Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Introduction

This Milk Bar Hilly’s Pumpkin Caramel Pie is a decadent twist on the classic pumpkin pie. Featuring a smooth pumpkin ganache layered over rich salted caramel, all tucked inside a buttery crust and topped with crisp streusel and fresh whipped cream, it’s perfect for any fall celebration or cozy gathering.

Ingredients

• 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
• 1 cup White Sugar
• 1/3 cup Heavy Cream
• 6 Tablespoons Unsalted Butter
• 1/4 cup Water
• 2 Tablespoons Corn Syrup
• 1 teaspoon Salt (up to 2 teaspoons to taste)
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Flour
• 12 Tablespoons Unsalted Butter
• 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
• 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
• 2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar

Instructions

1. Step 1: Spread both cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 20–30 minutes until darkened by two shades and reduced to about 2 cups (500g). 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, 1/3 cup corn syrup, and 5 tablespoons butter to a boil. Pour hot mixture over the white chocolate, let sit 1 minute, then stir.
3. Step 3: Add roasted pumpkin, pumpkin pie spice, and 1/2 teaspoon salt to the chocolate mixture. Blend with an immersion blender or regular blender until smooth and silky. Refrigerate ganache up to 2 days and reheat gently before use.
4. Step 4: For salted caramel, keep 1/3 cup heavy cream and 6 tablespoons butter cold. In a saucepan, mix 1/4 cup water, 1 cup white sugar, and 2 tablespoons corn syrup. Heat over medium, stirring until sugar dissolves, then swirl occasionally without stirring.
5. Step 5: When caramel turns golden, remove from heat. Whisk in cold butter tablespoon by tablespoon, then slowly add cream, whisking quickly. Stir in 2 teaspoons vanilla extract and 1 to 2 teaspoons salt. Cool caramel fully in fridge; reheat gently before use.
6. Step 6: Combine 1 1/2 cups flour, 1/2 cup fine cornmeal, 1 heaping tablespoon sugar, and 1/2 teaspoon salt. Cut 12 tablespoons cold butter into mixture, breaking down chunks until some resemble blueberries. Chill if butter softens.
7. Step 7: Mix 1 tablespoon apple cider vinegar with 1/4 to 1/3 cup ice cold water. Add water gradually to dry ingredients until dough holds when pressed but remains slightly crumbly. Form a disc, wrap, and chill at least 30 minutes.
8. Step 8: On a floured surface, roll dough into a rectangle, then fold like a letter. Rotate and repeat folding and rolling until dough is cohesive. Roll into a circle at least 2 inches wider than pie pan. Transfer gently to pan, create a lip, and crimp edges.
9. Step 9: Chill crust again. Preheat oven to 350°F. Blind bake crust lined with foil or parchment and weights for 30-35 minutes, tent edges if browning too fast. Remove weights, prick bottom to prevent puffing, bake 15-20 minutes more until golden. Cool 1 hour.
10. Step 10: For streusel, mix 1/2 cup flour, 1/3 cup light brown sugar, 1/3 cup rolled oats, 6 tablespoons butter, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and a pinch of salt until crumbly. Bake at 325°F for 15 minutes, stirring occasionally until golden. Store airtight.
11. Step 11: Whip 2 cups heavy cream with 3 tablespoons powdered sugar until soft peaks form. Keep chilled until serving.
12. Step 12: Assemble pie by pouring room temperature caramel into prebaked crust and chilling for 20–25 minutes. Pour pumpkin ganache over caramel and spread evenly.
13. Step 13: Cover and refrigerate pie overnight (at least 8 hours) until ganache is firm but not sticky.
14. Step 14: Serve pie cold topped with fresh whipped cream and streusel.

Tips & Variations

• Use high-quality white chocolate for a smoother ganache and better flavor.
• Roast pumpkin puree until well reduced to intensify flavor and avoid watery filling.
• Brush down sugar crystals on pot sides with a wet pastry brush during caramel making to prevent crystallization.
• For extra texture, sprinkle some chopped toasted nuts on top with the streusel.
• Allow the pie to chill thoroughly to ensure clean slicing and the best texture.

Storage

Store the assembled pie covered in the refrigerator for up to 3 days. Leftover pie can be reheated slightly at room temperature but is best enjoyed cold. Streusel can be stored separately at room temperature in an airtight container for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, canned pumpkin pie filling contains added sugars and spices which will affect the flavor and texture. Use plain pumpkin puree only.

How do I prevent the pie crust edges from burning?

Cover the crust edges with a foil tent or pie shield during blind baking if they start to brown too quickly. This keeps the crust evenly baked without burning.

