If autumn could be sliced into a single, show-stopping dessert, it would be the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. This treat takes everything cozy and festive about pumpkin pie and gives it a luxe upgrade with layers of chewy salted caramel, creamy pumpkin ganache, and a buttery cornmeal crust that’s just the right amount of rustic. Finished with a nutty oat streusel and a cloud of fresh whipped cream, each bite tastes like a trip to pumpkin-pie paradise. Whether you’re craving something special for Thanksgiving or simply want to indulge in pumpkin season, this pie is about to become your new go-to for holiday gatherings—and you’ll be fielding requests for the recipe all year long!

Ingredients You’ll Need

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

Ingredients You’ll Need

Every component of the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe brings something deliciously unique to the table. These ingredients are classic, but together they build incredible layers of flavor and texture, from gooey caramel to fluffy whipped cream. Here’s what you’ll need and why each ingredient earns its spot!

Pumpkin Puree: The heart of the pie, roasted for deeper flavor and a plush texture—be sure not to use pumpkin pie filling.
Heavy Cream: Essential for richness in both the ganache and whipped cream.
Corn Syrup: Keeps your ganache and caramel ultra-smooth and glossy.
Unsalted Butter: Adds a buttery decadence throughout, giving the crust, caramel, and toppings their signature flavors.
White Chocolate: Brings sweetness and creamy texture to the pumpkin ganache—choose a high-quality brand for best results!
Pumpkin Pie Spice: Gives the filling that nostalgic, spiced-candle aroma and classic pumpkin pie warmth.
Salt: Brightens flavors everywhere, especially perfect in caramel for that irresistible sweet-salty bite.
White Sugar: The backbone of the caramel, providing just the right mellow sweetness.
Water: Helps dissolve sugar evenly for smooth caramel every time.
Vanilla Extract: Gives a fragrant finish to your caramel layer.
Flour: Used in crust and streusel for structure and a tender crumb.
Fine Ground Cornmeal: Adds crunch and rustic charm to the pie crust—a signature twist on the classic base.
White Sugar (granulated): Sweetens the crust just enough.
Apple Cider Vinegar: Helps tenderize the crust, making it extra flaky.
Light Brown Sugar: Deepens sweetness and moisture in the streusel.
Rolled Oats: Brings a wonderful toasty chew to the crunchy topping.
Cinnamon and Cardamom: These spices make the streusel taste warm and spiced—a perfect pairing with pumpkin.
Powdered Sugar: Melts into the whipped cream for an ultra-smooth finish.

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

Step 1: Roast and Reduce the Pumpkin

Start by spreading both cans of pumpkin puree on a parchment-lined baking sheet and roast them at 325°F. This step is a secret flavor hack—it concentrates the pumpkin, deepens its color, and removes excess water. Roast for 20 to 30 minutes or until the mixture is reduced by half and a rich, dark orange. Let the roasted pumpkin cool completely before moving on.

Step 2: Craft the Creamy Pumpkin Ganache

Place your white chocolate into a large heatproof bowl. In a small saucepan, heat the cream, corn syrup, and butter over medium heat until just boiling. Carefully pour this hot mixture over your white chocolate so every piece is covered—let it stand for a full minute to gently melt the chocolate. Stir in the roasted pumpkin, pumpkin pie spice, and salt. Then, with an immersion blender or blender, blend until the filling is luxuriously smooth and silky. This ganache is your secret weapon for dreamy texture!

Step 3: Cook the Chewy Salted Caramel

Gather all your caramel ingredients in advance—caramel moves fast! In a medium saucepan, combine water, granulated sugar, and corn syrup, stirring well. Heat over medium until the mixture turns clear and starts to bubble. From here, stop stirring and only swirl the pot, watching as the sugar transitions to a light golden hue. Take the pan off the heat when the caramel is a rich amber (before it goes too far or burns!) and whisk in the cold butter, one piece at a time. Slowly pour in heavy cream (it will bubble a lot) and stir in salt and vanilla. Pour your caramel into a heatproof container to cool, then chill until ready to use.

Step 4: Make the Cornmeal Pie Crust

In a big bowl, blend together flour, cornmeal, sugar, and salt. Cut in cold butter until you have a mix resembling pea-sized crumbs, keeping some larger butter pieces for flakiness. Gradually add vinegar and ice water, stirring until the dough comes together but isn’t sticky. Shape into a disk, wrap, and chill for 30 minutes (or longer). Roll out the dough, fold it like a letter for extra layers, and roll into a circle to fit your pie pan. Gently fit it into your pan, crimp, and chill again. Blind bake at 350°F with weights for 30-35 minutes, then without weights for another 15-20 minutes, until golden and crisp. Cool the crust before filling.

