As the air gets crisp and leaves turn, there’s nothing better than a slice of Milk Bar Pumpkin Pie Recipe Caramel. This dessert is famous for its layers of flavor. It’s a top pick for anyone looking for a special fall treat.
The Milk Bar Pumpkin Pie Recipe is made with care. It has a buttery crust, smooth pumpkin white chocolate ganache, a rich salted caramel base, and a crunchy streusel topping. All these parts come together to create a dessert that’s both sweet and savory.
Whether you’re hosting a Thanksgiving dinner or just want a cozy dessert, this recipe is perfect. It’s sure to impress your family and friends. Keep reading to learn how to make this delicious pumpkin pie.
Discovering the Magic of Milk Bar’s Viral Pumpkin Pie
The Momofuku Milk Bar, founded by pastry chef Christina Tosi, is a hit for its creative desserts. The viral Pumpkin Pie is a standout, offering a fresh take on the classic Thanksgiving treat. It has won over dessert lovers everywhere.
Hilly’s Pumpkin Caramel Pie, made by Hilly O’Hanlon at the Milk Bar in Brooklyn, is a hit. It combines a homemade salted caramel layer, creamy white chocolate pumpkin ganache, and a crunchy streusel topping. All this is wrapped in a flaky pie crust.
This viral pumpkin pie is special because of its mix of sweet, salty, and spicy flavors. It’s a standout choice for anyone wanting a unique autumn dessert. The Momofuku Milk Bar and Christina Tosi recipes have made pumpkin pie even better.
“The Milk Bar Pumpkin Pie is a dessert that truly captures the essence of fall, with its perfect balance of flavors and textures.”
If you love the Momofuku Milk Bar or just want to try something new for Thanksgiving, this pie is a must. Its amazing flavors and stunning look make it a showstopper. Your guests will love it long after it’s gone.
Essential Ingredients for the Perfect Milk Bar Pumpkin Pie Recipe
Making the famous Milk Bar pumpkin pie needs careful picking of top ingredients. At its heart are pumpkin puree, heavy cream, and white chocolate. To get the right taste, spices like cinnamon, nutmeg, allspice, ginger, and cardamom are key.
Core Components and Measurements
The pumpkin ganache filling has these main ingredients:
- 2 standard 15oz. cans of pumpkin puree
- 1 1/4 cups of heavy cream
- 1/3 cup of glucose (or corn syrup)
- 8 ounces of high-quality white chocolate
- A mix of warm spices, including cinnamon, nutmeg, allspice, ginger, and cardamom
The salted caramel base layer needs:
- 1 cup of white sugar
- 1/3 cup of heavy cream
- 6 tablespoons of unsalted butter
The flaky pie crust requires:
- 1 1/2 cups of all-purpose flour
- 12 tablespoons of unsalted butter
- 1/2 cup of fine ground cornmeal
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of salt
- 2 tablespoons of apple cider vinegar
The streusel topping includes:
- 1/2 cup of all-purpose flour
- 1/3 cup of light brown sugar
- 1/3 cup of rolled oats
- 4 tablespoons of unsalted butter
- 1/2 teaspoon each of ground cinnamon and nutmeg
Premium Ingredient Selection Tips for a perfect Milk Bar Pumpkin Pie
For the best taste, choose high-quality white chocolate with real cocoa butter. Stay away from imitation or white-chocolate-flavored chips. They can change the texture and taste. Also, use pure pumpkin puree instead of pre-spiced pumpkin pie filling for better spice control.
Substitution Options
If you can’t find glucose or corn syrup, use light corn syrup or golden syrup as a substitute. For a dairy-free version, replace heavy cream with full-fat coconut milk.
Creating the Ultimate Salted Caramel Base Layer
Take your pumpkin pie to the next level with a rich salted caramel base. This guide will show you how to make a smooth, glossy caramel. It’s perfect for balancing sweetness and saltiness.
To make the caramel, you’ll need white sugar, heavy cream, unsalted butter, water, corn syrup, and a pinch of salt. Use a wet pastry brush to prevent crystals. Watch closely and remove from heat when you see smoke to avoid burning.
Slowly add the butter and cream to get a velvety texture. The caramel should taste rich and complex, enhancing the pumpkin filling of the salted caramel pumpkin pie. Pour the slightly cooled caramel into the pie crust for a smooth base.
| Ingredient | Quantity |
|---|---|
| White Sugar | 1 cup |
| Heavy Cream | ⅓ cup |
| Unsalted Butter | 6 Tbsp |
| Water | ¼ cup |
| Corn Syrup | 2 Tbsp |
| Kosher Salt | 2 tsp |
With the caramel base ready, you’re close to making the ultimate salted caramel recipe for your pumpkin pie. The mix of sweet, salty, and creamy will delight your taste buds.
Mastering the Flaky Pie Crust
Making the perfect homemade pie crust is key for any home baker. It’s the base for a delicious dessert, whether it’s a classic apple pie or a Milk Bar pumpkin pie. We’ll cover how to mix the dough, roll and shape the crust, and blind bake it to perfection.
Mixing the Dough
To make a flaky homemade pie crust, start with the dough. Mix 2 1/2 cups of all-purpose flour, 2 sticks of cold, salted butter, and 1 teaspoon of salt in a bowl. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs.
Add 1/2 cup of ice-cold water and 1 teaspoon of apple cider vinegar slowly. Mix until the dough forms a ball. Shape it into a disc, wrap it in plastic, and chill it for at least 1 hour, or up to 3 days.
Rolling and Shaping Techniques
After chilling, roll out the dough. Flour your work surface and rolling pin lightly. Roll it into a 12-inch circle.
Place the dough in a 9-inch pie plate. Press it into the corners and crimp the edges for a decorative finish. Freeze the crust for 15 minutes before blind baking.
Blind Baking Process
Blind baking is key for a flaky pie crust recipe. Preheat your oven to 400°F (200°C). Line the chilled pie crust with parchment paper or foil.
Fill the shell with pie weights, dry beans, or rice. Bake for 15-18 minutes, until it’s golden brown. Remove the weights and parchment paper. Let the crust cool completely before adding your filling.
By following these steps, you’ll master the art of making a flaky pie crust. It will take your Milk Bar pumpkin pie and other desserts to new heights.
Roasting and Preparing the Pumpkin Filling
Unlock the amazing flavors of your Milk Bar Pumpkin Pie by roasting and preparing the pumpkin filling. This step makes your dessert truly special.
First, heat your oven to 325°F. Spread the roasted pumpkin puree on a parchment-lined baking sheet. Roast for 20-30 minutes. It should darken and reduce to about two cups.
This step makes the pumpkin flavor stronger. It also brings out the natural sweetness and depth of the pumpkin. Your guests will be impressed.
Now you have the perfect pumpkin purée for your Milk Bar Pumpkin Pie. Enjoy the delicious smells and get ready for the next steps of this tasty journey.
Crafting the White Chocolate Pumpkin Ganache
Making the white chocolate pumpkin ganache is a fun task. It adds a creamy, indulgent layer to your Milk Bar pumpkin pie. This filling is the star, blending white chocolate’s richness with pumpkin’s warm flavors.
Tempering White Chocolate
First, temper the white chocolate. This makes it smooth, glossy, and has a nice snap. Chop the white chocolate into small pieces and set it aside. Heat the heavy cream, corn syrup, and unsalted butter in a saucepan until boiling.
Remove the pan from the heat and pour the hot cream over the white chocolate. Let it sit for a minute. Then, blend it until silky and creamy with an immersion blender.
Blending the Ganache
Next, add roasted pumpkin purée and warm spices like cinnamon, ginger, and nutmeg. Blend until the white chocolate pumpkin ganache is smooth. The pumpkin purée makes it velvety and adds sweetness.
Achieving Smooth Consistency
It’s important to make the ganache spreadable. Keep blending until it’s silky smooth. This ensures a creamy pumpkin filling that’s perfect for the Milk Bar pumpkin pie.
| Ingredient | Quantity |
|---|---|
| White Chocolate Bar | One 4-ounce |
| White Chocolate Chips | One 12-ounce bag |
| Pumpkin Puree | 1/4 cup |
| Pumpkin Pie Spice | 2-1/2 teaspoons |
Milk Bar Pumpkin Pie Recipe Layer Assembly and Decoration Techniques
Making the perfect Milk Bar pumpkin pie is a detailed process. It ends in a dessert that looks great and tastes amazing. You’ll need the salted caramel base, flaky pie crust, roasted pumpkin filling, and velvety white chocolate pumpkin ganache.
Start by filling the pie crust with the gooey salted caramel. Make sure it covers the whole crust. Then, add the silky white chocolate pumpkin ganache on top. Use a spatula to make it smooth and even.
For a nice contrast, add a dollop of freshly whipped cream on top. This adds a creamy touch. Next, sprinkle the homemade streusel topping over the whipped cream. It adds a crunchy texture that’s perfect with the creamy ganache and fluffy whipped cream.
