As autumn arrives, the air grows crisp, and leaves turn colors. It’s the perfect time to enjoy the flavors of the season. Milk Bar’s Pumpkin Pie is a favorite, with its creamy texture and warm spices. Thanks to its unique blend of pumpkin and salted caramel, it’s especially loved during Thanksgiving.
Whether you’re an experienced baker or just starting, this guide will help you make the perfect Milk Bar Pumpkin Pie. You’ll learn how to make the salted caramel layer and the flaky pie crust. With these skills, you can create this beloved dessert at home. Let’s explore the secrets to making this Thanksgiving favorite.
Table of Contents
Introduction to Hilly’s Viral Pumpkin Caramel Pie
Hilly’s Pumpkin Caramel Pie has made a big splash in Thanksgiving desserts. It was created by Hilly O’Hanlon, a chef at Milk Bar in Brooklyn, New York. This pie is known for its fantastic taste and texture.
What is Hilly’s Pumpkin Caramel Pie?
Hilly’s Pumpkin Caramel Pie is a unique twist on traditional pumpkin pie. It has a homemade salted caramel layer, creamy white chocolate pumpkin ganache, and a crunchy streusel topping. All these are wrapped in a flaky pie crust. It’s a mix of sweet, salty, and spicy flavors that will excite your taste buds.
Why it’s a unique and delicious Thanksgiving dessert
Hilly’s Pumpkin Caramel Pie stands out because it’s not just a pie. It adds a salted caramel layer and a white chocolate pumpkin ganache for extra flavor. The crunchy streusel topping adds a nice texture. This makes it a standout on your Thanksgiving table.
If you love the Milk Bar pumpkin pie recipe, the Heath Bar recipe, or the Heath Toffee Bits recipe, you’ll love Hilly’s Pumpkin Caramel Pie. This viral hit brings a fresh and tasty twist to the Thanksgiving classic. Get ready to enjoy the flavors of the season with this recipe.
Ingredients Needed for Milk Bar Pumpkin Pie
You’ll need top-notch ingredients to make the perfect Milk Bar Pumpkin Pie. This dessert has a creamy pumpkin ganache, a buttery crust, and a streusel topping. Let’s explore the main parts:
The salted caramel layer requires white sugar, heavy cream, unsalted butter, water, corn syrup, and a pinch of salt. These ingredients mix to create a rich caramel base that adds depth and complexity to the pie.
The pie crust requires all-purpose flour, cornmeal, sugar, salt, and apple cider vinegar. This homemade crust is flaky and buttery, and it serves as the base for the filling.
The pumpkin ganache is the pie’s highlight. It’s made with pumpkin purée, heavy cream, glucose (or corn syrup), white chocolate, and warm spices like cinnamon, ginger, nutmeg, and cloves.
The streusel topping is simple but delicious. It’s made with flour, brown sugar, oats, butter, and spices. This topping adds a nice texture and flavor contrast.
| Ingredient | Quantity |
|---|---|
| White Sugar | 1 cup |
| Heavy Cream | 1 cup |
| Unsalted Butter | 1/2 cup |
| Water | 1/4 cup |
| Corn Syrup | 1/4 cup |
| Salt | 1/4 tsp |
| All-Purpose Flour | 2 1/2 cups |
| Cornmeal | 1/2 cup |
| Sugar | 2 tbsp |
| Salt | 1/2 tsp |
| Apple Cider Vinegar | 1 tbsp |
| Pumpkin Purée | 30 oz |
| Heavy Cream | 1 cup |
| Glucose (or Corn Syrup) | 1/4 cup |
| White Chocolate | 8 oz |
| Cinnamon | 1 tsp |
| Ginger | 1/2 tsp |
| Nutmeg | 1/4 tsp |
| Cloves | 1/4 tsp |
| Flour | 1 cup |
| Brown Sugar | 1/2 cup |
| Oats | 1/2 cup |
| Butter | 1/2 cup |
| Cinnamon | 1/2 tsp |
| Ginger | 1/4 tsp |
| Nutmeg | 1/8 tsp |
You’re ready to make a delicious Milk Bar Pumpkin Pie with these quality ingredients. It will impress everyone you share it with.