Step 5: Prepare the Streusel Topping

Combine flour, brown sugar, oats, butter, cinnamon, cardamom, and a pinch of salt in a bowl. Squish and crumble everything together by hand until you’re left with big, rough crumbs. Bake the streusel on a parchment-lined sheet at 325°F for about 15 minutes, stirring every 5 minutes, until golden and fragrant. Cool completely and keep in an airtight container until it’s pie-topping time!

Step 6: Whip Up the Fresh Cream

Right before serving, whip the cold heavy cream with powdered sugar until you have soft, billowy peaks. This will melt over the pie in the most heavenly way.

Step 7: Assemble the Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Once the crust, caramel, and ganache are cool and ready, pour a layer of caramel into the base of the baked (and cooled) crust, spreading it evenly. Chill for 20-25 minutes to set. Next, pour the pumpkin ganache over the caramel and smooth the top. Cover and refrigerate the pie overnight—this is crucial for the ganache to set sliceably firm. When you’re ready to serve, shower the top with whipped cream and a generous scattering of streusel. Slice, serve cold, and bask in compliments! Store leftovers in the fridge.

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

Garnishes

The best part of serving up this pie is piling on the toppers! A big dollop of freshly whipped cream and a hearty sprinkle of homemade streusel give each slice that bakery-quality look and the most craveable textures. If you’re feeling extra, add a drizzle of leftover caramel or a tiny dusting of cinnamon and you’ll be everyone’s go-to pie hero.

Side Dishes

This showstopper pairs beautifully with a simple side—think hot coffee or a mug of spiced chai. If you want to round out dessert with something light, offer fresh berries, a dollop of plain yogurt, or even a scoop of vanilla ice cream. Each bite of Milk Bar Hilly’s Pumpkin Caramel Pie Recipe stands out, so keep sides simple and let the pie do the talking!

Creative Ways to Present

To wow your crowd, consider making little pumpkin caramel tartlets using mini tart pans. Serve slices on plates drizzled with caramel sauce and a few candied pumpkin seeds for a playful crunch. Or—my favorite for parties—cut the pie into small squares, top each with whipped cream and a pinch of streusel, and serve as decadent pumpkin pie bites for a dessert board.

Make Ahead and Storage

Storing Leftovers

Any leftovers of Milk Bar Hilly’s Pumpkin Caramel Pie Recipe should be kept covered in the refrigerator. The pie actually tastes even better the next day as the flavors meld together, and the crust holds up beautifully. Just be sure to keep the whipped cream and streusel separate until right before serving to keep them fresh.

Freezing

This pie freezes like a dream! Once set and chilled in the fridge, wrap slices individually or the whole pie tightly in plastic wrap and foil. It can be kept frozen for up to a month. Thaw overnight in the fridge, and add the whipped cream and streusel just before serving for best results.

Reheating

No need to reheat this pie—it’s best served cold, straight from the fridge! If you do want to take the chill off, let it sit at room temperature for 10-15 minutes before slicing. Avoid heating in the microwave, which can make the ganache and caramel too runny.

FAQs

Can I use store-bought caramel or pie crust for Milk Bar Hilly’s Pumpkin Caramel Pie Recipe?

Absolutely! For a shortcut, store-bought caramel and pie crust both work well here. Just choose a deep-dish crust, since this pie is generously filled, and pick a thick, high-quality caramel. Both swaps save you time without losing that signature flavor.

How do I know the pumpkin puree is roasted enough?

Your puree should reduce by about half and deepen by several shades in color—it will also smell extra sweet and toasty. Measure out about 2 cups of roasted puree before adding it to the ganache, and don’t rush this step; it’s key to getting that perfect creamy, sliceable pie.

What kind of white chocolate works best?

For the dreamy consistency in Milk Bar Hilly’s Pumpkin Caramel Pie Recipe, use high-quality white chocolate bars or couverture chips. Lower quality or baking chips may not fully melt, so choose the best you can find for the silkiest ganache.

Is it possible to make the whole pie ahead of time?

Absolutely, in fact, it’s best! Assemble all the layers—crust, caramel, and ganache—cover, and chill in the fridge up to two days ahead. Just wait to add whipped cream and streusel until just before serving to keep them fresh and crispy.

How do I serve perfect slices?

For clean, bakery-worthy slices, dip a knife in hot water and wipe dry between cuts. Since the pie sets up cold, this ensures neat edges and keeps the caramel and ganache layers distinct and gorgeous every time.

Final Thoughts

If you’re ready for a fall dessert that goes all-in on flavor, texture, and pure pie joy, you have to try this Milk Bar Hilly’s Pumpkin Caramel Pie Recipe. Every layer is a celebration of autumn, and I promise your friends and family will ask for it again and again. Go grab those cans of pumpkin and discover why this pie is a game-changer!