Description
Experience the rich flavors of Milk Bar Hilly’s Pumpkin Caramel Pie, a decadent twist on the classic pumpkin dessert perfect for autumn gatherings.
Ingredients
Scale
- 30 oz Pumpkin Puree
- 1 cup Heavy Cream
- 0.5 cup Corn Syrup
- 0.5 cup Unsalted Butter
- 8 oz White Chocolate
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Salt
- 1 cup White Sugar
- 1 cup Heavy Cream
- 0.5 cup Unsalted Butter
- 0.5 cup Water
- 0.5 cup Corn Syrup
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 2 cups Flour
- 0.5 cup Unsalted Butter
- 0.5 cup Fine Ground Cornmeal
- 0.25 cup White Sugar
- 1 tsp Salt
- 0.25 cup Ice Cold Water
- 1 tbsp Apple Cider Vinegar
- 0.5 cup Flour
- 0.5 cup Light Brown Sugar
- 0.5 cup Rolled Oats
- 0.25 cup Unsalted Butter
- 1 tsp Cinnamon
- 0.5 tsp Cardamom
- 1 pinch Salt
- 1 cup Heavy Cream
- 0.25 cup Powdered Sugar
Instructions
- Roast Pumpkin: Spread pumpkin puree on a parchment-lined baking sheet and roast at 325°F for about 20–30 minutes. Allow it to cool completely before using for the filling.
- Prepare Chocolate Mixture: Add white chocolate to a large heat-safe bowl. In a small pot, heat heavy cream, corn syrup, and butter until boiling. Pour the hot mixture over the white chocolate and let it sit for 1 minute to melt.
- Blend Filling: Add the roasted pumpkin, pumpkin pie spice, and salt to the white chocolate mixture, blending until smooth. Refrigerate the filling until you’re ready to use it.
- Make Caramel Sauce: In a medium saucepan, combine water, white sugar, and corn syrup. Mix well and bring to medium heat without stirring until it starts bubbling and turns golden brown.
- Finish Caramel: Once golden brown, add the butter one tablespoon at a time, whisking until combined. Slowly incorporate heavy cream, then whisk in vanilla extract and salt. Allow to cool, then refrigerate.
- Prepare Pie Crust: In a large bowl, combine all dry ingredients for the pie crust. Cut in cold unsalted butter until the mixture resembles coarse meal.
- Create Dough: Mix together the vinegar and ice water, then gradually add it to the flour mixture until it comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Blind Bake Crust: Roll out the chilled dough, fit it into your pie tin, and blind bake at 350°F for 30–35 minutes with weights. Remove weights, prick the bottom, and bake for an additional 15–20 minutes until golden brown. Let cool for at least 1 hour.
- Make Streusel Topping: Combine all streusel ingredients in a bowl and mix until crumbly. Bake at 325°F for 15 minutes, stirring every five minutes to ensure even toasting.
- Whip Cream: In a bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Assemble the Pie: Pour the cooled caramel into the cooled pie crust, then layer on the pumpkin ganache. Refrigerate overnight to set.
- Serve: Serve cold, topping each slice with a generous dollop of fresh whipped cream and a sprinkle of streusel. Optionally drizzle with extra caramel before serving.
Notes
- This pie is best served cold.
- Refrigerate any leftovers.
- Prep Time: 80 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg