Milk Bar Pumpkin Pie
Pumpkin pie is a timeless dessert that graces tables every autumn, but Milk Bar has taken this classic treat to a whole new level with its unique and innovative approach. Combining traditional flavors with modern flair, the Milk Bar Pumpkin Pie is a must-try for anyone who loves creative baking. Here’s how you can recreate this masterpiece in your own kitchen
Equipment
- 1 Pie pan 9 inch
- 1 Mixing bowl large
- 1 Mixing bowl small
- 1 Whisk
- 1 Spatula
- 2 Measuring cups and spoons
- 1 Oven
- 1 Electric mixer Or you can use your hand for mixing
Ingredients
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 1 cup canned pumpkin puree
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 3 large egg yolks
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- A sprinkle of ground cinnamon optional
Instructions
- Make the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture into the bottom and sides of a 9-inch pie pan, forming an even crust.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Prepare the Filling
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, heavy cream, sour cream, egg yolks, pumpkin pie spice, salt, and vanilla extract. Mix until smooth and well combined.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
Bake the Pie
- Reduce the oven temperature to 325°F (160°C).
- Bake the pie for 35-40 minutes, or until the filling is set around the edges but slightly jiggly in the center.
- Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate it for at least 4 hours or overnight for the best texture
Make the Whipped Cream Topping
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spoon or pipe the whipped cream onto the chilled pie. Sprinkle with a touch of cinnamon, if desired.
Notes
Tips for Success
Use quality ingredients: Since this recipe is all about enhancing the classic pumpkin pie, high-quality pumpkin puree and spices will make a noticeable difference. Chill thoroughly: Refrigerating the pie helps the filling set perfectly and enhances the flavors. Customize your crust: While the graham cracker crust adds a sweet crunch, you can experiment with other bases like ginger snaps or chocolate cookies for a unique twist.Why This Recipe Stands Out
What sets Milk Bar’s Pumpkin Pie apart is its delightful balance of creamy pumpkin filling, a slightly tangy note from the sour cream, and the crunch of the graham cracker crust. The whipped cream topping adds a light, airy finish that’s irresistible. This recipe yields approximately 8 servings, making it perfect for your small gathering or family dinner. Whether you’re hosting a holiday dinner or simply craving a cozy dessert, this Milk Bar-inspired pumpkin pie will not disappoint. Give it a try and watch it become a new family favorite!Also try – Poutione recipe
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