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

Milk Bar Hilly’s Pumpkin Caramel Pie combines rich roasted pumpkin ganache and smooth salted caramel inside a flaky, buttery pie crust, topped with a crunchy spiced streusel and fresh whipped cream. This decadent autumn treat balances sweet, salty, and spiced flavors with a variety of textures, perfect for seasonal celebrations or special occasions.

• Author: Caleb
• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 30 minutes plus chilling and overnight refrigeration
• Yield: 1 (9-inch) pie, about 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 6 Tablespoons Unsalted Butter, cut into tablespoons, cold
• 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 All-Purpose Flour
• 12 Tablespoons Unsalted Butter, cold and diced
• 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 All-Purpose 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 on a parchment-lined baking sheet and roast in a 325°F oven for 20-30 minutes until the color deepens by two shades and the puree reduces to about 2 cups (500g). If not reduced enough, continue roasting. Let cool before use.
2. Make Pumpkin Ganache: Place white chocolate in a large heatproof bowl. In a small pot, bring heavy cream, corn syrup, and butter to a boil. Pour hot mixture over white chocolate, ensuring it is fully covered. Let sit for 1 minute. Add roasted pumpkin, pumpkin pie spice, and salt, then blend with an immersion blender or regular blender until smooth and silky. Ganache can be refrigerated for 1-2 days; reheat briefly before use.
3. Prepare Salted Caramel: Measure cold heavy cream and butter and keep nearby. In a medium saucepan, combine water, white sugar, and corn syrup; stir to hydrate sugar. Heat over medium, stirring until sugar dissolves. Once bubbling and clear, swirl the pan gently (do not stir) and brush down sides with a wet pastry brush to prevent crystallization. When the mixture becomes golden, remove from heat. Gradually whisk in butter one tablespoon at a time, then slowly add cream while whisking. Stir in vanilla and salt. Let cool to room temperature then refrigerate. Reheat gently before filling pie.
4. Make Pie Crust: Mix dry ingredients (flour, cornmeal, sugar, salt) in a large bowl. Add cold diced butter and toss with hands to coat butter in the flour mixture. Break butter into coarse meal and some small chunks about blueberry size. If butter is too soft, chill mixture 15 minutes. Mix ice water and apple cider vinegar, then add tablespoon by tablespoon to flour mixture, tossing until dough holds together but remains slightly crumbly. Form into disc, wrap in plastic, refrigerate at least 30 minutes. Roll out dough after resting, fold and roll 2-3 times as described to build layers, then roll into a circle slightly larger than the pie tin. Transfer dough carefully to tin, trim and crimp edges. Chill dough while oven preheats.
5. Blind Bake Pie Crust: Preheat oven to 350°F. Line crust with foil or parchment and add weights. Tent edges with foil to prevent overbrowning. Bake 30-35 minutes, then remove weights and foil. Prick crust bottom with fork to prevent bubbling. Bake another 15-20 minutes until golden brown. Cool crust at least 1 hour before filling. Dough can be made ahead and stored refrigerated or unbaked and frozen.
6. Prepare Streusel: Combine flour, brown sugar, rolled oats, butter, cinnamon, cardamom, and salt in a bowl. Mix and mash with hands until loose crumbs form with no dry patches. Spread on parchment-lined sheet pan. Bake at 325°F for 15 minutes, stirring every 5 minutes until golden. Streusel can be stored up to 1 week at room temperature in airtight container.
7. Make Fresh Whipped Cream: When ready to serve, whip heavy cream and powdered sugar in a mixing bowl until soft peaks form.
8. Assemble Pie: Pour room temperature caramel into the blind baked crust, spreading evenly to cover the base. Chill in fridge for 20-25 minutes to firm caramel. Pour pumpkin ganache over caramel layer and spread quickly to cover all the caramel. Refrigerate pie covered overnight (minimum 8 hours) until ganache is firm and solid to the touch.
9. Serve: Serve cold directly from fridge topped with fresh whipped cream and streusel.

Notes

• Use pumpkin puree, NOT pumpkin pie filling, for best flavor and texture.
• Roasting pumpkin puree intensifies flavor and reduces water content for better ganache consistency.
• Keep butter and cream cold before making caramel for better texture and easier incorporation.
• Swirling rather than stirring caramel prevents sugar crystallization and graininess.
• Pie crust folding technique helps build flakiness and layers similar to puff pastry.
• Blind baking pie crust with weights prevents shrinking and bubbling.
• Ganache and caramel can be made 1-2 days ahead to save time on assembling.
• Store pre-baked crust in fridge or freeze unbaked crust for convenience.
• Adjust salt in caramel to taste for perfect balance of sweet and salty.
• Serve pie cold and fresh for best texture and taste experience.

Keywords: Pumpkin Caramel Pie, Milk Bar Pumpkin Pie, Autumn Dessert, Thanksgiving Pie, Roasted Pumpkin Ganache, Salted Caramel, Streusel Topping