Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Introduction

This Milk Bar Hilly’s Pumpkin Caramel Pie is a luscious blend of smooth pumpkin ganache layered over rich salted caramel, all nestled in a crisp, buttery crust. Topped with a crunchy streusel and fresh whipped cream, it’s a perfect dessert to impress at any gathering or cozy night in.

Ingredients

• 2 (15-ounce) cans Pumpkin Puree (NOT pumpkin pie filling or mix)
• 1 1/4 cups Heavy Cream (for ganache)
• 1/3 cup Corn Syrup (scant, for ganache)
• 5 Tablespoons Unsalted Butter (for ganache)
• 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality)
• 3 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Salt (for ganache)
• 1 cup White Sugar (for caramel)
• 1/3 cup Heavy Cream (for caramel)
• 6 Tablespoons Unsalted Butter (for caramel)
• 1/4 cup Water (for caramel)
• 2 Tablespoons Corn Syrup (for caramel)
• 1 teaspoon Salt (up to 2 teaspoons to taste, for caramel)
• 2 teaspoons Vanilla Extract (for caramel)
• 1 1/2 cups Flour (for crust)
• 12 Tablespoons Unsalted Butter (for crust)
• 1/2 cup Fine Ground Cornmeal (for crust)
• 1 Tablespoon White Sugar (heaping, for crust)
• 1/2 teaspoon Salt (for crust)
• 1/4 to 1/3 cup Ice Cold Water (for crust)
• 1 Tablespoon Apple Cider Vinegar (for crust)
• 1/2 cup Flour (for streusel)
• 1/3 cup Light Brown Sugar (for streusel)
• 1/3 cup Rolled Oats (for streusel)
• 6 Tablespoons Unsalted Butter (for streusel)
• 1 teaspoon Cinnamon (for streusel)
• 1/2 teaspoon Cardamom (for streusel)
• Pinch of Salt (for streusel)
• 2 cups Heavy Cream (for whipped cream)
• 3 Tablespoons Powdered Sugar (for whipped cream)

Instructions

1. Step 1: Prepare the pumpkin ganache by spreading both cans of pumpkin puree on a parchment-lined baking sheet. Roast in a 325°F oven for 20-30 minutes until darkened by two shades and reduced to about 2 cups. Let cool.
2. Step 2: Place white chocolate in a large heat-safe bowl. In a small pot, bring 1 1/4 cups heavy cream, corn syrup, and butter to a boil. Pour the hot mixture over the chocolate and let sit for 1 minute.
3. Step 3: Add roasted pumpkin, pumpkin pie spice, and salt to the chocolate mix. Stir and blend with an immersion blender or standard blender until smooth and silky. Refrigerate ganache until ready to use; reheat gently for pouring.
4. Step 4: For salted caramel, keep cream and butter cold. In a saucepan, mix water, sugar, and corn syrup, heating over medium. Stir until sugar dissolves, then swirl the pan gently as it caramelizes, brushing down sides to prevent crystals.
5. Step 5: When caramel is golden brown, remove from heat. Add butter one tablespoon at a time, whisking well. Slowly whisk in cream, vanilla, and salt. Cool to room temperature, then refrigerate until firm but pourable. Reheat gently before filling the pie.
6. Step 6: Make pie crust by mixing flour, cornmeal, sugar, and salt. Cut cold butter into tablespoon pieces and toss with dry mix until coated. Break down butter pieces until mixture resembles coarse meal with some visible chunks.
7. Step 7: Mix apple cider vinegar with ice water. Add to the flour mixture one tablespoon at a time, tossing until dough holds together when pressed but remains slightly crumbly. Form into a disc, wrap, and chill for at least 30 minutes.
8. Step 8: Roll dough into a rectangle, fold like a letter twice with some flour dusted between folds, then roll out into a circle two inches larger than the pie tin base. Drape into the tin, fold excess dough under to form a lip, and crimp edges. Chill again.
9. Step 9: Blind bake crust at 350°F: line crust with foil and fill with weights. Bake 30-35 minutes until edges are lightly browned, tent with foil if needed. Remove weights, prick bottom with fork, bake another 15-20 minutes until golden. Cool completely.
10. Step 10: Prepare streusel by combining flour, brown sugar, oats, cinnamon, cardamom, salt, and butter. Mash and mix to form loose crumbs. Bake on parchment at 325°F for 15 minutes, stirring every 5 minutes, until golden. Cool and store.
11. Step 11: Whip heavy cream with powdered sugar until soft peaks form. Refrigerate until serving.
12. Step 12: Assemble the pie by pouring room temperature caramel into the pre-baked crust, covering the base. Chill for 20-25 minutes to firm.
13. Step 13: Pour pumpkin ganache over the caramel, spreading quickly to cover it fully. Refrigerate, covered, overnight or at least 8 hours until ganache is firm to the touch.
14. Step 14: Serve pie cold, topped with fresh whipped cream and streusel. Store leftovers in the refrigerator.

