This version of Hilly’s Milk Bar pumpkin pie is an absolute game-changer. Unlike most other versions of this recipe, this one is as easy to make as it gets - just a handful of steps are all you have to follow to make it. The recipe combines layers of rich caramel, creamy pumpkin filling, and a crunchy streusel topping, it’s the ultimate fall dessert. Whether you’re craving it for Thanksgiving or just need to satisfy your pumpkin pie fix, this pie tastes like it came straight from the iconic Milk Bar bakery itself.
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My Take on Hilly’s Milk Bar Pumpkin Pie
I remember the first time I bought a slice of Hilly's pumpkin pie from Milk Bar—it was an unforgettable experience. The flavors were so decadent and perfectly balanced, and after one bite, I knew I had to recreate the recipe at home.
And, well, that's exactly what I did.
This version of Hilly’s pumpkin pie recipe takes the original recipe and makes it so much more approachable to make at home. The premade pie crust and premade caramel filling I recommend using to make this recipe go a long way in doing that.
On top of that, it's so, so darn good. The combination of sweet caramel, creamy pumpkin, and crunchy streusel in a pie is just out-of-this-world good. And best of all, you can make it ahead of time and let it chill in the fridge, making it ideal for holiday gatherings or dinner parties when you need something special but don’t want to spend hours in the kitchen.
So, if you're like me and have found yourself dreaming of that perfect slice from Milk Bar, this Hilly’s pie will satisfy your cravings without the need for a trip to the restaurant!
Ingredients
Here’s what you’ll need to make this easy Milk Bar-inspired pumpkin pie:
For the Pie:
- 1 prebaked pie crust
- 1 ½ cup thick caramel sauce/dip
- 1 ½ cans pumpkin puree
- 1 cup heavy cream
- 4 tablespoon unsalted butter
- 250g white chocolate, roughly chopped
- 2 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup rolled oats
- 6 tablespoon unsalted butter, room temp
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- Pinch of salt
How to Make Milk Bar's Pumpkin Pie
Again, just 5 easy steps are all you have to follow to make this amazing pie. And, as I said earlier, this version condenses the steps down - and ingredients down - as much as possible to make it. So, whipping this pie up won't be too hard for you at all.
Step One: Roast the Pumpkin Puree and Prepare the Caramel Base
Preheat your oven to 325°F. Then, spread the pumpkin puree on a baking sheet and roast for 20-30 minutes until it deepens in color.
Pour the thick caramel sauce into the pie crust and transfer it to the fridge to set while you work on the filling.
Step Two: Make the Pumpkin Filling
In a saucepan, melt butter and heat the cream until just hot (not simmering).
Pour over the chopped white chocolate in a bowl and whisk until smooth.
Stir in the roasted pumpkin, pumpkin pie spice, and salt. Set aside to cool to room temperature.
Step Three: Assemble the Pie
Once the pumpkin mixture has cooled, pour it over the caramel layer in the pie crust. Spread it evenly and return the pie to the fridge to set for at least 1 hour.
Whip the remaining cream to stiff peaks and spread it over the pumpkin layer.
Step Four: Make the Streusel
In a bowl, combine the flour, brown sugar, oats, butter, cinnamon, cardamom, and salt until a crumbly dough forms. Spread it on a lined baking sheet and bake at 325°F for 15 minutes, stirring every 5 minutes until golden brown. Set aside to cool.
Step Five: Top and Serve
Once the pie is fully set, sprinkle the streusel evenly on top. Slice and serve immediately for a delicious blend of creamy, crunchy, and caramelized flavors.
FAQs About Milk Bar Pumpkin Pie
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. You can assemble it the day before, leaving the streusel off, and then add the streusel just before serving for the best texture.
What if I don’t have white chocolate?
If you don’t have white chocolate, you can substitute with milk chocolate, but keep in mind that the flavor will be richer and less sweet.
How to Store Pumpkin Pie
If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.
The streusel may soften over time, so it’s best to add it right before serving. You can also store the streusel separately and sprinkle it on as needed.
Expert Tips for Making the Perfect Pumpkin Pie
- Roast the Pumpkin Puree: Roasting the pumpkin puree deepens its flavor, giving it a more caramelized, intense taste. Don’t skip this step—it’s key to elevating the overall flavor of the pie.
