Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

If you’re a fan of everything pumpkin spice meets caramel delight, you absolutely have to try the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. This pie is one of those magical treats where the silky pumpkin ganache layers perfectly over indulgent salted caramel inside a beautifully flaky crust. I promise, once you make it, you’ll be the hero of every fall gathering or holiday feast. Keep reading—I’ll share all my tips so you can recreate this fan-freaking-tastic recipe easily at home.

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Ingredients You’ll Need

The balance between the ingredients here is truly what makes the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe stand out. You’ll want to pay attention to ingredient quality—especially white chocolate and pumpkin puree—and have patience with roasting the pumpkin to get that deep, concentrated flavor.

• Pumpkin Puree: Make sure to use plain pumpkin puree, not the pie filling mix; roasting improves depth and reduces moisture.
• Heavy Cream: Use fresh, high-fat cream for that velvety ganache and whipped topping.
• Corn Syrup: Helps keep the ganache smooth and prevents sugar crystallization in the caramel.
• Unsalted Butter: Cold and good quality butter brightens both crust and caramel flavors.
• White Chocolate: Use a good-quality white chocolate, at least 2 cups worth, for that creamy, sweet base in the ganache.
• Pumpkin Pie Spice: You can use store-bought or blend your own for the perfect warming spices.
• Salt: Key for balancing the sweetness, especially in the salted caramel layer.
• White Sugar: Essential for making the caramel and adding just the right crunch and sweetness.
• Water: Helps dissolve the sugar for caramel making.
• Vanilla Extract: Enhances all the flavors beautifully.
• Flour and Cornmeal: The cornmeal in the crust adds lovely texture and a unique nutty undertone.
• Light Brown Sugar, Rolled Oats, Cinnamon, Cardamom: For the streusel topping that adds a rustic crunch.
• Powdered Sugar: For lightly sweetening the whipped cream topping without oversaturating.

Variations

I love that this recipe invites a bit of personalization. Over time, I’ve discovered a few variations that make the pie extra special or easier depending on the occasion or available time. Don’t hesitate to try what suits your style.

• Shortcut Caramel: I’ve used store-bought caramel sauce for a quick fix—Trader Joe’s salted caramel works well if you’re short on time, just check the sweetness level.
• Pie Crust Options: When I’m feeling lazy, a deep-dish store-bought crust is totally fine—just be sure it can handle the generous filling without getting soggy.
• Adjusting Sweetness: If you prefer less sweet pies, reduce the amount of white chocolate in the ganache from 16 ounces to 12 ounces. Roasting that pumpkin puree thoroughly also helps keep the pie from tasting watery or too sweet.
• Spice Customization: Playing with spice blends can be fun—I sometimes add a touch of nutmeg or cloves along with the pumpkin pie spice to deepen the flavor.

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

Step 1: Roast That Pumpkin Puree to Perfection

This step really sets the foundation for your pie’s flavor. I spread both cans of pumpkin puree onto a parchment-lined baking sheet, then roast at 325°F for 20–30 minutes until the color deepens by two shades and it reduces to about 2 cups. It’s tempting to skip roasting, but trust me, the depth and sweetness you get here make all the difference. If your puree isn’t reduced enough, just roast a bit longer—loose moisture means the pie won’t set properly.

Step 2: Create Silky Pumpkin Ganache

In a heat-safe bowl, put your white chocolate (I like chunks for faster melting). On the stove, bring cream, corn syrup, and butter just to a boil, then immediately pour the hot mixture over the chocolate and let it sit a minute. Add the roasted pumpkin, pumpkin pie spice, and salt, then blend everything until smooth. Use an immersion blender or a countertop blender carefully. The smooth ganache is the heart of this pie—you’ll want it silky and lump-free.

Step 3: Whip Up That Luxurious Salted Caramel

This is where patience pays off. Start by mixing water, white sugar, and corn syrup in a saucepan, stirring only until dissolved. When it bubbles and turns golden brown, remove from heat and whisk in butter, then cream, vanilla, and salt, adding these slowly. I always keep my butter and cream cold beforehand to control the foam and steam. Remember: it’s better to pull your caramel off slightly earlier than risk burning—it can salvage the entire pie’s flavor. Let it cool at room temp before popping it in the fridge.

Step 4: Make the Flaky Pie Crust with a Twist

The cornmeal in the crust gives it an extra texture I adore. Mix your dry ingredients, toss in cold butter chunks until you see coarse crumbs with bluish butter pieces, then add the vinegar-water mix little by little until it just holds together but remains crumbly. Chill the dough at least 30 minutes before rolling. The rolling-and-folding technique helps develop layers without overworking and toughening the dough. Blind bake your crust carefully, tenting edges with foil to prevent burning, then bake again after removing weights to finish the center crisp and golden.

Step 5: Bake the Cinnamon-Cardamom Streusel Topping

This topping adds that final, irresistible crunch and spice note. Toss everything together, spread on parchment, and bake at 325°F for about 15 minutes—stir every 5 minutes for even browning. The aroma fills the kitchen and gets everyone excited already!

Step 6: Assemble and Chill Your Masterpiece

Pour cold caramel into your pre-baked crust and chill for 20-25 minutes until firm. Then spread the pumpkin ganache evenly on top. Refrigerate the pie overnight or at least 8 hours so the ganache fully sets and the flavors meld. Just before serving, whip fresh cream with powdered sugar until soft peaks form and sprinkle that fall-spiced streusel on the top. It’s a showstopper, every time.

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

Garnishes

I’m a huge fan of fresh whipped cream with just a touch of powdered sugar—it adds a perfect lightness to balance the rich ganache. The cinnamon-cardamom streusel topping is the textural surprise I can’t skip. Sometimes, I’ll sprinkle a few toasted pecans on top for an extra nutty crunch that my family goes crazy for.

Side Dishes

This pie is rich enough to stand on its own, but when I serve it, I love pairing with spiced chai or a strong black coffee to complement the warm pumpkin and caramel notes. For fall dinners, a simple apple cider or a lightly salted snack like roasted nuts works beautifully.

Creative Ways to Present

For holiday parties, I’ve served mini versions in small tart pans topped with whipped cream rosettes and a sprinkle of extra streusel. Another fun trick is drizzling a little extra caramel sauce on each slice before plating for a glossy, decadent finish that looks professional but is so easy to do.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice or two, I tightly cover and refrigerate the remaining pie. It keeps beautifully for up to 4 days, and because of the ganache’s richness, it won’t dry out quickly like some pumpkin pies.

Freezing

While I’ve rarely frozen this pie, you definitely can. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge, and if you want that freshly whipped cream touch, add that after thawing just before serving.

Reheating

I actually recommend serving this pie cold straight from the fridge—it really sets the ganache nicely and enhances the texture. But if someone prefers room temp, just take it out 30 minutes prior to serving to soften slightly. Avoid microwaving; it can make the ganache grainy or watery.

FAQs

Final Thoughts

This Milk Bar Hilly’s Pumpkin Caramel Pie Recipe holds a special spot in my heart for mixing nostalgia with a bit of sophisticated flair. It’s one of those pies that wow guests every time but isn’t too intimidating—especially with the step-by-step instructions and tips I’ve shared here. I love how the layers come together, and I promise if you follow along, you’ll find making this pie just as rewarding as eating it. So grab your apron, give it a try, and let me know how your kitchen adventure goes—I think you’re going to fall in love, just like I did!

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