Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

If you’re searching for a dessert that captures the cozy spirit of fall with a twist, you’re going to absolutely love this Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. Trust me, this pie is not just pumpkin spice and everything nice — it’s got layers of creamy pumpkin ganache, a luscious salted caramel base, and a buttery, crumbly crust that all come together in a way that’ll make your family go wild. I still remember the first time I made this pie; the combination of silky pumpkin and rich caramel was a total game-changer for my fall baking. So, grab your apron and get ready to make a real crowd-pleaser!

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Ingredients You’ll Need

The standout thing about the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe ingredients is how they layer to create complex flavors and textures — from the roasted pumpkin puree in the ganache to the warm spiced streusel topping. I recommend opting for high-quality white chocolate because it really makes the ganache shine, and using good butter makes a huge difference in the crust.

• Pumpkin Puree: Make sure it’s pure pumpkin and not pumpkin pie filling to get that fresh roasted flavor.
• Heavy Cream: This adds richness and smoothness, crucial for both the ganache and caramel.
• Corn Syrup: A subtle sweetener that helps keep the ganache silky and the caramel chewy.
• Unsalted Butter: Using unsalted butter lets you control the saltiness; it’s essential in the crust and sauces.
• White Chocolate: Choose a good quality one for best melt and flavor; it’s the backbone of the ganache.
• Pumpkin Pie Spice: Adds warming spices without any extra effort; you can blend your own for a personal touch.
• Salt: Balances sweetness in the caramel and ganache perfectly.
• White Sugar: Essential for your homemade caramel’s golden sweetness.
• Flour: For the tender and flaky pie crust and for the streusel topping.
• Fine Ground Cornmeal: It adds a lovely texture to the crust and helps keep it from getting soggy.
• Brown Sugar & Rolled Oats: These elevate the streusel topping with complex sweetness and a bit of chew.
• Spices like Cinnamon and Cardamom: Boost aroma and warmth in the topping.
• Apple Cider Vinegar: Helps tenderize the pie crust for a delicate crumb.
• Powdered Sugar: Sweetens the fresh whipped cream without any grittiness.

Variations

I love how flexible the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe can be. Depending on your tastes or dietary needs, there are some tweaks that keep the spirit of the pie alive but fit your kitchen style. Don’t hesitate to make this recipe your own — that’s part of the fun!

• Use Store-Bought Caramel: When time is tight, I’ve happily swapped homemade caramel for a quality jarred version like Trader Joe’s or a rich canned dulce de leche to cut down on prep.
• Pie Crust Options: I sometimes use a pre-made deep dish crust if I need to speed things up; just make sure it’s sturdy enough to hold all that luscious filling.
• Reduce Sweetness: If you prefer less sugary treats, try reducing the white chocolate in the ganache from 16 ounces to 12 ounces — just roast your pumpkin puree a bit longer to ensure it sets nicely.

How to Make Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Step 1: Roast the Pumpkin Puree to Build Deep Flavor

This is where the magic begins. Spread out two cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 20 to 30 minutes — you want it to darken by about two shades and reduce to roughly 2 cups. The roasting deepens the pumpkin’s natural sweetness and removes excess moisture so your pie sets beautifully. I always give it an extra 5 minutes if it still seems watery. Let it cool completely before the next step.

Step 2: Whip Up the Silky Pumpkin Ganache

In a heatproof bowl, add chopped white chocolate and set aside. Heat heavy cream, corn syrup, and butter together until boiling, then pour over the white chocolate to melt it. Let it sit for about a minute before stirring gently. Add the roasted pumpkin, pumpkin spice, and salt, then blend everything until it’s perfectly smooth and silky. You can use an immersion blender or a countertop blender. This ganache can be made a day or two ahead and gently reheated when ready to fill the pie crust.

Step 3: Make the Chewy Salted Caramel

Combine water, sugar, and corn syrup in a saucepan, stirring gently until sugar dissolves. Cook over medium heat without stirring once it starts to boil, just swirling the pan and brushing down the sides to prevent crystallization. When it turns a golden brown, quickly and carefully whisk in cold butter and then cream, vanilla, and salt. Watch that steam and bubbles carefully — this part can be intimidating, but patience here means perfect caramel. Cool it at room temp before refrigerating.