Making the Salted Caramel Layer
The Milk Bar Pumpkin Pie recipe starts with a homemade salted caramel layer, the dessert’s base. The rich, gooey caramel contrasts with the creamy pumpkin filling.
To make the perfect caramel, watch the mixture closely. It will change from clear to a deep, golden brown.
Tips for Perfect Homemade Caramel
Here are a few tips for smooth, glossy caramel:
- Use a wet pastry brush to prevent crystallization around the edges of the saucepan as the sugar cooks.
- Remove the pan from the heat at the first sign of smoke. If overcooked, caramel can quickly turn from golden to bitter.
- Slowly whisk in the butter and heavy cream, taking care as the mixture will bubble and steam vigorously.
- Be patient and allow the caramel to reach the desired rich, complex flavor before proceeding with the recipe.
With practice, you can make a salted caramel layer. This is the perfect base for the pumpkin pie’s flavors.
“The caramel should have a smooth, glossy texture and a deep, complex flavor that complements the pumpkin filling beautifully.”
Preparing the Pie Crust from Scratch
Making a homemade pie crust is key to making the perfect Milk Bar Pumpkin Pie. This guide helps you make a flaky, buttery crust, ideal for the rich pumpkin filling.
Mix flour, cornmeal, sugar, and salt in a big bowl. Cut in cold butter until it looks like a coarse meal with small butter pieces. Then, slowly add ice water and apple cider vinegar. Mix until the dough forms.
Wrap the dough in plastic wrap and chill it for 30 minutes. This step relaxes the gluten and firmes the butter, producing a tender, flaky crust.
Roll out the dough to a 12-inch circle, about 1/8-inch thick. Place it on a 9-inch pie plate, pressing it into the bottom and sides. Trim the edges and fold the dough under itself. Crimp the edges to make a decorative flute.
Freeze the pie crust for 15 minutes before baking. Preheat your oven to 400°F. Bake the crust for 15-18 minutes until golden brown. This step makes the crust sturdy for the filling.
Now, your homemade pie crust is ready. You can start assembling the Milk Bar Pumpkin Pie.
milk bar pumpkin pie recipe: Roasting the Pumpkin Purée
To start the Milk Bar pumpkin pie, roast the pumpkin purée first. This step enhances the flavor and reduces moisture. It makes the pumpkin taste more prosperous and more intense. Roast the purée at 325° Fahrenheit for 20 to 30 minutes. It should darken by two shades and shrink to two cups.
Here’s how to roast the pumpkin purée perfectly:
- Preheat your oven to 325° Fahrenheit.
- Spread the pumpkin purée evenly on a baking sheet lined with parchment paper.
- Roast the purée in the oven for 20 to 30 minutes, keeping a close eye on it to ensure it doesn’t burn.
- Once the purée has darkened by two shades and reduced to two cups, please remove it from the oven and let it cool slightly before using it in the next step of the milk bar pumpkin pie recipe.
After roasting, mix the purée with homemade white chocolate ganache. Heat heavy cream, corn syrup, and butter, then pour it over chopped white chocolate. This step adds a creamy, rich layer to the pie.
“The roasted pumpkin purée is the secret to the deep, concentrated pumpkin flavor in the Milk Bar pumpkin pie. It’s a must-try for any pumpkin pie lover!”
| Ingredient | Amount |
|---|---|
| Pumpkin Purée | 2 cups |
| Heavy Cream | 1 cup |
| Corn Syrup | 1/4 cup |
| Unsalted Butter | 4 tablespoons |
| White Chocolate, chopped | 8 ounces |
Creating the White Chocolate Pumpkin Ganache
After roasting the pumpkin purée, it’s time to make the white chocolate pumpkin ganache. This smooth filling is perfect with the buttery crust and crunchy streusel topping.
Blending the Ganache for a Smooth Texture
Heat heavy cream, corn syrup, and butter on the stovetop until boiling. Then, pour it over chopped white chocolate. Use an immersion blender to mix until it’s silky and creamy.
Next, add the roasted pumpkin purée and warm spices like cinnamon, ginger, and nutmeg. This makes a rich, pumpkin-filled filling that’s both indulgent and balanced.