Tips & Variations

• Use high-quality white chocolate for a smoother, richer ganache.
• If your pie crust dough becomes too soft while working, chill it for 10-15 minutes before rolling.
• Adjust salt in caramel to your taste, balancing sweetness with a hint of savory depth.
• Make the ganache and caramel a day ahead to save time and enhance flavors.
• For a festive twist, add chopped toasted pecans to the streusel topping.

Storage

Store the assembled pie covered in the refrigerator for up to 3 days. The ganache and caramel layers will remain firm and creamy. Reheat caramel or ganache separately in short microwave bursts if reheating is needed for any component before serving, but the pie is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, it’s important to use pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners that will affect the texture and flavor balance of the ganache.

How do I prevent my pie crust from shrinking or cracking?

Make sure to chill the dough thoroughly before rolling and after fitting it into the pie tin. Avoid stretching the dough when placing it in the tin, and use pie weights during blind baking to help maintain shape.

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

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★★★★★

4.5 from 60 reviews

This Milk Bar Hilly’s Pumpkin Caramel Pie is a decadent layered dessert combining a rich roasted pumpkin white chocolate ganache, a luscious salted caramel base, a tender buttery pie crust, and a crunchy cinnamon-cardamom streusel topping. Finished with freshly whipped cream, this pie offers a perfect blend of creamy, sweet, and spiced flavors ideal for autumn gatherings or festive occasions.

• Author: Grace
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 35 minutes plus chilling overnight
• Yield: 1 9-inch pie (8 servings) 1x
• Category: Dessert / Pie
• Method: Baking
• Cuisine: American

Ingredients

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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 Puree: Spread both cans of pumpkin puree onto a parchment-lined baking sheet and roast at 325°F for 20 to 30 minutes until the color darkens by two shades and reduces to about 2 cups (500g). Continue roasting if not sufficiently reduced. Let cool before using.
2. Make Pumpkin Ganache: Place white chocolate in a large heat-safe bowl. In a small pot, combine heavy cream, corn syrup, and butter, and bring to a boil. Pour hot cream mixture over the 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 regular blender until smooth and silky. Refrigerate and reheat gently before use.
3. Prepare Salted Caramel: Keep cream and butter cold. In a medium saucepan, combine water, white sugar, and corn syrup; stir until sugar dissolves. Heat over medium, swirling pan occasionally to prevent crystallization. When the mixture turns golden and bubbling, remove from heat. Whisk in butter one tablespoon at a time, followed by cream, vanilla, and salt. Allow to cool to room temperature, then refrigerate until chilled.
4. Make Pie Crust Dough: In a large bowl, mix flour, cornmeal, white sugar, and salt. Add cold butter chunks and toss with hands until coated. Break butter into coarse pieces, resembling coarse meal with some pea-sized chunks remaining. If butter softens, chill dough 15 minutes. Mix apple cider vinegar and cold water; add gradually to flour mixture 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 Fold Dough: Lightly flour surface and rolling pin. Roll dough into a rough rectangle, fold like a letter, rotate 90 degrees, and repeat the roll and fold twice more. Roll final dough into a circle at least two inches larger than pie tin base. Transfer dough to pie tin by draping, fold excess under to create a lip, and crimp edges. Refrigerate to firm.
6. Blind Bake Pie Crust: Preheat oven to 350°F. Line crust with foil or parchment and fill with weights. Tent edges with foil if browning too quickly. Bake 30-35 minutes until edges are lightly browned. Remove weights and prick crust bottom to prevent ballooning. Continue baking 15-20 minutes until golden brown. Cool at least 1 hour before filling. Dough can be made ahead and stored refrigerated or frozen.
7. Prepare Streusel: Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and salt in a bowl. Mash and mix with hands until loose crumbs form, with no dry spots or big butter pieces. Spread on parchment-lined sheet pan and bake at 325°F for 15 minutes, stirring every 5 minutes until golden brown. Store streusel up to one week in an airtight container.
8. Whip Cream: Just before serving, whip heavy cream and powdered sugar in a bowl until soft peaks form.
9. Assemble Pie: Pour room-temperature salted caramel into the cooled pre-baked pie crust and level. Refrigerate 20–25 minutes to firm caramel. Pour pumpkin ganache over caramel and spread evenly. Cover and refrigerate pie overnight (minimum 8 hours) until ganache is firm. Serve chilled, topped with fresh whipped cream and streusel. Store leftovers refrigerated.

Notes

• The pumpkin puree must not be pumpkin pie filling or mix; fresh roasted puree is essential for flavor and consistency.
• Use high-quality white chocolate for best texture and taste in ganache.
• Keep butter and cream cold before adding to caramel to prevent separation and ensure smooth texture.
• Blind baking the crust prevents sogginess from the wet fillings.
• Roasting the pumpkin puree intensifies flavor and reduces water content for a firmer ganache.
• Ganache and caramel can be made 1–2 days in advance for convenience.
• Streusel can be baked ahead and stored at room temperature.
• Allow pie to chill thoroughly overnight to set the layers firmly before serving.

Keywords: Pumpkin Pie, Caramel Pie, Milk Bar Recipe, Pumpkin Caramel Ganache, Autumn Dessert, Fall Pie, White Chocolate Pumpkin