Milk Bar Pumpkin Pie
Rich and creamy pumpkin pie with a buttery cookie crust, topped with a caramelized brown sugar topping.
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.
Notes
For extra crunch, sprinkle chopped pecans over the brown sugar topping before baking.