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Milk Bar Hilly’s Pumpkin Caramel

Category: Sweet Treats for Any Occasion

Enjoy multiple layers of flavor in this pie, featuring a roasted pumpkin ganache blended with white chocolate, a luscious salted caramel layer, and a cornmeal pie crust. The addition of a crumbly oat streusel topping and soft whipped cream makes for a crave-worthy contrast in textures. Careful roasting deepens the pumpkin’s flavor, while the homemade caramel adds delightful chew. Prepare components ahead, assemble, and chill for best results. Serve cold with whipped cream and streusel for a truly decadent dessert perfect for festive fall occasions or to impress at your next gathering.

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Savor by Sophie official logo
Updated on Sat, 18 Oct 2025 20:39:28 GMT
A slice of pie with caramel sauce on a wooden plate. Save
A slice of pie with caramel sauce on a wooden plate. | sweetbyemma.com

This showstopper pumpkin caramel pie is a knockout for fall holidays and chilly gatherings. Combining silky roasted pumpkin ganache, a thick layer of salted caramel, crackly streusel, and cloudlike whipped cream, every bite is worth the kitchen adventure.

My friends still beg for this pie when pumpkin season rolls around. After making it the first time for a Friendsgiving, it instantly became a new classic at my table.

Ingredients

  • Pumpkin puree: Use 100 percent pumpkin not pie filling. Roasting concentrates flavor and sweetness
  • Heavy cream: Needed for ganache caramel and whipped cream. Choose fresh cream with no additives for best texture
  • Corn syrup: Prevents graininess in caramel and ganache plus adds a glossy finish
  • Unsalted butter: Go for high-fat European-style if you can. It brings real richness to every layer
  • White chocolate: Opt for high-quality bars for the smoothest ganache. Chips can work but bars melt creamier
  • Pumpkin pie spice: Brings warmth and complexity. If possible use a blend with ginger cinnamon nutmeg clove and allspice
  • Salt: A pinch sharpens every flavor
  • White sugar: For a clean caramel base. Superfine sugar melts easiest
  • Flour: Provides structure in both crust and streusel
  • Fine ground cornmeal: Adds subtle nutty crunch to the crust
  • Rolled oats: Lend a hearty toothsome bite in the streusel
  • Light brown sugar: Helps the topping bake into those irresistible clumps
  • Apple cider vinegar: Makes the crust tender and tangy
  • Powdered sugar: Blends best for velvety whipped cream
  • Cinnamon and cardamom: Make the streusel deep and fragrant

Step-by-Step Instructions

Roast the Pumpkin Puree:
Spread canned pumpkin onto a parchment sheet pan. Roast at 325 F for twenty to thirty minutes until darkened and reduced to about two cups. Let cool completely for silkiest ganache.
Make the Pumpkin Ganache:
Melt white chocolate by pouring boiling cream corn syrup and butter over it. Rest for a minute then stir in roasted pumpkin spices and salt. Use an immersion blender or regular blender to blend everything super smooth. Chill if making ahead but reheat gently to make it pourable.
Cook Chewy Salted Caramel:
Mix sugar water and corn syrup in a saucepot. Stir until dissolved then let bubble undisturbed swirling pan for even color. Once deep golden whisk in cold butter one piece at a time then stream in cream. Whisk in vanilla and salt off heat. Cool to room temp then chill until needed.
Prepare the Pie Crust:
Mix flour cornmeal sugar and salt in a large bowl. Cut in cold butter until pea and blueberry sized pieces remain. Drip in ice water and vinegar mixing with hands until dough holds together. Rest in fridge wrapped for at least thirty minutes then roll fold and shape to fit pie tin. Blind bake lined with weights at 350 F for thirty to thirty-five minutes then finish baking without weights until deep golden.
Bake the Streusel Topping:
Mash flour brown sugar oats spices salt and butter together until crumbly. Bake on a sheet pan at 325 F for fifteen minutes tossing every five for even color. Cool completely so it stays crisp.
Whip the Cream:
Beat cold cream and powdered sugar until softly billowy peaks form just before serving.
Assemble the Pie:
Spread a layer of cooled caramel in baked cooled crust. Chill for twenty minutes to set. Pour pumpkin ganache on top smoothing to cover. Chill pie at least eight hours until very firm. When ready top with whipped cream and sprinkle on the streusel. Slice while cold for clean cuts.
A pie with white frosting and crumbs on top. Save
A pie with white frosting and crumbs on top. | savorbysophie.com

The homemade caramel is truly the secret weapon of this pie. Once when my brother helped whisk the caramel we laughed for an hour about our sticky kitchen fiasco. The taste made every splash worth it.

Storage Tips

Store pie tightly wrapped in the refrigerator and it will keep for up to four days. The streusel can be stored separately in an airtight container at room temperature. For longer storage freeze the pie without toppings then thaw in the fridge before serving.

Ingredient Substitutions

You can swap the white chocolate with high-quality baking chips in a pinch. If you need a vegetarian option make sure your white chocolate and marshmallowy toppings contain no gelatin. Gluten-free flour blends work well for both crust and streusel if you want a wheat-free pie.

Serving Suggestions

Serve this pie cold right from the fridge for clean professional-looking slices. For extra wow sprinkle toasted pumpkin seeds on top or drizzle extra caramel before serving. The pie holds its shape even for potlucks and picnics.

Cultural and Historical Context

Pumpkin pies date back hundreds of years in North America but layering them with caramel and streusel is a modern Milk Bar twist. This version turns nostalgia on its head and works perfectly as a showpiece dessert for Thanksgiving or Friendsgiving.

Recipe FAQs

→ Why roast the pumpkin puree?

Roasting pumpkin puree intensifies its flavor and reduces excess moisture, resulting in a richer, smoother ganache.

→ Can I make the caramel ahead?

Yes, the caramel can be made one to two days in advance and stored in the fridge. Gently reheat for easy pouring when assembling.

→ What type of chocolate is best for ganache?

Use high-quality white chocolate bars or chips for the smoothest ganache and optimal flavor.

→ How do I prevent a soggy crust?

Blind-bake the crust fully before filling and chill before adding caramel to ensure crispness.

→ Can the pie be made in advance?

Absolutely. Assembling the pie the day before allows the layers to set and flavors to meld, making for clean slices and full taste.

Milk Bar Hilly’s Pumpkin Caramel Pie

Pumpkin ganache, salted caramel, buttery crust, and streusel combine in a lush treat inspired by Milk Bar.

Prep Time
120 min
Cook Time
90 min
Total Time
210 min
By: Sophie

Category: Desserts

Skill Level: Advanced

Cuisine: American

Yield: 10 Serves (One 23-cm pie)

Dietary Preferences: Vegetarian

Ingredients

→ Pumpkin Ganache

01 850 g pumpkin puree (from two 425 g cans, not pumpkin pie filling)
02 310 ml heavy cream
03 75 ml corn syrup
04 70 g unsalted butter
05 340 to 450 g high-quality white chocolate, chopped
06 3 teaspoons pumpkin pie spice
07 0.5 teaspoon salt

→ Chewy Salted Caramel

08 200 g white sugar
09 80 ml heavy cream
10 85 g unsalted butter
11 60 ml water
12 30 ml corn syrup
13 1 to 2 teaspoons salt, to taste
14 2 teaspoons vanilla extract

→ Pie Crust

15 190 g all-purpose flour
16 170 g unsalted butter, cold
17 70 g fine ground cornmeal
18 13 g white sugar
19 0.5 teaspoon salt
20 60 to 80 ml ice cold water
21 15 ml apple cider vinegar

→ Streusel Topping

22 65 g all-purpose flour
23 45 g light brown sugar
24 30 g rolled oats
25 85 g unsalted butter
26 1 teaspoon ground cinnamon
27 0.5 teaspoon ground cardamom
28 pinch of salt

→ Fresh Whipped Cream

29 480 ml heavy cream
30 24 g powdered sugar

Steps

Step 01

Spread pumpkin puree onto a parchment-lined baking sheet and roast at 160°C for 20–30 minutes, until reduced to 500 g and visibly darkened. Allow to cool completely.

Step 02

Add chopped white chocolate to a large heatproof bowl. Bring heavy cream, corn syrup, and butter to a boil in a saucepan. Pour hot cream mixture over chocolate, ensuring full coverage. Let stand 1 minute, then add roasted pumpkin, spices, and salt. Blend with an immersion blender until completely smooth and glossy. Chill if preparing ahead.

Step 03

Combine water, sugar, and corn syrup in a medium saucepan. Stir to hydrate, then set over medium heat. Stir until sugar dissolves; as mixture becomes clear and bubbles, only swirl the pan. Brush down sides with a wet brush if needed. Monitor closely until caramel turns golden brown. Remove from heat, carefully whisk in cold butter one tablespoon at a time, followed by heavy cream, vanilla, and salt. Mix until smooth. Transfer to a heat-safe container and cool to room temperature. Refrigerate until firm.

Step 04

Mix flour, cornmeal, sugar, and salt in a large bowl. Cut in cold butter and press into the mixture until pea-sized pieces remain. Combine ice water and vinegar; drizzle into the flour mixture, tossing until dough holds together but remains slightly crumbly. Shape into a disc, wrap, and refrigerate 30 minutes. On a floured surface, roll into a rectangle, fold into thirds, rotate, and repeat rolling and folding. Roll into a circle 5 cm larger than your tin. Line tin with dough, folding excess underneath and crimping edges. Refrigerate to firm before baking.

Step 05

Preheat oven to 175°C. Line the chilled crust with foil or parchment and fill with pie weights. Bake 30–35 minutes, shielding edges as needed. Remove weights and prick base with a fork. Continue baking an additional 15–20 minutes until golden brown. Cool at least 1 hour before filling.

Step 06

Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and salt in a bowl. Mix with fingers until a crumb forms. Spread onto a parchment-lined tray and bake at 160°C for 15 minutes, stirring every 5 minutes, until golden. Cool completely.

Step 07

In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Refrigerate until needed.

Step 08

Pour caramel into the cooled pie crust, level with a spatula, and chill 20–25 minutes until set. Pour pumpkin ganache over the caramel, smooth the surface, and refrigerate pie overnight until fully set.

Step 09

Serve pie directly from the refrigerator. Top slices with whipped cream and streusel before serving. Store leftovers refrigerated.

Notes

  1. Use high-quality white chocolate for smooth ganache texture and optimal flavor.
  2. Chill pie overnight to allow the ganache layer to fully set before slicing.
  3. Caramel and streusel can be prepared in advance; keep caramel chilled and streusel stored airtight at room temperature.

Required Tools

  • Immersion blender or stand blender
  • Mixing bowls
  • Saucepan
  • Pie tin
  • Oven
  • Parchment paper
  • Whisk
  • Offset spatula
  • Rolling pin
  • Pie weights

Allergen Information

Check all ingredients for potential allergens and consult a healthcare professional if needed.
  • Contains milk, butter, and other dairy ingredients.
  • Contains gluten from wheat flour.
  • Contains eggs if using commercially prepared pie crust.

Nutrition Information (per serving)

These details are for informational purposes only and should not replace professional advice.
  • Calories: 530
  • Fats: 30 g
  • Carbohydrates: 61.5 g
  • Proteins: 5.1 g