Description
Indulge in the warmth of fall with Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. This decadent dessert brings together spiced pumpkin filling, luscious white chocolate ganache, and rich salted caramel, all enveloped in a flaky homemade crust. Topped with a crunchy streusel and light whipped cream, each slice offers a delightful contrast of flavors and textures, making it the perfect centerpiece for Thanksgiving or any festive gathering. With its stunning presentation and unforgettable taste, this pie is sure to impress your family and friends, inviting them to savor every delicious bite.
Ingredients
Scale
- 2 (15-ounce) cans Pumpkin Puree
- 1 1/4 cups Heavy Cream
- 12 to 16 ounces White Chocolate
- 1 cup White Sugar
- 1 1/2 cups Flour
- 6 Tablespoons Unsalted Butter
- 1 teaspoon Salt
- Various spices (Pumpkin Pie Spice, Cinnamon, Cardamom)
Instructions
- Prepare the crust: In a food processor, blend flour, cornmeal, sugar, and salt. Pulse in butter until crumbly. Gradually add ice water to form dough. Chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the chilled crust for about 20 minutes until golden.
- Make the pumpkin filling by heating pumpkin puree, cream, corn syrup, butter, white chocolate, pumpkin spice, and salt in a saucepan until smooth.
- For salted caramel: Cook sugar with water until dissolved; then add corn syrup and heat until amber. Stir in cream and salt.
- Assemble: Pour cooled caramel over the pumpkin filling in the baked crust and bake for an additional 20 minutes.
- Prepare streusel topping: Mix flour, brown sugar, oats, cinnamon, cardamom with melted butter until crumbly; sprinkle over cooled pie.
- Serve topped with whipped cream.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 33g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg