Milk Bar Hilly’s Pumpkin Caramel Pie (Print Version)

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

# 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:

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.
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.
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.
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.
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.
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.
07 - In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Refrigerate until needed.
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.
09 - Serve pie directly from the refrigerator. Top slices with whipped cream and streusel before serving. Store leftovers refrigerated.

# Notes:

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

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