Description
Savor the delightful flavors of this Milk Bar Pumpkin Pie, made with creamy pumpkin puree and a rich white chocolate ganache. It’s an easy yet impressive dessert for any occasion, promising smiles 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
- Prepare the caramel by combining water, sugar, and corn syrup in a saucepan over medium-high heat, stirring until dissolved.
- Once dissolved, stop stirring and swirl the pot carefully as it cooks for 10-15 minutes until dark brown.
- Add cubed butter slowly while whisking until fully blended, then stir in cream, salt, and vanilla.
- Transfer the caramel to a heatproof bowl and cool in the refrigerator.
- Preheat the oven to 400°F and line a 9” deep pie dish with the pie crust, fluting the edges.
- Refrigerate the crust while the oven preheats, then fill it with pie weights and bake for 20 minutes.
- Remove the weights and let the crust cool completely before lowering the oven to 325°F.
- Spread pumpkin puree on a baking sheet to roast for 30 minutes until reduced and darkened, then cool.
- Melt white chocolate in a heat-proof bowl, then boil corn syrup, cream, and butter; pour over white chocolate and stir until smooth.
- Add the cooled pumpkin puree, spices, and salt, then blend until smooth and refrigerate the mixture.
- Prepare the streusel by mixing flour, brown sugar, oats, and butter until crumbly, then spread on a baking sheet and bake for 15 minutes until golden.
- Once cooled, crumble the streusel and set aside.
- Layer the cooled caramel in the pie crust, followed by the pumpkin mixture, smoothing it out with a spatula.
- Refrigerate for at least 8 hours or overnight to set.
- For serving, whip cream with vanilla and powdered sugar until stiff peaks form, then spread over the pie top, sprinkling with streusel before serving.
Notes
Allow the caramel to cool fully for the best consistency when setting.
Refrigerating overnight enhances the flavor and texture of the pie, making it even better.
Feel free to add nuts to the streusel for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg