Comprising a buttery cookie crust and a rich, spiced pumpkin filling, this Milk Bar Pumpkin Pie Recipe finishes with a caramelized brown sugar top. Inspired by Milk Bar’s well-known recipes, this pie gives the traditional Thanksgiving treat a special spin!
Table of Contents
Why You Will Love This Recipe
- Warm spices combined in a silky smooth pumpkin filling make it irresistibly creamy.
- Buttery Cookie Crust, on the other hand, is a tasty, crispy substitute for classic pie dough.
- The topping made from caramelized brown sugar is a distinctive, crackling layer for added taste.
- Perfect for the holidays. A show-stopping Thanksgiving or fall gathering dessert.
For those looking to experiment, this oat crust can also be used for Canned Cherry Pie, adding a fresh twist to a classic dessert.
Components
Regarding the Cookies Crust:
- Vanilla wafers or crushed Graham crackers form the basis for a crisp, buttery crust.
- Granulated sugar lends a little sweetening power.
- Cinnamon improves taste and warmth.
- Salt harmonizes the tastes.
- Melted unsalted butter binds the crust together and provides richness.
For the pumpkin filling:
- Rich taste and texture abound at the heart of this pie, pumpkin puree.
- Brown sugar deepens and sweetens things.
- Salt offsets the sweet taste.
- Cinnamon, nutmeg, and ginger are classic warm spices for a cozy taste.
- Eggs help to define the filling’s smoothness.
- Add smoothness and some caramelized overtones with heavy cream and sweetened condensed milk.
- The vanilla extract improves every taste sensation.
For the topping made of brown sugar:
- Brown Sugar : Adds a caramelized crunch.
- Melted unsalted butter helps form a golden, somewhat crunchy coating.
- Cinnamon gives the top more spiciness.
- Salt helps to balance the sweet taste.
👉 The complete ingredient list with measurements is in the recipe card below!
Making milk bar pumpkin pie:
First step: heat the oven.
Grease a 9-inch pie plate and preheat your oven to 350°F (175°C).
Second step: form the crust.
Combine crushed graham crackers (vanilla wafers), sugar, cinnamon, salt, and melted butter until blended. Press the mixture into the pie pan to cover the sides and bottom.
Bake for ten minutes; then, let cool while you prepare to fill it.
Third step: arrange the filling.
Mix pumpkin puree, brown sugar, salt, cinnamon, nutmeg, and ginger in a mixing dish. Add eggs, heavy cream, condensed milk, and vanilla essence until the mixture runs smooth.
Fourth Step: Bake the Pie
Spoon the pumpkin filling into the ready made cookie crust and bake for forty to forty-five minutes until the middle is jiggly yet slightly set.
Before sprinkling the topping, let the pie chill for thirty minutes.
Making the Brown Sugar Topping comes in step five.
Combine brown sugar, melted butter, cinnamon, and salt in a small bowl. Drizzle over the pie’s top.
Third step: caramelize the topping.
After ten minutes in the oven, return the pie to let the topping caramelize gently.
Step 7: Chill and Present
Let the pie cool totally before cutting. The perfect finishing touch is served alongside vanilla ice cream or whipped cream!
If you’re interested in a more traditional crust, check out Why Add Vinegar to Pie Crust? for insights into creating the perfect balance of tenderness and structure.
Useful Advice for Creating the Recipe
- Make the crust using a Food Processor to guarantee a consistent, fine crumb texture.
- Avoid overbaking the filling; the center should be jiggly when taken out of the oven.
- This lets the flavors intensify and the texture set exactly. Chill before serving.
- Toss the filling with cloves or allspice to create a richer spice mix.
How Should One Present
- Fresh Whipped Cream provides the ideal counterpoint to the rich pie light and airy.
- For warm pie slices, a classic combination is a Scoop of Vanilla Ice Cream.
- Drizzle caramel sauce to provide a luscious touch.
- Hot Coffee or Spiced Chai accentuates the fall tastes quite nicely.
Make Ahead and Organization for Storage
Saving Leftovers
Refrigerator storage in an airtight container will be kept for up to four days.
Slowing down
Tightly wrap the completely cooled pie in foil and plastic wrap; freeze for up to two months. Thaw in the refrigerator before serving.
Repeating
Chill or eat warm slices from the microwave for 10 to 15 seconds.
Questions of Frequencies
Can I use homemade pumpkin puree?
Yes! Just be sure it’s smooth and well-drained before blending with the filling.
What if I don’t have sweetened condensed milk?
One ¼ cup extra heavy cream with two tablespoons of maple syrup will do.
Could I bake this pie ahead of time?
Quite sure! As the flavors meld, it tastes even better the next day.
Do I need to refrigerate the pie?
Yes! Store it refrigerated after cooling since it includes eggs and dairy.
Conclusion
A creamy, spiced, totally wonderful variation on the classic pumpkin pie is this Milk Bar Pumpkin Pie. This pie will be a hit for Thanksgiving, fall events, or a laid-back dessert night. Pleasure! 🎃🥧✨
Milk Bar Pumpkin Pie
Equipment
- Mixing Bowl
- 9-inch Pie Pan
- Oven
Ingredients
Cookie Crust
- 2 cups crushed graham crackers or vanilla wafers
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp unsalted butter melted
Pumpkin Filling
- 1 can pumpkin puree 15 oz
- 1 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1 tsp vanilla extract
Brown Sugar Topping
- 1/2 cup brown sugar
- 2 tbsp unsalted butter melted
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
- In a mixing bowl, combine crushed graham crackers (or vanilla wafers), sugar, cinnamon, salt, and melted butter. Press into the pie pan and bake for 10 minutes. Let cool.
- In a separate bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, nutmeg, and ginger.
- Stir in eggs, heavy cream, condensed milk, and vanilla extract until smooth.
- Pour the filling into the cooled crust and bake for 40-45 minutes, until the center is slightly set but still jiggly. Let cool for 30 minutes.
- For the topping, mix brown sugar, melted butter, cinnamon, and salt. Sprinkle over the pie and return to the oven for 10 minutes to caramelize.
- Let the pie cool completely before slicing. Serve with whipped cream or vanilla ice cream.