Description
This Milk Bar Pumpkin Pie features a delightful blend of pumpkin puree and white chocolate, creating a rich and creamy dessert. Perfect for fall gatherings or cozy family dinners, it’s sure to be a hit at the table.
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
- Begin by preparing the caramel. Combine water, sugar, and corn syrup in a saucepan over medium-high heat, stirring until dissolved.
- Once dissolved, stop stirring and allow it to simmer for about 10-15 minutes, swirling the pot occasionally.
- When the caramel reaches a deep brown color, turn off the heat and add butter cubes one at a time while whisking.
- Next, pour in the cream, salt, and vanilla, then transfer the caramel to a heatproof bowl to cool completely. Refrigerate to set.
- Preheat the oven to 400°F.
- Unroll the pie crust and fit it into a 9” deep pie dish, fluting the edges with your fingers.
- Chill the pie crust while waiting for the oven to heat up.
- Fill the crust with pie weights and bake for 20 minutes. Once done, remove the weights and let it cool completely.
- Reduce the oven temperature to 325°F and spread the pumpkin puree on a lined baking sheet.
- Bake the pumpkin puree for 30 minutes, allowing it to reduce and darken in color, then cool it down.
- In a large heatproof bowl, add pieces of white chocolate. In a saucepan, combine corn syrup, cream, and butter and bring to a boil.
- Pour the hot mixture over the white chocolate and stir until fully melted.
- Incorporate the roasted pumpkin puree, pumpkin pie spice, and salt, mixing until smooth. Chill in the fridge.
- Prepare the streusel by mixing together flour, brown sugar, oats, and butter in a bowl until crumbly. Spread on a lined baking sheet and bake at 325°F for about 15 minutes, then allow to cool and crumble into crumbs.
- Once the caramel is firm, pour it into the cooled pie crust.
- Spoon the pumpkin ganache over the caramel layer and spread it evenly.
- Cover and refrigerate for at least 8 hours or overnight.
- Before serving, whip cream with vanilla and powdered sugar until stiff peaks form, then spoon over the pie.
- Sprinkle the crumbled streusel on top of the whipped cream and keep the pie refrigerated until ready to serve.
Notes
For best results, allow the pie to chill overnight to set properly.
The streusel adds a delightful crunch that complements the creamy filling.
Use high-quality white chocolate for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg