If you’re ready to bring a slice of New York’s dessert magic to your own kitchen, the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is the adventure you’ve been waiting for. This show-stopping pie layers a deeply spiced pumpkin white chocolate ganache with chewy salted caramel, fluffy homemade whipped cream, and a toasty streusel that’s finished with just the right hint of warmth from cinnamon and cardamom. Every bite brings creamy sweetness, salty finish, and a buttery crunch that makes it the ultimate autumn treat. Whether you’ve visited the legendary Milk Bar or just drooled over their viral creations online, this is the pie you’ll keep making—and sharing—all season long.

Milk Bar Hilly's Pumpkin Caramel Pie Recipe - Recipe Image

Ingredients You’ll Need

With every decadent layer, the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe calls for a handful of simple ingredients that have serious star power. Each one brings something essential: velvety richness, golden crunch, silky smoothness, or just the right hint of spice. Here’s what you need to assemble your masterpiece.

Pumpkin Puree: Opt for pure pumpkin (not pie filling) for a richly flavored, creamy ganache base.
Heavy Cream: This lush cream is used in almost every layer—giving the ganache, caramel, and whipped topping their dreamy textures.
Corn Syrup: Adds a smooth, glossy finish and helps keep both caramel and ganache beautifully emulsified.
Unsalted Butter: Provides a silky, melt-in-your-mouth richness throughout the crust, caramel, and streusel.
White Chocolate: Use a high-quality option for the silkiest, creamiest pumpkin ganache you can imagine.
Pumpkin Pie Spice: Brings an irresistible warmth and autumnal aroma to the pumpkin layer.
Salt: Don’t skip it! Balances sweetness and wakes up all the other flavors, especially in the caramel.
White Sugar: Essential for making that perfectly chewy salted caramel.
Vanilla Extract: Finishes the caramel with deep, layered flavor.
Flour: The backbone for both the crust and the nutty, crumbly streusel topping.
Fine Ground Cornmeal: Adds a surprising crunch and golden color to the pie crust.
Brown Sugar: Infuses the streusel with a subtle molasses aroma.
Rolled Oats: Brings the streusel a hearty bite and irresistible texture.
Cinnamon & Cardamom: These spices turn the streusel into something truly special—fragrant and cozy.
Powdered Sugar: Sugar for the whipped cream that dissolves quickly for the lightest, sweetest finish.
Apple Cider Vinegar: Adds flakiness and tang to the crust—don’t be tempted to leave it out!
Ice Cold Water: Ensures your pie crust stays impossibly tender and never greasy.

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

Step 1: Roast the Pumpkin Puree

Begin by spreading your pumpkin puree onto a parchment-lined baking sheet and let it roast at 325ºF for 20 to 30 minutes. You’re looking for a deepened color—at least two shades darker—and a more concentrated flavor. This simple extra step transforms canned pumpkin into pure, toasty goodness and guarantees that your ganache will set perfectly.

Step 2: Make the Pumpkin Ganache Filling

Put the white chocolate into a roomy heat-safe bowl. In a small saucepan, bring heavy cream, corn syrup, and butter to a boil, then pour directly over the chocolate. Let it melt for a minute, then add that richly roasted pumpkin, pumpkin pie spice, and salt. Blend everything together with an immersion blender (or standard blender) until it’s ultra-silky and smooth. The ganache can chill in the fridge for a day or two—just gently reheat it in the microwave in 20-second bursts to bring back a pourable texture.

Step 3: Cook the Salted Caramel

Have your cream, butter, salt, and vanilla ready before you start—caramel waits for no one! In a medium saucepan, combine water, white sugar, and corn syrup. Stir as the sugar dissolves, then swirl gently as it bubbles up and caramelizes. When it turns a rich golden brown, quickly whisk in butter (a tablespoon at a time) and then slowly add the cream, followed by the vanilla and salt. The mixture will bubble up and steam, just keep whisking! Let cool before refrigerating; it’ll thicken into that signature chewy texture you want for the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe.

Step 4: Prepare the Buttery Pie Crust

Mix your flour, cornmeal, sugar, and salt together. Toss cold butter through until coated, then rub the butter pieces into the flour until you have a mix of sizes (from pea to blueberry). Stir ice-cold water and vinegar together, then drizzle in just enough for the dough to come together. Roll out, fold like a letter, then repeat for buttery layers. Roll into a circle to fit your pan, drape it in (don’t stretch!), and crimp the edges. Chill, blind-bake at 350ºF with weights to keep it flat, then bake again until deeply golden. You can do this step a couple days ahead to make the rest a breeze.

