Milk Bar Pumpkin Pie Recipe
Milk Bar Pumpkin Pie Recipe
Table of Contents
Milk Bar Pumpkin Pie Recipe
This Milk Bar inspired pumpkin pie recipe takes the classic holiday dessert to a whole new level. With its smooth, creamy filling and unique crackle topping, this pie is the star of any festive table. Whether you’re a fan of Milk Bar’s creative desserts or just looking for a show stopping pumpkin pie recipe, this step by step guide is all you need.
Description:
The Milk Bar pumpkin pie recipe redefines traditional pumpkin pie with a modern twist, blending nostalgic flavors with innovative techniques. This pie is all about layers of flavor and texture, combining a buttery crust with a custard like pumpkin filling and a signature crumble or crackle top.
Milk Bar’s desserts are renowned for their inventive flair, and this Milk Bar Pumpkin Pie Recipe pays homage to their iconic creations while being accessible for home bakers. Perfect for Thanksgiving, Christmas, or any fall gathering, this pie boasts rich spices, a velvety filling, and a hint of caramelized sweetness.
In this Milk Bar Pumpkin Pie Recipe, you’ll learn how to make a perfectly flaky crust, mix up a pumpkin filling that’s a symphony of fall spices, and create that signature Milk Bar topping. Plus, there are pro tips and variations to make the Milk Bar Pumpkin Pie Recipe truly your own. Get ready to impress your guests with a pie that tastes as good as it looks.
Ingredients
For the Crust:
- 1 ½ cups (190g) all purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ½ cup (115g) unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Pumpkin Filling:
- 1 cup (240g) pumpkin puree
- ½ cup (120ml) heavy cream
- 2 large eggs
- ⅓ cup (65g) granulated sugar
- ⅓ cup (65g) brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
- 1 tsp vanilla extract
For the Signature Milk Bar Topping:
- ½ cup (60g) all purpose flour
- ⅓ cup (65g) granulated sugar
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp (60g) unsalted butter, melted
Instructions
1.Prepare the Crust: In a large bowl, mix the flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2.Prebake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan, trim the edges, and crimp if desired. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake for an additional 5 minutes. Let cool.
3.Make the Pumpkin Filling: In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, sugars, spices, salt, and vanilla extract until smooth. Pour the filling into the cooled crust.
4.Add the Signature Milk Bar Topping: In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Drizzle in melted butter and stir until crumbly. Sprinkle the topping evenly over the pumpkin filling.
5.Bake the Pie: Reduce oven temperature to 350°F (175°C). Bake the pie for 40-45 minutes, or until the filling is set and the topping is golden brown. Cool the pie on a wire rack for at least 2 hours before serving.
Notes
- For a more caramelized topping, use turbinado sugar in the crumble.
- Store leftover pie in the refrigerator for up to 3 days.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Milk Bar Pumpkin Pie Recipe
Ingredients
- For the Crust:
- 1 ½ cups 190g all purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ½ cup 115g unsalted butter, cold and cubed
- 3-4 tbsp ice water
- For the Pumpkin Filling:
- 1 cup 240g pumpkin puree
- ½ cup 120ml heavy cream
- 2 large eggs
- ⅓ cup 65g granulated sugar
- ⅓ cup 65g brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
- 1 tsp vanilla extract
- For the Signature Milk Bar Topping:
- ½ cup 60g all purpose flour
- ⅓ cup 65g granulated sugar
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp 60g unsalted butter, melted
Instructions
- 1.Prepare the Crust: In a large bowl, mix the flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 2.Prebake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan, trim the edges, and crimp if desired. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake for an additional 5 minutes. Let cool.
- 3.Make the Pumpkin Filling: In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, sugars, spices, salt, and vanilla extract until smooth. Pour the filling into the cooled crust.
- 4.Add the Signature Milk Bar Topping: In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Drizzle in melted butter and stir until crumbly. Sprinkle the topping evenly over the pumpkin filling.
- 5.Bake the Pie: Reduce oven temperature to 350°F (175°C). Bake the pie for 40-45 minutes, or until the filling is set and the topping is golden brown. Cool the pie on a wire rack for at least 2 hours before serving.
Notes
- For a more caramelized topping, use turbinado sugar in the crumble.
- Store leftover pie in the refrigerator for up to 3 days.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
