The milk bar pumpkin caramel pie recipe is a delightful reinvention of the traditional Thanksgiving favorite, created by the innovative pastry chef Christina Tosi in her Williamsburg, Brooklyn kitchen. This viral recipe for pumpkin milk bar pie combines the familiar warmth of pumpkin spice with unexpected elements like a graham cracker crust, caramel, white chocolate, and a unique filling technique. In this article, we’ll guide you through creating this show-stopping homemade dessert that’s sure to impress at your next holiday gathering or special occasion and earn a rave milk bar pumpkin pie review.
How to Make Milk Bar Pumpkin Pie
The milk bar caramel pumpkin pie, also known as Hilly’s pumpkin caramel pie, stands out from conventional recipes with its graham cracker crust, smooth pumpkin filling, caramel, streusel topping, and distinctive preparation method. By incorporating cream cheese, using a food processor, and an immersion blender to create a silky pumpkin ganache, this recipe achieves a gooey, silky-smooth texture that sets it apart as a truly unique and delectable treat compared to traditional pumkin pie. Let’s dive into the ingredients and process that make Hilly’s pumpkin pie recipe a standout dessert perfect for any Thanksgiving table.
Ingredients for Milk Bar Pumpkin Pie Recipe
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
For the Pumpkin Pie Filling
- 1 15-ounce can pumpkin puree (or 2 cups roasted pumpkin)
- 1 14-ounce can sweetened condensed milk
- 8 ounces cream cheese, at room temperature
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
For the Caramel and Streusel Topping:
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cold and cubed
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch pie pan or a 10-inch cake ring on a baking sheet lined with parchment paper.
Make the Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, brown sugar, and salt for the perfect pie crust.
- Add melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of your prepared pan.
- Bake the crust for 8-10 minutes until lightly golden brown. Set aside to cool.
Create the Pumpkin Pie Filling
- In a food processor, combine pumpkin puree, sweetened condensed milk, and cream cheese. Process until smooth.
- Add eggs one at a time, pulsing after each addition.
- Add spices like cinnamon, ginger, nutmeg, cloves, and salt. Process until all ingredients are well combined and the mixture is smooth.
Make the Caramel and Streusel
- For the caramel, heat sugar in a saucepan over medium heat until melted and golden brown. Carefully whisk in cream, butter, and vanilla. Set aside.
- For the streusel, mix flour, brown sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
Assemble and Bake the Pie
- Pour 1/3 of the filling into the cooled crust. Drizzle with 1/3 of the caramel. Repeat layers two more times.
- Carefully spread streusel over the top layer of caramel.
- Bake for 40-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Cool and Chill
- Allow the pie to cool completely at room temperature.
- Refrigerate for at least 3 hours or set overnight before serving to avoid overly saccharine flavors.
Serve
- Slice and serve chilled, optionally topped with whipped cream or Milk Bar’s signature crack pie® filling for the ultimate gooey dessert.
With this milk bar pumpkin pie recipe, you’ll create a truly memorable dessert that showcases pumpkin in a deliciously innovative way. The combination of a crisp crust, creamy spiced filling, gooey caramel, and crunchy streusel is sure to become a new favorite, whether you’re a longtime fan of Milk Bar recipes or are discovering Hilly’s pumpkin caramel pie for the first time. Enjoy this taste of New York with seasonal fruit and a playful twist!
The Milk Bar pumpkin pie stands out from conventional recipes with its graham cracker crust, smooth pumpkin filling, and distinctive preparation method. By incorporating cream cheese and using a food processor, this recipe achieves a silky-smooth texture that sets it apart from traditional pumpkin pies. Let’s dive into the ingredients and process that make this pie a standout dessert.
Ingredients for Milk Bar Pumpkin Pie Recipe
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
For the Pumpkin Pie Filling
- 1 15-ounce can pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 8 ounces cream cheese, at room temperature
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch pie pan or a 10-inch cake ring on a baking sheet lined with parchment paper.
Make the Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, brown sugar, and salt.
- Add melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of your prepared pan.
- Bake the crust for 8-10 minutes until lightly golden. Set aside to cool.
Create the Pumpkin Pie Filling
- In a food processor, combine pumpkin puree, sweetened condensed milk, and cream cheese. Process until smooth.
- Add eggs one at a time, pulsing after each addition.
- Add cinnamon, ginger, nutmeg, cloves, and salt. Process until all ingredients are well combined and the mixture is smooth.
Assemble and Bake the Pie
- Pour the filling into the cooled graham cracker crust.
- Smooth the top with a spatula.
- Bake for 40-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Cool and Chill
- Allow the pie to cool completely at room temperature.
- Refrigerate for at least 3 hours or overnight before serving.
Serve
Slice and serve chilled, optionally topped with whipped cream or Milk Bar’s signature crack pie® filling.
