Introduction

This Milk Bar Hilly’s Pumpkin Caramel Pie is a luscious blend of creamy pumpkin ganache and rich salted caramel nestled in a buttery pie crust. Topped with a crunchy streusel and fresh whipped cream, it’s a perfect dessert for fall and holiday gatherings.

A slice of pie sits on a white plate with a smooth, round shape, placed on a white marbled surface. The pie has four layers: the bottom is a light golden crust with a crumbly texture, above that is a thick caramel layer with a glossy, smooth finish. Next is a tall, rich orange pumpkin filling with a creamy and dense consistency, topped by a fluffy layer of white whipped cream. The whipped cream is sprinkled with a crunchy topping of mixed nuts and brown crumbs, adding texture contrast. In the background, part of a wooden cake stand with a white base is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pumpkin Ganache:

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)
3 teaspoons Pumpkin Pie Spice
1/2 teaspoon Salt

Chewy Salted Caramel:

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 to taste)
2 teaspoons Vanilla Extract

Pie Crust:

1 1/2 cups Flour
12 Tablespoons Unsalted Butter
1/2 cup Fine Ground Cornmeal
1 Tablespoon White Sugar (heaping)
1/2 teaspoon Salt
1/4 to 1/3 cup Ice Cold Water
1 Tablespoon Apple Cider Vinegar

Streusel Topping:

1/2 cup Flour
1/3 cup Light Brown Sugar
1/3 cup Rolled Oats
6 Tablespoons Unsalted Butter
1 teaspoon Cinnamon
1/2 teaspoon Cardamom
Pinch of salt

Fresh Whipped Cream:

2 cups Heavy Cream
3 Tablespoons Powdered Sugar

Instructions

Prepare the pumpkin ganache: Spread pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 20-30 minutes until reduced to about 2 cups and darker in color. Let cool. Place white chocolate in a heat-safe bowl. Heat cream, corn syrup, and butter to boil, then pour over chocolate and let sit 1 minute. Stir in roasted pumpkin, spices, and salt. Blend with an immersion blender or regular blender until smooth. Refrigerate and reheat briefly before use.
Make the salted caramel: Keep cream and butter cold. In a saucepan, combine water, white sugar, and corn syrup; heat over medium, stirring until sugar dissolves. Let bubble and swirl pan without stirring until golden brown. Remove from heat before burning. Whisk in butter one tablespoon at a time, then cream, vanilla, and salt. Cool to room temperature, then refrigerate. Reheat gently before filling.
Prepare the pie crust: Mix dry ingredients in a large bowl. Add cold butter and coat with flour mixture. Break butter into coarse chunks. Mix vinegar and ice water; add gradually until dough holds when pressed but isn’t sticky. Form disc, wrap, and refrigerate 30+ minutes. Roll dough with flour dusting, fold and roll again until cohesive. Roll to a circle larger than your pie tin, transfer without stretching, fold excess under and crimp. Chill, then blind bake at 350°F for 30-35 minutes with weights and foil tented edges. Remove weights, prick base, bake 15-20 more minutes until golden. Cool before filling.
Make streusel topping: Combine all ingredients in a bowl, mash with hands until crumbly and evenly mixed. Spread on parchment-lined pan and bake at 325°F for 15 minutes, stirring every 5 minutes until golden. Cool and store airtight.
Whip cream: When ready to serve, whip heavy cream with powdered sugar until soft peaks form.
Assemble the pie: Pour room-temperature caramel into pie crust base, chill to firm for 20-25 minutes. Pour pumpkin ganache over caramel, spread evenly. Refrigerate covered overnight (8 hours minimum) until firm and set. Serve cold topped with whipped cream and streusel.

Tips & Variations

Use high-quality white chocolate for a smoother ganache with a rich flavor.
Roasting the pumpkin puree concentrates flavor and reduces moisture for a better texture.
Brushing down the sugar sides of the caramel pan with a wet brush helps prevent crystallization.
Chill the dough well and handle it gently to avoid tough pie crust.
For a quicker version, you can use a pre-made sturdy pie crust, but homemade is best.
Adjust salt in caramel to your taste for a perfect balance of sweet and salty.
Make the ganache and caramel a day or two ahead to save time on baking day.

Storage

Store the assembled pie covered in the refrigerator for up to 3 days. Leftover pie is best eaten cold; reheat is not recommended as the ganache and caramel textures may change. Streusel can be stored in an airtight container at room temperature for up to a week.

How to Serve

A pie with three visible layers sits in a white ceramic pie dish. The bottom layer is a golden brown crust with a slightly crimped edge, holding a thick, orange filling in the middle. The top layer is a generous, fluffy white whipped cream spread over the filling, with soft swirls creating texture. The pie dish is placed on a round wooden stand with a smooth surface. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture. Use plain pumpkin puree and add your own spices as indicated in the recipe.

How do I prevent the pie crust from shrinking while baking?

Chill the dough thoroughly before rolling and again after placing it in the pie tin. Use pie weights during blind baking and avoid stretching the dough when lining the tin.