Name: Milk Bar Pumpkin Caramel Pie
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
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; 6 Tablespoons Unsalted Butter; 1/4 cup Water; 2 Tablespoons Corn Syrup; 1 teaspoon Salt (up to 2 teaspoons of salt to taste); 2 teaspoons Vanilla Extract; 1 1/2 cups Flour; 4-6 Tablespoons Ice Water

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is more than just a dessert; it’s a celebration of autumn’s embrace, a symphony of flavors that instantly transports you to cozy evenings by the fire. We all have those iconic treats that define seasons, and for so many, this particular pie holds that special place. It’s the kind of dessert that has a cult following, whispered about with reverence among dessert aficionados, and for good reason! What sets the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe apart isn’t just its perfectly spiced pumpkin custard, which is unbelievably creamy and rich, but the ingenious addition of a luscious, homemade salted caramel. This sweet and slightly salty swirl weaves through the pumpkin, creating a depth of flavor that is simply unforgettable. Forget your average pumpkin pie; this is an elevated experience, a guaranteed showstopper that will have your guests begging for the secret.

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, see notes)
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 of salt to taste)
2 teaspoons Vanilla Extract
1 1/2 cups Flour

For the Pumpkin Filling

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
3 teaspoons Pumpkin Pie Spice
1/2 teaspoon Salt
2 teaspoons Vanilla Extract

For the White Chocolate Ganache

Ingredients:

12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate, see notes)
1/3 cup Heavy Cream

For the Salted Caramel Sauce

Ingredients:

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 of salt to taste)

For the Crust

Ingredients:

1 1/2 cups Flour
1/2 teaspoon Salt
6 Tablespoons Cold Unsalted Butter, cut into small cubes
4-6 Tablespoons Ice Water

Instructions:

Step 1: Prepare the Crust

Begin by making the crust for your Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. In a large bowl, whisk together the 1 1/2 cups of flour and 1/2 teaspoon of salt. Add the 6 tablespoons of cold unsalted butter, cut into small cubes. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are key to a flaky crust. Now, gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix, as this can make the crust tough. You might not need all of the water. Once the dough forms a cohesive ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the fat to firm up, making the dough easier to roll.

Step 2: Blind Bake the Crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang, then crimp the edges decoratively. To prevent the crust from puffing up and to ensure it bakes evenly, you’ll need to blind bake it. Line the crust with parchment paper or aluminum foil, filling it with pie weights, dried beans, or uncooked rice. Bake for 15-20 minutes, or until the edges are lightly golden. Carefully remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the bottom of the crust is golden brown and appears dry. Let it cool completely on a wire rack while you prepare the filling.

Step 3: Make the Pumpkin Filling

While the crust is cooling, let’s prepare the luscious pumpkin filling. In a large bowl, combine the (2) 15-ounce cans of pumpkin puree with the 1 1/4 cups of heavy cream, 1/3 cup of scant corn syrup, 5 tablespoons of unsalted butter (melted), 3 teaspoons of pumpkin pie spice, 1/2 teaspoon of salt, and 2 teaspoons of vanilla extract. Whisk everything together until it’s thoroughly combined and smooth. Don’t worry if the mixture seems a bit thin at this stage; it will thicken as it bakes. Taste the mixture and adjust the salt if you prefer a more pronounced salty contrast to the sweetness. Pour this rich pumpkin mixture evenly into the cooled, pre-baked pie crust.

Step 4: Bake the Pumpkin Pie and Prepare the Caramel

Carefully place the filled pie onto a baking sheet (this helps catch any potential spills and makes it easier to transfer). Bake in the preheated 375°F (190°C) oven for 45-55 minutes, or until the filling is set and a knife inserted near the center comes out clean. The edges should be firm, and the center might have a slight jiggle. While the pie is baking, let’s get a head start on the salted caramel sauce. In a medium saucepan, combine 1 cup of white sugar, 1/4 cup of water, and 2 tablespoons of corn syrup. Stir them together over medium heat until the sugar dissolves. Once dissolved, stop stirring and let the mixture bubble and caramelize. Swirl the pan occasionally to ensure even cooking. Watch it closely – it will turn an amber color. Once it reaches that beautiful amber hue, carefully whisk in the 1/3 cup of heavy cream and 6 tablespoons of unsalted butter (cut into pieces). The mixture will bubble vigorously, so be cautious. Continue whisking until smooth, then stir in 1 teaspoon (or up to 2 teaspoons, to taste) of salt. Remove from heat and let it cool slightly.

Step 5: Create the White Chocolate Ganache and Assemble the Pie

Once the pumpkin pie has finished baking and has cooled slightly, it’s time to prepare the decadent white chocolate ganache. In a heatproof bowl, place your 12 to 16 ounces of high-quality white chocolate, finely chopped. Gently heat 1/3 cup of heavy cream in a small saucepan until it just begins to simmer around the edges – do not boil. Pour the hot cream over the chopped white chocolate. Let it sit undisturbed for about 5 minutes to allow the heat to melt the chocolate. Then, whisk gently, starting from the center and working your way outwards, until the ganache is completely smooth and glossy. If there are any stubborn bits of chocolate, you can place the bowl over a double boiler (a pot of simmering water) and stir until fully melted and smooth. Once the pumpkin pie has cooled sufficiently (it should be warm, not hot), carefully spread the slightly cooled salted caramel sauce over the top of the pumpkin filling, creating an even layer. Then, pour the smooth white chocolate ganache over the caramel layer, spreading it to cover completely. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set properly before slicing and serving.

Conclusion:

And there you have it! You’ve now got all the steps to recreate the iconic Milk Bar Hilly’s Pumpkin Caramel Pie Recipe in your own kitchen. This dessert is a true showstopper, combining the comforting warmth of pumpkin with the irresistible sweetness of rich caramel. The creamy pumpkin filling, nestled in a perfectly crumbly crust and topped with a luscious caramel swirl, is a combination that’s sure to impress your friends and family. I encourage you to give this recipe a try; it’s more achievable than you might think and the results are absolutely worth the effort. Don’t be afraid to experiment and make it your own!

For serving, I love enjoying this pie slightly chilled or at room temperature. It pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For variations, consider adding a pinch of ground ginger or nutmeg to the pumpkin filling for an extra spice kick. You could also try a different type of crust, like a gingersnap crust, for a contrasting flavor. No matter how you choose to make it, this Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is destined to become a cherished favorite.

Frequently Asked Questions:

Can I make this pie ahead of time?

Absolutely! This pie is actually best made a day in advance. This allows the flavors to meld together beautifully and the filling to set completely. Store it in the refrigerator once it has cooled down.

What if I don’t have pumpkin pie spice?

No worries! You can easily create your own pumpkin pie spice blend by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

Can I freeze leftover pie?

Yes, you can freeze individual slices of the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before enjoying.