If autumn had a signature dessert, Milk Bar Hilly’s Pumpkin Caramel Pie Recipe might just be its sweet anthem. This isn’t your plain old pumpkin pie—it’s a glorious collision of ultra-creamy pumpkin ganache, a chewy salted caramel layer, homespun pie crust, and a spiced oat streusel. Whether you’re gathering with family or need a show-stopping treat for Friendsgiving, this pie is the kind of special, bakery-level creation that immediately turns heads and never leaves leftovers. Trust me, once you slice in, your kitchen will echo with “Can I have just one more piece?”

Milk Bar Hilly's Pumpkin Caramel Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Milk Bar Hilly’s Pumpkin Caramel Pie Recipe comes from a handful of staple ingredients working in delicious harmony. Each one plays a starring role—rich pumpkin for color and depth, silky white chocolate for creaminess, and a perfectly flaky crust. Don’t be intimidated by the list; every ounce of effort is absolutely worth it!

Pumpkin Puree: Use plain pumpkin puree (not pumpkin pie filling) for a robust and real pumpkin flavor that forms the backbone of the ganache.
Heavy Cream: Incorporated into both the ganache and caramel, it makes everything extra luscious and smooth.
Corn Syrup: Helps to keep both the ganache and caramel perfectly glossy and prevents crystallization.
Unsalted Butter: Adds a creamy, rich, and decadent note throughout the caramel, crust, and streusel.
White Chocolate: The secret weapon for an ultra-silky ganache; go for high-quality bars for the best melt and flavor.
Pumpkin Pie Spice: Brings familiar, cozy flavor—think cinnamon, ginger, nutmeg, and cloves all in one shake.
Salt: Balances sweetness and makes each layer stand out, especially in the caramel.
White Sugar: Essential for the caramel and to sweeten multiple layers of the pie.
Water: Needed for dissolving sugar in the caramel step.
Vanilla Extract: Miracle worker for deepening the profile of the caramel; pure vanilla is best.
Flour: Forms the base of both the crust and streusel, providing structure.
Fine Ground Cornmeal: Adds subtle sweetness and texture to the crust—a fun twist for those used to classic dough.
Apple Cider Vinegar: A little bit helps tenderize the crust for the perfect bite.
Light Brown Sugar: Key for the streusel, lending a molasses depth and caramel hints on top.
Rolled Oats: Adds crunch and earthy flavor to the streusel topping.
Cinnamon and Cardamom: Deliver warm, aromatic notes that make the whole house smell divine.
Powdered Sugar: Ensures the whipped cream is sweet, light, and fluffy.

How to Make Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Step 1: Roast the Pumpkin Puree

Start by spreading the pumpkin puree on a parchment-lined baking sheet and baking at 325 degrees for 20 to 30 minutes. The color should deepen and it should reduce to about 2 cups. This roasting step removes excess moisture and concentrates the wonderful pumpkin flavor, setting the stage for a velvety ganache. Allow it to cool before using.

Step 2: Make the Pumpkin Ganache

Place your white chocolate in a large, heat-safe bowl. In a saucepan, combine cream, corn syrup, and butter—bring it just to a boil. Immediately pour that hot cream mixture all over the white chocolate and let it sit for a minute. Add the cooled, roasted pumpkin, pumpkin pie spice, and a pinch of salt; then blitz everything together with an immersion blender (or a regular blender) until it’s completely smooth and glossy. You can refrigerate this ganache for up to two days—just gently reheat before assembling your pie.

Step 3: Prepare the Chewy Salted Caramel

Gather your measured cream, butter, salt, and vanilla, keeping everything within arm’s reach (things move quickly here!). In a saucepan, stir together sugar, corn syrup, and water over medium heat—you can stir until the sugar dissolves, but once it’s clear and bubbling, stop stirring and simply swirl the pan to avoid crystallization. Watch for a deep golden color, then remove from heat. Carefully whisk in the butter and slowly pour in the cream—expect some steam and bubbling. Add vanilla and salt, then transfer to a container to cool fully. This can also be made in advance.

Step 4: Make the Pie Crust

In a large bowl, combine all the dry crust ingredients. Toss in cold butter chunks, then use your hands to break the butter into the flour until you’ve got some larger pieces left—these will make the crust flaky. Drizzle in your ice water-vinegar mixture one tablespoon at a time, mixing lightly until the dough is just coming together. Shape into a disc, wrap, and chill for at least 30 minutes.

