Milk Bar Pumpkin Pie Recipe
Milk Bar Pumpkin Pie Recipe
Table of Contents
Milk Bar Pumpkin Pie Recipe
This Milk Bar Pumpkin Pie recipe is a delicious twist on the traditional pumpkin pie. Inspired by the iconic dessert shop Milk Bar, this version combines a silky, spiced pumpkin filling with a crunchy, buttery, and slightly salty crust. This pumpkin pie is perfect for holiday gatherings, Thanksgiving, or any occasion when you want to impress your guests with a modern take on a classic dessert.
Description:
Milk Bar Pumpkin Pie Recipe brings a fresh, creative touch to the beloved holiday pie. Christina Tosi, the genius behind Milk Bar, has reimagined pumpkin pie, taking the flavors we love and making them even more indulgent and irresistible. This pumpkin pie features a smooth, spiced filling made with roasted pumpkin puree, rich cream, and the perfect blend of cinnamon, nutmeg, ginger, and cloves. It’s baked in a graham cracker crust that’s topped with a layer of salty sweet streusel, creating a crunchy texture that contrasts beautifully with the smoothness of the pumpkin filling.
What makes the Milk Bar Pumpkin Pie truly special is the secret ingredients that give it an extra layer of flavor and complexity. The filling is creamy but not overly sweet, allowing the warm spices to shine. The crust, made from crushed graham crackers, is buttery and perfectly sweet with a slight saltiness to balance out the richness of the pie. The addition of a streusel topping adds another dimension to the pie, giving it an extra crunchy bite that pairs perfectly with the smooth filling.
Whether you’re hosting a holiday dinner or just craving a comforting dessert, this Milk Bar Pumpkin Pie Recipe is sure to be a crowd pleaser. Its unique flavor profile and modern twist on the classic pumpkin pie will leave your guests asking for the recipe. And the best part? It’s surprisingly easy to make, so you can enjoy a professional level dessert without any hassle.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
For the filling:
- 2 cups roasted pumpkin puree (you can also use canned puree)
- 3/4 cup heavy cream
- 3/4 cup milk
- 3 large eggs
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the streusel topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cubed and chilled
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch pie pan, ensuring that the crust is evenly distributed across the bottom and up the sides. Bake the crust for about 10 minutes or until it’s golden brown. Remove from the oven and set aside to cool slightly.
- Make the filling: In a large bowl, whisk together the roasted pumpkin puree, heavy cream, milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Whisk until smooth and well combined.
- Prepare the streusel topping: In a separate bowl, mix together the flour, brown sugar, oats, cinnamon, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Assemble the pie: Pour the pumpkin filling into the prepared graham cracker crust. Sprinkle the streusel topping evenly over the filling.
- Bake the pie: Bake the pie in the preheated oven for 60 to 75 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The crust should be golden, and the streusel should be slightly browned.
- Cool and serve: Allow the pie to cool completely on a wire rack. Once it has cooled, refrigerate for at least 2 hours to set the filling before slicing and serving.
Notes:
- Substitute the Milk: For a richer flavor, you can replace the milk with half and half or full fat coconut milk.
- Make Ahead Option: You can prepare this pie up to a day in advance. Simply store it in the refrigerator after it has cooled and set.
- Crust Variations: If you prefer a different type of crust, you can use a traditional pie crust or even a crushed cookie crust (such as gingerbread or biscotti crumbs).
- Sweetness Level: Adjust the amount of brown sugar in the filling according to your sweetness preference. If you like your pies less sweet, you can reduce the sugar by 1/4 cup.
Milk Bar Pumpkin Pie Recipe
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- For the filling:
- 2 cups roasted pumpkin puree you can also use canned puree
- 3/4 cup heavy cream
- 3/4 cup milk
- 3 large eggs
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the streusel topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter cubed and chilled
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch pie pan, ensuring that the crust is evenly distributed across the bottom and up the sides. Bake the crust for about 10 minutes or until it’s golden brown. Remove from the oven and set aside to cool slightly.
- Make the filling: In a large bowl, whisk together the roasted pumpkin puree, heavy cream, milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Whisk until smooth and well combined.
- Prepare the streusel topping: In a separate bowl, mix together the flour, brown sugar, oats, cinnamon, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Assemble the pie: Pour the pumpkin filling into the prepared graham cracker crust. Sprinkle the streusel topping evenly over the filling.
- Bake the pie: Bake the pie in the preheated oven for 60 to 75 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The crust should be golden, and the streusel should be slightly browned.
- Cool and serve: Allow the pie to cool completely on a wire rack. Once it has cooled, refrigerate for at least 2 hours to set the filling before slicing and serving.
Notes
- Substitute the Milk: For a richer flavor, you can replace the milk with half and half or full fat coconut milk.
- Make Ahead Option: You can prepare this pie up to a day in advance. Simply store it in the refrigerator after it has cooled and set.
- Crust Variations: If you prefer a different type of crust, you can use a traditional pie crust or even a crushed cookie crust (such as gingerbread or biscotti crumbs).
- Sweetness Level: Adjust the amount of brown sugar in the filling according to your sweetness preference. If you like your pies less sweet, you can reduce the sugar by 1/4 cup.