Step 5: Make the Crunchy Streusel Topping

Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and a pinch of salt in a bowl. Mix it up with your hands until you see clumpy pieces and no dry flour. Bake on a lined sheet at 325ºF for 15 minutes, stirring every five minutes, until it smells and looks nutty and golden. Cool and store airtight—you’ll sprinkle it on right before serving.

Step 6: Whip the Cream

Right before you’re ready to dig in, whip together heavy cream and powdered sugar to soft peaks. Nothing beats the light, sweet cloud of homemade whipped cream for topping this luscious pie.

Step 7: Assemble the Pie

Pour cooled caramel into the bottom of your pre-baked pie crust. Refrigerate so it firms up a bit—just 20-25 minutes will do. Then pour that shiny pumpkin ganache over the caramel and gently spread to cover. Chill overnight (8 hours minimum!) until the ganache is set through. Top with whipped cream and a generous shower of streusel just before serving—you’ve just made the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe!

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

Garnishes

For full wow-factor, top each slice with an extra swirl of freshly whipped cream, a good sprinkle of the crunchy streusel, and a light dusting of cinnamon or cardamom. Some finely grated white chocolate or a drizzle of leftover caramel never hurt, either.

Side Dishes

Because this pie is so rich and complex, it’s perfect with something light and fresh on the side—think a tart apple salad, a scoop of tangy frozen yogurt, or even a hot cup of spiced chai. Roasted pears or poached cranberries are also amazing with the flavors of this pie.

Creative Ways to Present

If you’re entertaining, try cutting the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe into mini bars or squares and serve on a big board with roasted nuts, candied ginger, and fruit. For a dessert buffet, make individual pies in muffin tins—each one with caramel, pumpkin ganache, and a top-hat of cream and streusel. Gorgeous and no slice sharing required!

Make Ahead and Storage

Storing Leftovers

Cover leftover pie tightly with plastic wrap or store slices in an airtight container. The Milk Bar Hilly’s Pumpkin Caramel Pie Recipe will keep beautifully in the fridge for up to 4 days. The flavors deepen over time, so don’t be surprised if you love it even more the next day.

Freezing

Want to get ahead? You can freeze the assembled (but unwhipped cream-topped) pie, well-wrapped, for up to a month. For best results, freeze without garnishes and always thaw in the fridge overnight. The streusel keeps best frozen separately at room temp or in a zip-top bag.

Reheating

No need to reheat—this pie is meant to be enjoyed cold, straight from the fridge. If you freeze it, allow it to fully defrost in the refrigerator before serving for the best luscious, creamy texture.

FAQs

Can I use store-bought pie crust or caramel?

Absolutely! Feel free to save time by using a high-quality store-bought deep dish pie crust or jarred caramel sauce. The spirit of the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is all about big flavors, and shortcuts won’t take away from that magic. Just make sure the caramel is thick—dulce de leche also works.

How sweet is this pie, and can I adjust it?

The pie is decadently sweet due to the white chocolate and caramel, but you can dial it back by using only 12 ounces of white chocolate instead of 16. Roasting the pumpkin until it’s deeply concentrated also helps the pie set firmly and taste less cloying.

Can I make the components ahead of time?

Definitely! Every part, from the crust to the ganache, caramel, and even the streusel, can be made a day or two in advance. This makes assembling the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe almost effortless when you’re ready to impress.

What’s the secret for a silky ganache layer?

Roast your pumpkin puree well to remove excess moisture, use high-quality white chocolate, and blend everything until completely smooth. Warming the ganache gently before pouring over the pie helps it spread and set evenly.

Does this pie travel well for gatherings?

Yes! Chill the pie thoroughly before transporting and wait to add the whipped cream and streusel garnishes until just before serving. It slices neatly and holds its shape beautifully, making it great for potlucks, holidays, and special occasions.

Final Thoughts

If you’re searching for the ultimate autumn centerpiece, the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe delivers on every count—layers of flavor, stunning presentation, and that unforgettable New York bakery magic. Don’t hesitate to try it out and share it with the people you love. Your kitchen might just become everyone’s new favorite dessert spot!