitating every 5 minutes until golden brown. Store streusel at room temperature in airtight container up to a week.
  8. Make Fresh Whipped Cream: When ready to serve, whip heavy cream and powdered sugar in a mixing bowl until soft peaks form.
  9. Assemble Pie: Pour room temperature caramel into the pre-baked pie crust to cover the base evenly. Refrigerate pie for 20-25 minutes to firm caramel. Pour pumpkin ganache over caramel and spread quickly to cover all caramel. Refrigerate pie covered overnight (minimum 8 hours) until ganache is firm.
  10. Serve: Serve pie cold straight from fridge topped with fresh whipped cream and streusel. Store leftovers refrigerated.

Notes

  • Use pumpkin puree, not pumpkin pie mix for best results.
  • White chocolate quality affects ganache flavor—choose high-quality, good melting chocolate.
  • Caramel can burn quickly, so closely watch caramel color and remove from heat early if unsure.
  • Pumpkin ganache and caramel can be made 1-2 days ahead and refrigerated.
  • Pie crust dough can be frozen unbaked for up to a month or baked in advance and refrigerated.
  • Blind baking the crust prevents sogginess from the wet filling.
  • Roasting pumpkin puree intensifies flavor and reduces moisture for better texture.
  • Use an immersion blender for smooth ganache without requiring multiple dishes.

Keywords: pumpkin pie, caramel pie, white chocolate, pumpkin caramel pie, fall dessert, autumn pie, Milk Bar recipe, roasted pumpkin, salted caramel, streusel topping

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