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Milk Bar Hilly’s Pumpkin Caramel Pie

Milk Bar Hilly's Pumpkin Caramel Pie Recipe

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If you’re in search of a dessert that embodies the comforting flavors of fall, the Milk Bar Hilly’s Pumpkin Caramel Pie is your answer. This stunning pie combines layers of spiced pumpkin white chocolate ganache with a rich salted caramel and a crunchy streusel topping. It’s an impressive treat for family gatherings, cozy dinners, or any occasion when you wish to wow your friends with a homemade dessert. The blend of creamy pumpkin filling and sweet yet salty caramel creates a flavor harmony that’s hard to resist, making it a favorite among both kids and adults alike.

Ingredients

Scale
  • 2 (15-ounce) cans pumpkin puree
  • 1 1/4 cups heavy cream
  • 5 tablespoons unsalted butter
  • 12 to 16 ounces white chocolate
  • 1 cup white sugar
  • 1 1/2 cups flour
  • 1/3 cup corn syrup
  • 1/2 cup fine ground cornmeal
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup flour (for streusel)
  • 1/3 cup light brown sugar
  • 1/3 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • pinch of salt
  • 2 cups heavy cream (for whipped cream)
  • 3 tablespoons powdered sugar

Instructions

  1. Prepare the pie crust by mixing flour, cornmeal, sugar, and salt in a bowl. Blend in cold butter until crumbly. Add ice-cold water and vinegar; chill for at least one hour.
  2. For the pumpkin filling, melt butter and white chocolate over low heat. In another bowl, mix pumpkin puree, heavy cream, corn syrup, and spices; fold in melted chocolate.
  3. Preheat the oven and bake the chilled pie crust until lightly golden.
  4. Make the salted caramel by combining sugar and water in a saucepan until amber; add cream, butter, corn syrup, and salt.
  5. Layer half of the pumpkin filling and caramel in the baked crust; repeat.
  6. Mix streusel ingredients and sprinkle over the pie; bake until set but jiggly.
  7. Cool completely before serving with whipped cream.

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