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Milk Bar Hilly’s Pumpkin Caramel Pie

Milk Bar Hilly's Pumpkin Caramel Pie Recipe

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Indulge in a slice of warmth with Milk Bar Hilly’s Pumpkin Caramel Pie Recipe, a delightful dessert that captures the essence of fall. This pie features a rich filling made from spiced pumpkin and creamy white chocolate ganache, layered with luscious salted caramel, and topped with fluffy whipped cream and crunchy streusel. Perfect for family gatherings or a cozy night in, this pie is both elegant and comforting, making it an unforgettable treat for everyone at your table.

Ingredients

Scale
  • 2 15-ounce cans Pumpkin Puree
  • 1 1/4 cups Heavy Cream
  • 1/3 cup Corn Syrup
  • 5 Tablespoons Unsalted Butter
  • 12 to 16 ounces White Chocolate
  • 3 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 1 cup White Sugar
  • 1/3 cup Heavy Cream
  • 6 Tablespoons Unsalted Butter
  • 1/4 cup Water
  • 2 Tablespoons Corn Syrup
  • 1 teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Flour
  • 12 Tablespoons Unsalted Butter
  • 1/2 cup Fine Ground Cornmeal
  • 1 Tablespoon White Sugar
  • 1/2 teaspoon Salt
  • 1/4 to 1/3 cup Ice Cold Water
  • 1 Tablespoon Apple Cider Vinegar
  • 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
  • 2 cups Heavy Cream
  • 3 Tablespoons Powdered Sugar

Instructions

  1. Prepare the pie crust by mixing flour, cornmeal, sugar, and salt. Cut in butter until crumbly, then add cold water and vinegar to form dough. Chill.
  2. Melt white chocolate and butter together; mix pumpkin puree with heavy cream, corn syrup, spices, and salt. Combine with melted chocolate.
  3. Make salted caramel by cooking sugar until golden, adding cream and butter until smooth.
  4. Roll out crust, layer half of the pumpkin mixture, drizzle with caramel, top with remaining filling.
  5. Bake until set; cool before adding whipped cream and streusel topping.

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