Step 5: Roll and Blind Bake the Pie Crust

Roll the chilled dough into a rectangle, then fold up like a letter twice for extra flakiness. Finally, roll into a circle and ease it into your pie tin—don’t stretch it! Neatly fold under any excess and crimp the edges. Chill the crust, then line with parchment and fill with pie weights. Bake at 350 for about 30-35 minutes until the edges are light golden, then remove the weights, prick the base, and bake another 15-20 minutes. Cool the crust for an hour before moving on.

Step 6: Make the Streusel Topping

Combine the flour, brown sugar, oats, butter, cinnamon, cardamom, and a pinch of salt in a bowl. Use your hands to create a crumbly texture—no big butter chunks. Spread on a parchment-lined tray and bake at 325 for 15 minutes, stirring every five minutes, until golden and crisp. This topping can be your make-ahead secret weapon—it stays fresh in an airtight container for a week.

Step 7: Whip the Cream

Just before serving, whip the heavy cream with powdered sugar until soft peaks form. This gorgeous cloud of cream really brings the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe together and tempers the sweet, rich pie beneath.

Step 8: Assemble the Pie

Pour the cooled caramel into your baked pie crust, ensuring a level, even layer. Chill for 20-25 minutes to firm up the caramel. Next, pour on the pumpkin ganache, smoothing with an offset spatula to completely cover the caramel. Refrigerate the pie overnight (at least 8 hours) so everything sets to a sliceable, decadent texture. Add whipped cream and a shower of golden streusel just before serving. Serve cold from the fridge—each forkful is pure autumn joy!

How to Serve Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Garnishes

The finishing touches matter! A generous dollop of fresh whipped cream and a scattering of oat-and-spice streusel not only make the pie look irresistible but add wonderful texture and balance. For even more flair, a light dusting of cinnamon, a drizzle of extra caramel, or a sprinkle of flaky sea salt really make each slice pop.

Side Dishes

This pie is a showstopper, so keep side dishes simple—think mugs of dark coffee, sips of hot cider, or a scoop of vanilla bean ice cream. A crisp green salad or a fruit platter is lovely for contrast if you’re making a full holiday spread.

Creative Ways to Present

Let your inner pastry chef shine! Try cutting the pie into slender bars and serving on a slate board, or plate slices atop a swoosh of caramel sauce. Individual mini-pies made in cupcake pans turn the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe into magic for potlucks and parties—fast, fun, and always impressive.

Make Ahead and Storage

Storing Leftovers

Any leftover pie (if you’re lucky enough to have some!) should be stored tightly wrapped in the refrigerator. It’ll keep beautifully for up to 4 days, maintaining that dreamy, creamy texture and vibrant flavor all week long.

Freezing

You can freeze this pie for longer storage. Once fully set, wrap it well in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge and add fresh cream and streusel just before serving for best texture.

Reheating

Serve Milk Bar Hilly’s Pumpkin Caramel Pie Recipe cold, straight from the refrigerator for the classic, firm bakery-style experience. If you want a slightly warmed bite, let your slice sit at room temperature for 15-20 minutes before serving; avoid microwaving, which can melt the layers and ruin the texture.

FAQs

What kind of white chocolate works best in the ganache?

For the smoothest ganache, go for high-quality white chocolate bars—often sold in the baking aisle. They melt better than chips and lend a richer flavor, making the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe extra decadent.

Can I use store-bought pie crust?

Absolutely! While homemade crust gives you that unbeatable flavor and texture, a quality pre-made crust can save time and still turn out beautifully. Just be sure to blind-bake as directed so it doesn’t get soggy with the fillings.

Do I really need to roast the pumpkin puree?

Yes! Roasting removes water and condenses the flavor for a more intense pumpkin experience. It makes the ganache thick and luxurious—totally worth the extra step for this special recipe.

How far in advance can I make the pie?

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is actually better when made ahead! Assemble the whole pie the night before you need it; let it chill overnight to achieve perfect slices and developed flavor. The caramel, ganache, and streusel can all be made days ahead, too.

Can I make this pie gluten-free?

You sure can. Swap both the regular and streusel flour for your favorite 1:1 gluten-free blend, and make sure your oats are certified gluten-free. Every other layer of the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is naturally gluten-free, so everyone can dig in!

Final Thoughts

There’s something undeniably special about creating and serving a pie that truly wows. The Milk Bar Hilly’s Pumpkin Caramel Pie Recipe will absolutely do that every time—it’s a celebration in a crust, as beloved at Thanksgiving as it is on a random Tuesday. Don’t be surprised if it becomes a new tradition; I can’t wait for you to share and savor each magnificent bite!