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A decadent layered pumpkin caramel pie inspired by Milkbar Pumpkin, featuring salted caramel, creamy pumpkin ganache, whipped topping, and streusel—perfect for fall dessert lovers who enjoy Pumpkin Pie Milk Bar, creative flavors like Apple And Pumpkin Pie, and cozy seasonal baking sweetened with a touch of Modern Honey.

Irresistible Milk Bar Pumpkin Caramel Pie – One of the Best Fall Food Recipes

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  • Author: admin
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings 1x

Description

This layered pumpkin caramel pie is inspired by the iconic NYC Milk Bar dessert that took the internet by storm. It begins with a buttery homemade crust, followed by a rich salted caramel layer, a silky pumpkin white chocolate ganache, and finishes with fluffy whipped cream and a crunchy spiced streusel. Every bite delivers sweet, salty, creamy, and crisp textures all at once.

Ingredients

Scale

Pumpkin White Chocolate Ganache

  • 2 cans (15 oz each) plain pumpkin purée (not pumpkin pie filling)
  • 1¼ cups heavy cream
  • Just under ⅓ cup corn syrup
  • 5 tablespoons unsalted butter
  • 12–16 ounces high-quality white chocolate, finely chopped
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt

Soft Salted Caramel

  • 1 cup granulated sugar
  • ⅓ cup heavy cream
  • 6 tablespoons unsalted butter
  • ¼ cup water
  • 2 tablespoons corn syrup
  • 1–2 teaspoons salt, to taste
  • 2 teaspoons vanilla extract

Homemade Pie Crust

  • 1½ cups all-purpose flour
  • 12 tablespoons cold unsalted butter
  • ½ cup finely ground cornmeal
  • 1 heaping tablespoon sugar
  • ½ teaspoon salt
  • ¼–⅓ cup ice-cold water
  • 1 tablespoon apple cider vinegar

Streusel Topping

  • ½ cup flour
  • ⅓ cup light brown sugar
  • ⅓ cup rolled oats
  • 6 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • Small pinch of salt

Fresh Whipped Cream

  • 2 cups cold heavy cream
  • 3 tablespoons powdered sugar

Instructions

  1. Make the Pumpkin Ganache
    • Preheat oven to 325°F (165°C). Spread pumpkin purée evenly onto a parchment-lined baking sheet.
    • Roast for 20–30 minutes, stirring once, until darker in color and reduced to about 2 cups total. Cool completely.
    • Place chopped white chocolate in a large heatproof bowl.
    • In a saucepan, heat cream, corn syrup, and butter until just boiling. Pour over the chocolate and let sit for 1 minute.
    • Add roasted pumpkin, spices, and salt. Blend with an immersion blender (or regular blender) until perfectly smooth.
    • Refrigerate until ready to use. Rewarm gently in short microwave bursts until pourable.
  2. Prepare the Salted Caramel
    • Measure cream and butter ahead of time and keep chilled. Keep salt and vanilla nearby.
    • In a medium saucepan, combine sugar, water, and corn syrup. Stir until sugar dissolves, then heat over medium.
    • Once bubbling and clear, stop stirring and gently swirl the pan occasionally.
    • When the mixture turns deep golden, remove from heat.
    • Whisk in butter one tablespoon at a time (careful—it will bubble).
    • Slowly whisk in cream, then add vanilla and salt.
    • Transfer to a heat-safe container and cool completely before chilling.
  3. Make the Pie Crust
    • Combine flour, cornmeal, sugar, and salt in a large bowl.
    • Add cold butter pieces and coat with flour.
    • Press and pinch butter into the flour until pea-sized chunks remain.
    • Stir vinegar into ice water, then add gradually until dough holds together when pressed.
    • Shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
    • Roll dough out, fold letter-style twice to build layers, then roll into a circle large enough for your pie pan.
    • Fit into pan, crimp edges, and chill again.
    • Blind bake at 350°F (175°C):
      • Bake with weights for 30–35 minutes
      • Remove weights, prick bottom, bake 15–20 minutes more until golden
    • Cool completely before filling.
  4. Make the Streusel
    • Mix all streusel ingredients with your hands until crumbly.
    • Spread on a lined baking sheet and bake at 325°F for 15 minutes, stirring every 5 minutes.
    • Cool and store airtight until needed.
  5. Whip the Cream
    • Just before serving, whip cream and powdered sugar until soft peaks form.
  6. Assemble the Pie
    • Spread cooled caramel evenly across the baked pie shell. Chill 20–25 minutes until set.
    • Pour pumpkin ganache over caramel and smooth the top.
    • Cover and refrigerate overnight (minimum 8 hours) until fully firm.
    • Serve cold, topped with whipped cream and streusel.
  7. Storage
    • Keep refrigerated. Best enjoyed within 3–4 days.

Notes

  • Swap in store-bought caramel or dulce de leche to save time
  • Use a deep-dish store-bought crust if needed
  • Reduce white chocolate to 12 oz for a less sweet filling—just be sure the pumpkin is well-roasted so the ganache sets properly
  • Prep Time: 1 hour
  • Cook Time: 50 minutes
  • Category: Desserts

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Find it online: https://momsecretingredients.com/irresistible-milk-bar-pumpkin-caramel-pie-one-of-the-best-fall-food-recipes/