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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Milk Bar Hilly's Pumpkin Caramel Pie Recipe
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If you’re seeking an unforgettable dessert to dazzle your guests, look no further than Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. This luscious pie embodies the essence of fall, featuring a creamy spiced pumpkin filling paired with decadent white chocolate ganache and a drizzle of salted caramel. The combination of flavors is both comforting and indulgent, making it the perfect treat for gatherings, holidays, or simply a cozy night in. As the pie bakes, its warm aroma fills your home, drawing everyone together in anticipation. With its stunning presentation and delightful taste, this pie is sure to become a favorite for any occasion!

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. For the crust, mix flour, cornmeal, sugar, and salt in a bowl. Cut in cold butter until crumbly. Gradually add ice-cold water and vinegar until combined. Chill for 30 minutes.
  2. Roll out the dough into a pie dish and bake at 350°F (175°C) until golden (about 20 minutes). Let cool.
  3. For the filling, melt white chocolate over low heat. Combine with pumpkin puree, cream, corn syrup, spices, and salt.
  4. Make caramel by boiling sugar with water until golden; stir in butter and cream.
  5. Assemble by layering half of the pumpkin filling in the crust, drizzling caramel on top, then adding remaining filling.
  6. Bake until set but slightly jiggly (about 45 minutes). Cool completely.
  7. Whip heavy cream with powdered sugar for topping before serving.

Nutrition

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