Name: Milk Bar Hilly’s Pumpkin Caramel Pie
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 ½ cups All-Purpose Flour; ½ cup Fine Ground Cornmeal; 1 tablespoon Heaping White Sugar; ½ teaspoon Salt; 12 tablespoons Unsalted Butter (cold, cut into pieces); ¼ to ⅓ cup Ice Cold Water; 1 tablespoon Apple Cider Vinegar; 2 cans (15-ounce each) Pumpkin Puree (not pumpkin pie filling); 1 ¼ cups Heavy Cream; ⅓ cup Corn Syrup (scant); 5 tablespoons Unsalted Butter; 12 to 16 ounces White Chocolate (about 2 to 2 ½ cups); 3 teaspoons Pumpkin Pie Spice; ½ teaspoon Salt; 1 cup White Sugar; ⅓ cup Corn Syrup; ¼ cup Water; 1 ½ cups Heavy Cream (divided); 6 tablespoons Unsalted Butter (cold, cut into pieces); 1 to 2 teaspoons Salt; 2 teaspoons Vanilla Extract; ½ cup Flour; ⅓ cup Light Brown Sugar; ⅓ cup Rolled Oats; 6 tablespoons Unsalted Butter (cold, cut into pieces); 1 teaspoon Cinnamon; ½ teaspoon Cardamom; Pinch of Salt; 2 cups Heavy Cream; 3 tablespoons Powdered Sugar

Ingredients

Scale

1 ½ cups All-Purpose Flour
½ cup Fine Ground Cornmeal
1 tablespoon Heaping White Sugar
½ teaspoon Salt
12 tablespoons Unsalted Butter (cold, cut into pieces)
¼ to ⅓ cup Ice Cold Water
1 tablespoon Apple Cider Vinegar
2 cans (15-ounce each) Pumpkin Puree (not pumpkin pie filling)
1 ¼ cups Heavy Cream
⅓ cup Corn Syrup (scant)
5 tablespoons Unsalted Butter
12 to 16 ounces White Chocolate (about 2 to 2 ½ cups)
3 teaspoons Pumpkin Pie Spice
½ teaspoon Salt
1 cup White Sugar
⅓ cup Corn Syrup
¼ cup Water
1 ½ cups Heavy Cream (divided)
6 tablespoons Unsalted Butter (cold, cut into pieces)
1 to 2 teaspoons Salt
2 teaspoons Vanilla Extract
½ cup Flour
⅓ cup Light Brown Sugar
⅓ cup Rolled Oats
6 tablespoons Unsalted Butter (cold, cut into pieces)
1 teaspoon Cinnamon
½ teaspoon Cardamom
Pinch of Salt
2 cups Heavy Cream
3 tablespoons Powdered Sugar

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Instructions

Roast pumpkin puree on a baking sheet at 325°F for 20-30 minutes.
Combine white chocolate, heavy cream, corn syrup, and butter in a bowl and let sit to melt.
Blend in roasted pumpkin, pumpkin pie spice, and salt until smooth.
For caramel, mix water, sugar, and corn syrup in a pot; heat until golden brown.
Add cold butter and cream to caramel mixture, then cool.
Mix dry ingredients for pie crust; add cold butter and combine.
Form dough, wrap in plastic, and chill for at least 30 minutes.
Roll out dough; bake at 350°F for 30-35 minutes.
Combine streusel topping ingredients; bake until golden.
Whip cream with powdered sugar until soft peaks form.
Assemble pie by layering salted caramel and ganache, chilling overnight.
Top with whipped cream and streusel before serving.

Notes

Ensure all ingredients are at room temperature for best results.
Roasting the pumpkin is essential for enhancing the flavor.

Author: Jesseca
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 400
Sugar: 22
Sodium: 250
Fat: 24
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 46
Fiber: 2
Protein: 4
Cholesterol: 60