Milk Bar Pumpkin Caramel Pie

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 swirl 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!

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Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 15

Chill Time: 8

Total Time: 9 15

Servings: Servings

Calories: 622kcal

Ingredients

Pie Crust

2 (9 Inch) Deep Dish Pie Crusts frozen

Pumpkin Ganache

30 Ounces Pumpkin Puree
¼ Cup Heavy Cream
⅓ Cup Corn Syrup
5 Tablespoons Butter
2 ½ Cups White Chocolate Chips
1 Tablespoon Pumpkin Spice
½ Teaspoon Salt

Caramel Layer

11 Ounces Caramel Bits
⅓ Cup Heavy Cream

Streusel

½ Cup All-Purpose Flour
⅓ Cup Brown Sugar
⅓ Cup Rolled Oats
6 Tablespoons Butter softened
1 Teaspoon Cinnamon
Pinch Salt

Whipped Cream

2 Cups Heavy Cream
2 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract

Instructions

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.

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.

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.

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.

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.

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.

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