Milk Bar Pumpkin Pie

Milk Bar Pumpkin Pie is one of a kind. It’s the best copycat recipe I have ever tried, and for good reason, with its thick caramel and real pumpkin flavor.

Prep Time30

Cook Time45

Chill Time5

Total Time6 15

Servings:

Calories: 445kcal

Author: Karin and Ken

Ingredients

For the Pie

1 premade pie crust
3 cans (15 oz) pumpkin puree
2 cups thick caramel sauce
¾ cup white chocolate chips
⅓ cup unsalted butter
¼ cup heavy whipping cream
¼ cup light corn syrup
2 teaspoons vanilla extract
3 cups whipped topping
3 teaspoons pumpkin pie spice
½ teaspoon salt

For the Streusel Topping

½ cup all-purpose flour
½ cup light brown sugar
⅓ cup rolled oats
⅓ cup unsalted butter softened
1 teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon salt

Instructions

Bake the crust. Bake your pie crust according to package instructions. My package instructed me to preheat my oven to 425, roll the pie crust over my pie pan, poke the bottom with a fork, and bake for 10 minutes. I also used parchment and a layer of pie weights to prevent the crust from bubbling up.
Prepare the oven. Preheat your oven to 325°F and line a baking sheet with parchment paper.
Spread the pumpkin. Use a rubber spatula to spread the pumpkin puree onto the baking sheet and bake for 20-30 minutes until it has slightly reduced and the color darkens. Set to the side to cool completely. (You’ll be left with about 1 ½ cups).
Chill the caramel. While the pumpkin is cooking, pour the caramel into the bottom of the pie crust then spread it evenly and place it in the refrigerator to firm.
Prepare the white chocolate. In a small saucepan over low heat, add the butter, heavy cream, and corn syrup. Allow the butter to melt but not bubble. In a large heat safe bowl add the white chocolate to the cream mixture and set it aside to allow it to melt briefly. Whisk until the mixture is completely smooth and there are no more lumps of white chocolate.
Mix in pumpkin and spice. Add the roasted pumpkin puree, pumpkin pie spice, and salt to the bowl and whisk until everything is well incorporated.
Start layering. Allow to cool completely before pouring the mixture over the caramel layer in the pie dish. Chill in the refrigerator for at least 1 hour.
Add the whipped cream. Once chilled, spread the whipped topping over the pumpkin filling and chill another 3-4 hours (or up to overnight).
Make the streusel. While you wait, make the streusel. Preheat the oven to 325°F and line a baking sheet with parchment paper. In a large bowl, combine the flour, brown sugar, oats, butter, cinnamon, ground cardamom, and salt, and mix until you have a shaggy loose dough.
Bake. Transfer to the prepared baking sheet and bake for 15 minutes, stirring occasionally until it’s golden. Once baked, set it aside to cool.
Serve. As soon as your pie has set, remove it from the refrigerator, top with the streusel, and serve chilled.

Notes

Skip freezing this pumpkin pie and use it within 4 days of making it for the best texture and flavor.
Ensure that you chill each of the layers for plenty of time to ensure they remain distinct, and the pie is firm when you slice it.
Prepare this pie 1-2 days ahead if you plan to serve it for a special occasion!

Nutrition