If you love Milk Bar’s desserts but want something easy for fall, this Pumpkin Caramel Pie is your new go-to! It’s got that signature sweet-salty, creamy pumpkin filling with a layer of gooey caramel—no fancy steps required. It’s the perfect twist on a classic pie that looks impressive but couldn’t be easier to make!

A slice of Milk Bar Pumpkin Caramel Pie topped with whipped cream and streusel.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

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Why You'll Love This Recipe

You’re going to fall in love with this Milk Bar Pumpkin Caramel Pie because it takes everything you love about classic pumpkin pie and turns it into something next-level delicious!

The silky white chocolate pumpkin ganache adds a rich, creamy twist, while the chewy layer of caramel gives it that perfect sweet-and-salty balance.

Top it all off with fluffy whipped cream and buttery streusel, and you’ve got a dessert that looks bakery-worthy but is surprisingly easy to make. It’s cozy, impressive, and guaranteed to steal the show at any fall gathering!

Ingredients to make Milk Bar Pumpkin Caramel Pie.

Pie Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Crust & Caramel Layers

Pre-made Pie Crust – Saves time while still giving you that flaky, buttery foundation.
Caramel Bits – Melt down to create a gooey, chewy caramel layer that adds sweetness and texture.

Pumpkin Ganache

Pumpkin Purée – The star of the show! Brings rich, seasonal flavor and that perfect pie consistency.
White Chocolate Chips – Combine with pumpkin and cream to make a smooth, creamy ganache.
Heavy Cream – Used in both the ganache and whipped cream topping for a rich, velvety texture.
Butter – Adds richness to the caramel and the streusel topping.
Corn Syrup – Keeps the caramel smooth and prevents crystallization.
Pumpkin Spice – The warm, cozy blend that gives this pie its signature fall flavor.
Kosher Salt – A small pinch balances the sweetness and enhances all the flavors.

Whipped Cream

Heavy Cream – Whipped until light and fluffy.
Powdered Sugar – Sweetens the whipped cream without grittiness.
Vanilla Extract – Rounds out the flavor with a subtle sweetness that complements the pie perfectly.

Streusel Topping

Flour – The base of your crumbly topping.
Brown Sugar – Adds sweetness and a slight molasses depth.
Rolled Oats – Give the streusel a hearty texture and golden crunch.
Butter – Holds the streusel together and creates a crisp, buttery finish.
Cinnamon – Adds warmth and a little extra fall spice to the topping.

How to Make Milk Bar Pumpkin Pie

[Step 1] Pie Crust

Remove the pie crusts from the freezer and allow to come to room temperature for about 15 minutes. Use a fork to prick the bottom and sides of the crusts, then bake at 400 degrees for 10-12 minutes.
Remove from the oven and allow the crusts to cool completely.

[Step 2] Caramel Layer

Add the caramel bits and heavy cream to a microwave-safe bowl. Microwave for 2-2 ½ minutes, stirring every 30 seconds until smooth. Set aside.

[Step 3] Pumpkin Ganache

Line a baking sheet with parchment paper and spread the pumpkin puree over the top. Roast in the oven at 325 degrees for 30-35 minutes until the pumpkin color has darkened and the puree has reduced. Allow to cool.
Place the white chocolate chips in a large, heat-resistant, mixing bowl. Set aside.
In a saucepan, bring the butter, heavy cream, and corn syrup to a boil. Remove from heat and pour the mixture over over the white chocolate, ensuring all of the chips are covered. Allow to sit for 1 minute, then stir until smooth.
Add the roasted pumpkin puree, pumpkin spice, and salt to the white chocolate mixture and use a hand mixer to combine until smooth. Set Aside.

[Step 4] Streusel

Add the flour, oats, brown sugar, butter, cinnamon, and salt to a mixing bowl. Use a pastry blender or fork to mix until pea-sized crumbs begin to form.
Spread the streusel on a parchment paper lined baking sheet and bake at 325 degrees for 15 minutes. Remove from the oven and allow to cool.

[Step 5] Whipped Cream

Add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer with a whisk attachment (or mixing bowl and a hand mixer). Whip the cream until stiff peaks form.

[Step 6] Pie Assembly

Pour half of the warm caramel into each pre-baked pie crust. Refrigerate for 20 minutes.
Scoop the ganache over the caramel and use and offset spatula to spread evenly. Cover and refrigerate for at least 8 hours until the ganache is solid.
Top the pie with the whipped cream and sprinkle with streusel. Cut each pie into 8 slices and serve cold.

A pumpkin pie with a slice on a white pumpkin-shaped plate.

How to Store & Serve Caramel Pumpkin Pie

Storing: Keep your pie covered in the refrigerator for up to 4 days. Because of the caramel and ganache layers, it’s best stored chilled to keep those textures perfect.
Serving: For the creamiest slices, let the pie sit at room temperature for about 15–20 minutes before serving. Add a generous swirl of whipped cream and a sprinkle of streusel just before serving for that bakery-style finish.
Freezing: You can also freeze slices (without whipped cream) for up to 2 months. Just thaw in the fridge overnight before enjoying!