After you’ve put everything together, chill the pie in the fridge for at least 30 minutes. This lets the flavors mix well. When you’re ready to serve, slice the pie and show off your Milk Bar pie decoration. It’s a true autumnal masterpiece!
| Ingredient | Quantity |
|---|---|
| Salted caramel | As needed |
| White chocolate pumpkin ganache | As needed |
| Whipped cream | As needed |
| Homemade streusel topping | As needed |
“The layering process is key to creating a visually stunning and flavor-packed Milk Bar pumpkin pie. Each element complements the others, resulting in a truly indulgent dessert.”
Creating the Perfect Streusel Topping
Make your Milk Bar pumpkin pie even better with a crunchy streusel topping. This topping adds a delightful crunch and flavor. It’s the secret to making your fall dessert stand out.
To make the ultimate streusel topping, you need a few ingredients. You’ll need flour, light brown sugar, oats, unsalted butter, ground cinnamon, and a pinch of cardamom. Start by mixing the dry ingredients – flour, brown sugar, oats, cinnamon, and cardamom – in a bowl. Then, rub cold, cubed butter into the dry mix with your fingers until it’s crumbly. Don’t overmix, or it will be too dense and heavy.
After your streusel topping is just right, sprinkle it over the whipped cream layer of your pie. It will contrast beautifully with the smooth filling. This adds a crunchy and sweet touch to your dessert.
When you take a bite of your Milk Bar-inspired pumpkin pie, you’ll love the mix of flavors. The velvety pumpkin filling, the rich salted caramel base, and the streusel topping recipe all come together. They make your dessert truly special with a crunchy pie topping.
Storage Tips and Make-Ahead Milk Bar Pumpkin Dessert Instructions
Preparing Milk Bar’s famous pumpkin pie in advance is a great idea for your fall desserts. It tastes amazing and is easy to store and make ahead.
Milk Bar Pumpkin Pie Refrigeration Guidelines
After making your pumpkin pie, chill it for at least 8 hours or overnight. This lets the flavors mix well and the texture set right. Then, store it in the fridge, covered, for up to five days. This way, you always have a tasty dessert ready.
Homemade Milk Bar Pumpkin Pie Freezing Methods
For longer storage, freeze the pie for up to three months. Wrap it well in plastic wrap and foil to avoid freezer burn. Thaw it in the fridge when you’re ready to eat it.
Thawing Recommendations
This Milk Bar pumpkin pie is perfect for making a day ahead. It lets the flavors get richer and the texture even better. If frozen, thaw it in the fridge before serving to keep the crust and filling perfect.
With these tips, you can easily add the Milk Bar pumpkin pie to your fall events. It’s a hit with everyone and is super convenient.
Troubleshooting Common Milk Bar Pumpkin Pie Challenges
Baking the perfect pumpkin pie can be fun but sometimes tricky. Don’t worry, we’ve got some key baking tips to help your Milk Bar pumpkin pie come out right every time.
One common problem is a cracked filling. To avoid this, bake your pie at a lower temperature, about 180 degrees Celsius (350 Fahrenheit). Let it cool slowly. This gentle method helps the filling set smoothly without any cracks.
Another issue is a soggy pie crust. The secret to a flaky crust is pre-baking, or “blind baking,” the crust before adding the filling. This step makes the bottom crust crispy and sturdy, perfect for your pumpkin custard.
It’s also important to make sure the filling sets right. Bake your pie until the center is just slightly jiggly. This means the custard is perfectly set. If it’s still runny, check the ingredients and baking time again.
Remember these pumpkin pie troubleshooting tips to master Milk Bar’s delicious pumpkin pie. Enjoy every bite of this seasonal treat!
“Baking is like washing dishes, you just have to do it. It’s no big deal. Just go with the flow.” – Julia Child
Conclusion
The Milk Bar Pumpkin Pie recipe is a unique twist on the classic Thanksgiving dessert. It combines a salted caramel base, creamy pumpkin ganache, and crunchy streusel topping. This mix creates a perfect balance of flavors and textures that will wow your guests.
With premium ingredients like heavy cream, white chocolate, and warm spices, this milk bar pumpkin pie recipe takes the traditional pumpkin pie to new heights. It’s a must-try for anyone looking to impress at a fall gathering or a Thanksgiving feast.
Ready to make this bakery-quality pie at home? Follow the detailed instructions and tips to recreate this delicious dessert. It’s a chance to enjoy the flavors of Milk Bar’s signature creation right in your own kitchen.
So, get your ingredients ready, preheat your oven, and start your culinary journey with the Milk Bar Pumpkin Pie recipe. This indulgent dessert is set to become a beloved family favorite and a cherished part of your Thanksgiving traditions.