- Use Thick Caramel: The base of this pie relies on a thick caramel layer. If your caramel sauce is too runny, thicken it by simmering it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to achieve the right consistency. Or, you can do what I like to do and use a store-bought caramel dip for the caramel part of the recipe.
- Let the Pie Set: After assembling the pie, make sure to let it chill for 3-4 hours. This allows the caramel and pumpkin layers to firm up for clean slices.
- Blend the Pumpkin Filling for Smoothness: If you want an ultra-smooth pumpkin filling, use an immersion blender or standard blender to get a silky texture before spreading it in the pie crust.
- Streusel for Crunch: The streusel topping adds a wonderful crunchy contrast to the creamy pie. Make sure to bake it until golden and crisp, and only top the pie just before serving to keep it crunchy.
My Final Thoughts
This Milk Bar-inspired pumpkin pie is a showstopper that’s perfect for fall and holiday gatherings.
The combination of caramel, creamy pumpkin, and crunchy streusel takes classic pumpkin pie to a whole new level.
It’s a guaranteed hit with anyone who loves a good dessert.
Anyway, I hope you enjoy making this as much as I do—don’t forget to leave a comment and let me know how it turns out if you make it!
More Pumpkin Recipes
If you’re looking for more pumpkin dessert recipes give one of these a shot next:
Copycat Hilly's Pumpkin Caramel Pie From Milk Bar
This version of Hilly’s Milk Bar pumpkin pie is an absolute game-changer. Unlike most other versions of this recipe, this one is as easy to make as it gets - just a handful of steps are all you have to follow to make it. The recipe combines layers of rich caramel, creamy pumpkin filling, and a crunchy streusel topping, it’s the ultimate fall dessert. Whether you’re craving it for Thanksgiving or just need to satisfy your pumpkin pie fix, this pie tastes like it came straight from the iconic Milk Bar bakery itself.
Ingredients
For the Pie:
- 1 prebaked pie crust
- 1 ½ cup thick caramel sauce
- 1 ½ cans pumpkin puree
- 1 cup heavy cream
- 4 tablespoon unsalted butter
- 250g white chocolate, roughly chopped
- 2 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup rolled oats
- 6 tablespoon unsalted butter, room temp
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- Pinch of salt
Instructions
1. Preheat your oven to 325F/160C. Spread the pumpkin puree in a baking dish or sheet and bake for 20-30 minutes until it becomes darker by 2 shades. It should make around 1 ½ cups.
2. Pour the caramel into the pie crust and transfer to the fridge to set.
3. Remove the pumpkin puree from the oven and allow to cool. In the meantime, add the white chocolate to a large heat proof bowl. Add the butter and heavy cream to a saucepan over low heat. Heat until the butter melts and is hot but hasn’t simmered yet.
4. Pour the heavy cream mixture over the white chocolate and set aside for a few minutes. Whisk until the mixture is smooth and incorporated. Add the roasted pumpkin puree, pumpkin pie spice, and salt. Whisk again. *See Note 2
5. Set the pumpkin filling aside and allow to come to room temperature. Once cool enough, pour over the caramel and spread into a smooth layer. Transfer to the fridge for an hour.
6. Add the heavy cream to a large bowl and beat using a hand blender until you achieve stiff peaks. Spread over the pumpkin filling.
7. Return the pie to the fridge and chill for 3-4 hours.
8.In the meantime, prepare the streusel. Preheat the oven to 325 and line a baking sheet with parchment paper. Add the flour, brown sugar, oats, butter, cinnamon, ground cardamom, and salt to a large bowl. Mix until a crumbly dough forms.
9. Transfer to the baking sheet and bake for 15 minutes, agitating every five minutes or so until golden brown. Set aside to cool down to room temperature.
10. Once the pie is fully set, top with the streusel and serve immediately!
Notes
For the caramel sauce I actually like to use a caramel "dip". I'll warm it up in the microwave, get it a bit liquidity and then add it to my pie crust.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 930Total Fat: 63gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 146mgSodium: 450mgCarbohydrates: 90gFiber: 4gSugar: 67gProtein: 9g
Pat
This pumpkin caramel pie was literally the best pumpkin pie that I have ever eaten!