Indulge in the rich flavors of fall with our delectable Milk Bar Pumpkin Pie recipe. This seasonal delight combines the beloved tradition of pumpkin pie with Milk Bar’s signature twist, resulting in a dessert that’s both comforting and innovative. With a buttery graham cracker crust and a creamy pumpkin filling infused with a blend of warm spices, this pie is sure to become a favorite at your holiday table.
Milk Bar Pumpkin Pie recipe
Join us on a culinary journey as we guide you through the steps to create a masterpiece that will impress your family and friends alike. Get ready to savor the taste of autumn with every irresistible bite of this Milk Bar Pumpkin Pie. Milk Bar Pumpkin Pie recipe offers a delightful twist on the classic fall dessert.
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Milk Bar Pumpkin pie recipe
Ingredients
- 2 g Graham cracker crumbs
- 1 cup Graham cracker crumbs
- 1 pinch Salt
- 1 scoop butter
- 2 cup pumpkin puree
- 4 tbsp condensed milk
- 2 Eggs
- Ground Cinnamon
- ginger
- allspice
- nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Make the pie crust by mixing graham cracker crumbs, sugar, salt, and melted butter until well combined. Press the mixture into a pie dish to form the crust.
- In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
- Pour the pumpkin filling into the prepared crust.
- Bake the pie in the preheated oven for about 30-35 minutes or until the filling is set and slightly puffed.
- Let the pie cool completely before serving. Optionally, top with whipped cream or a sprinkle of cinnamon before serving.
Notes
Tips for Perfect Milk Bar Pumpkin Pie recipe
-
Use Quality Ingredients:
Opt for high-quality canned pumpkin puree, fresh eggs, and premium spices for the best flavor.
2. Chill the Crust:
After pressing the graham cracker crust into the pie dish, chill it in the refrigerator for at least 30 minutes before adding the filling. This helps it set and ensures a crisp crust.
3. Prevent Crust Burning:
If the crust begins to brown too quickly during baking, cover the edges with foil or a pie crust shield to prevent burning.
4. Avoid Overmixing:
When preparing the pumpkin filling, mix the ingredients until just combined. Overmixing can result in a dense or tough texture.
5. Test for Doneness:
The pie is done when the edges are set and the center is slightly jiggly. Insert a knife or toothpick into the center to test for doneness; it should come out clean.
6. Cool Completely:
Allow the pie to cool completely at room temperature before slicing and serving. This allows the filling to set properly and enhances the flavors.
7. Chill Before Serving:
For the best texture and flavor, chill the pie in the refrigerator for a few hours before serving. This also makes it easier to slice cleanly.
8. Garnish Creatively:
Enhance the presentation of your pie by garnishing with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce before serving.
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FAQs for Milk Bar Pumpkin Pie recipe
- Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree if you prefer. Just make sure it’s well-drained and has a smooth consistency.
- Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time and store it in the refrigerator for up to 2 days before using it. Alternatively, you can freeze the crust for longer storage.
- How long will the pumpkin pie keep?
Pumpkin pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
- Can I freeze the pumpkin pie?
Yes, you can freeze the pumpkin pie for longer storage. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Can I use a different type of crust?
While the graham cracker crust is traditional for pumpkin pie, you can certainly use a different type of crust if you prefer. A traditional pie crust or a cookie crust would also work well with this recipe.
- Can I make mini pies instead of one large pie?
Absolutely! You can use individual tart pans or mini pie dishes to make mini pumpkin pies. Just adjust the baking time accordingly, as they may bake faster than one large pie.
Conclusion
Milk Bar Pumpkin Pie recipe offers a delightful fusion of traditional flavors and innovative twists, making it a perfect addition to any fall or holiday dessert table. With its buttery graham cracker crust and creamy pumpkin filling infused with warm spices, this pie is sure to tantalize the taste buds and evoke the cozy comforts of autumn. By following the recipe’s steps and incorporating helpful tips, you can create a masterpiece that delights both the eyes and the palate.