Blending the ganache well is key for a smooth texture. This ensures all ingredients are mixed well, making the filling melt in your mouth.
“The white chocolate pumpkin ganache is the star of the show in this Milk Bar pumpkin pie recipe. The velvety smooth texture and the way the pumpkin and spices meld together is pure magic.”
With the ganache ready, you’re almost there. Keep reading to learn how to assemble the layered masterpiece!
Assembling the Layered Pumpkin Pie
Now that we have the salted caramel, flaky pie crust, and silky white chocolate pumpkin ganache ready, it’s time to make the Milk Bar Pumpkin Pie. This dessert combines the best of fall flavors into one amazing treat, and it’s sure to be a hit on Instagram.
Start by pouring the smooth, amber-hued salted caramel into the pie crust, ensuring it covers the bottom evenly. Then, add the rich white chocolate pumpkin ganache on top, using a spatula to smooth it out.
Next, add a layer of freshly whipped cream. This adds a remarkable contrast to the more decadent layers below. It’s a sweet touch that balances the flavors.
Finally, sprinkle a generous amount of homemade streusel on top. The crunchy, buttery crumbs add a delightful texture to each bite, making this the perfect finishing touch for the milk bar pumpkin pie recipe.
The Milk Bar Pumpkin Pie is now ready to chill in the fridge with all the layers in place. It’s the perfect dessert to impress your guests at Thanksgiving or any holiday party.
| Statistic | Value |
|---|---|
| Yield | 12 pumpkin pie dessert bars |
| Serving Size | 1 bar |
| Total Cooking Time | 1 hour and 15 minutes |
| Shelf Life | 4-5 days in the fridge, up to 1 month frozen |
Making the Streusel Crumb Topping
The streusel crumb topping is key to the Milk Bar Pumpkin Pie’s success. It adds texture and flavors that complement the pumpkin filling. This layer makes the pie even more special.
You’ll need flour, brown sugar, oats, butter, cinnamon, cardamom, and salt to make the streusel. Mix the dry ingredients in a large bowl, then rub them in with your fingers until they’re crumbly.
It’s important not to mix too much. Just work the ingredients a bit so the butter is spread out. This makes the topping crunchy and perfect for your milk bar pumpkin pie recipe.
After making the streusel, sprinkle it over the whipped cream layer. This adds a crunchy texture and more flavors to the pie.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Light brown sugar | 1/2 cup |
| Old-fashioned oats | 1/2 cup |
| Unsalted butter, room temperature | 1/2 cup (1 stick) |
| Ground cinnamon | 1 teaspoon |
| Cardamom | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
Chilling and Serving the Finished Pie
After you’ve made your milk bar pumpkin pie, let it chill for at least 8 hours. Overnight is even better. This step makes the filling smooth and creamy.
When the pie is chilled, dust it with powdered sugar and serve it chilled. The salted caramel, pumpkin ganache, whipped cream, and streusel topping make it a standout Thanksgiving treat.
Don’t keep the pie in the fridge for more than 3-4 days. It stays fresh for about a week. Eat it within 24 hours for the best taste.
| Ingredient | Quantity |
|---|---|
| Light brown sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Whole eggs | 3 |
| Pumpkin puree | 1 (15-ounce) can |
| Whole milk | 1 cup |
Baking times might vary for those in high places. Don’t overcook the pie to avoid cracks. Custard pies like this can crack if the eggs get too hot.
Share your milk bar pumpkin pie with loved ones this Thanksgiving. Its unique flavors and textures will surely wow your guests.
Conclusion
The Milk Bar Pumpkin Pie is a stunning and tasty Thanksgiving dessert. Its salted caramel base, creamy pumpkin ganache, and crunchy streusel topping will wow your guests and become a holiday favorite.
The milk bar pumpkin pie recipe elevates traditional pumpkin pie. It adds a health bar and toffee bits for more flavor and texture. This recipe is perfect for both experienced bakers and beginners.
Each bite of the Milk Bar Pumpkin Pie is a joy. Enjoy a special treat with vanilla ice cream or whipped cream. Let the Milk Bar Pumpkin Pie start a new tradition in your home.