Step 4: Prepare Your Perfect Pie Crust

Mix the dry ingredients, including flour, cornmeal, sugar, and salt. Cut the cold butter into the mix until you get a texture with some pea-sized chunks of butter left. This keeps your crust flaky and tender. Slowly add cold water mixed with apple cider vinegar, tossing by hand until it comes together but isn’t sticky. Chill for at least 30 minutes before rolling it out. Use the roll-and-fold technique like folding a letter to build layers, dusting flour as needed. Blind bake the crust at 350°F with pie weights, tenting edges if they brown too fast, then remove weights and bake until golden. Cool completely.

Step 5: Bake the Spiced Streusel Topping

Mix flour, brown sugar, oats, cinnamon, cardamom, salt, and softened butter until you get loose crumbs with no dry spots. Spread onto a parchment-lined sheet pan and bake at 325°F, stirring every 5 minutes until golden and fragrant. This can be made up to a week in advance and stored airtight at room temp. The warm spices really add a nice contrast to the creamy pie.

Step 6: Whip Fresh Cream Just Before Serving

For that restaurant-quality finish, whip heavy cream and powdered sugar until soft peaks form. It’s fresh, sweet, and light enough to balance the richness of the pie. I like to whip mine right before serving to get that perfect fluffy texture.

Step 7: Assemble Your Milk Bar Hilly’s Pumpkin Caramel Pie

Pour the cold salted caramel into the cooled pie crust and chill until firm, about 20-25 minutes. Then gently spread the pumpkin ganache over the caramel, making sure to cover it completely. Refrigerate overnight or at least 8 hours so the ganache can fully set. When ready to serve, top with freshly whipped cream and a generous sprinkle of streusel. Serve this cold straight from the fridge and watch it disappear fast!

How to Serve Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Garnishes

I always top my pie with freshly whipped cream – it cuts the richness perfectly. Then I sprinkle a generous handful of the spiced streusel on top for that crunch and extra coziness. If I’m feeling fancy, a light dusting of cinnamon or even a drizzle of warmed caramel sauce adds an extra touch of indulgence that makes guests swoon.

Side Dishes

Since this pie is pretty rich, I like to serve it with something simple like a crisp apple salad or a side of lightly spiced chai tea. For holiday dinners, it pairs beautifully with roasted squash or maple-glazed nuts to echo the warm flavors. Trust me, the contrast makes this pie shine even more.

Creative Ways to Present

For special occasions, I’ve served this pie in mini tart pans for individual servings, which gets guests excited and makes plating easier. Another fun idea is layering the pumpkin ganache and caramel in clear dessert glasses as a deconstructed pie parfait — topped with whipped cream and streusel, it’s a real showstopper that saves prep time.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover pie covered tightly with plastic wrap or in an airtight container in the fridge — it stays lovely and fresh for up to 4 days. The flavors actually meld together more over time, making each slice even tastier the next day.

Freezing

Freezing is possible but I prefer to freeze the unbaked pie crust or the pumpkin ganache and caramel separately rather than the assembled pie. When you’re ready, thaw components overnight in the fridge and assemble fresh for best texture. This way, the crust stays crisp and the ganache sets perfectly.

Reheating

This pie is best enjoyed cold, but if you want to warm it slightly, let it sit at room temperature for 15-20 minutes before serving—avoid microwaving so you don’t lose the silky texture. The whipped cream and streusel topping are best added just before serving as they don’t hold up to heat well.

FAQs

Final Thoughts

I absolutely love how this Milk Bar Hilly’s Pumpkin Caramel Pie Recipe brings together rich, comforting flavors with a textural pop that’s just irresistible. It’s the kind of dessert that turns an ordinary day into a special occasion, and one that your friends and family will request again and again. If you’ve ever been intimidated by fancy layered pies, this recipe breaks it down step-by-step so you can confidently create something truly spectacular. I hope you enjoy baking (and eating!) it as much as I do — warm kitchen, pumpkin spice in the air, and that perfect slice waiting for you.

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