Milk Bar Pumpkin Pie Recipe at Home – A Tasty Recipe


Milk Bar Pumpkin Pie Recipe

Pumpkin pie is a quintessential autumn dessert, beloved for its creamy texture and warm, spicy flavors. The Milk Bar Pumpkin Pie takes this classic to new heights with a unique blend of ingredients and techniques that result in a pie that’s both familiar and innovative. Created by Christina Tosi, the founder of Milk Bar, this recipe combines traditional pumpkin pie elements with a twist that reflects Milk Bar’s creative culinary style.

Historical Context of Pumpkin Pie

Pumpkin pie has a rich history that dates back to the early settlers in America. Native Americans were already using pumpkins in their cooking long before the arrival of European settlers, who adopted the use of pumpkin and created what we now recognize as pumpkin pie. Initially, pumpkin pie was made by filling a hollowed-out pumpkin with milk, honey, and spices and then baking it. Over time, the recipe evolved into the pie we know today, featuring a pastry crust and a spiced pumpkin filling.

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Milk Bar Pumpkin Pie Recipe

Rohini Deekonda
The Milk Bar Pumpkin Pie is a perfect blend of rich, creamy pumpkin filling and a buttery, flaky crust. This iconic pie has captured the hearts (and taste buds) of dessert enthusiasts everywhere.
Prep Time 30 minutes
Cook Time 1 hour 18 minutes
Total Time 1 hour 48 minutes
Course Pie
Cuisine American
Servings 6 3


  • Crust: 1 1/2 cups graham cracker crumbs: The base of our crust, providing a sweet and slightly crunchy foundation.
  • 1/4 cup granulated sugar: Adds just the right amount of sweetness.
  • 1/2 cup unsalted butter, melted: Helps bind the crumbs together and adds richness.
  • Filling:1 can (15 ounces) pumpkin puree: The star of the show, providing the rich pumpkin flavor.
  • 3/4 cup granulated sugar: Balances the natural earthiness of the pumpkin.
  • 1/2 cup light brown sugar: Adds a deeper sweetness and molasses flavor.
  • 1 1/2 teaspoons ground cinnamon: Essential for that classic pumpkin pie spice profile.
  • 1 teaspoon ground ginger: Adds a warm, slightly spicy note.
  • 1/4 teaspoon ground cloves: Provides a hint of warmth and complexity.
  • 1/2 teaspoon salt: Enhances all the flavors.
  • 1/2 cup heavy cream: Adds richness and a smooth texture.
  • 1/4 cup whole milk: Lightens the filling slightly.
  • 3 large eggs: Binds the filling together.
  • 2 teaspoons vanilla extract: Adds a layer of aromatic sweetness.
  • Topping: 1 cup heavy whipping cream: Whipped to perfection for a light, airy topping.
  • 2 tablespoons powdered sugar: Sweetens the whipped cream without making it gritty.
  • 1 teaspoon vanilla extract: Enhances the flavor of the whipped cream.


  • 1. Preparing the CrustPreheat your oven to 350°F (175°C). This ensures it's at the right temperature when you're ready to bake.
    Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly moistened.
    Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to press it firmly and evenly.
    Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
  • 2. Making the Pumpkin FillingIn a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt. Make sure the mixture is well-combined.
    Add the heavy cream, whole milk, eggs, and vanilla extract. Whisk until smooth and creamy.
    Pour the filling into the pre-baked crust, spreading it out evenly with a spatula.
  • 3. Baking the PieBake the pie in the preheated oven for 50-60 minutes. The filling should be set around the edges but slightly jiggly in the center.
    Cool the pie on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight. This allows the filling to fully set.
  • 4. Preparing the Whipped Cream ToppingIn a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
    Spread or pipe the whipped cream over the chilled pie just before serving.


Creating the perfect Milk Bar Pumpkin Pie is a rewarding experience that brings the warm, comforting flavors of fall into your kitchen. With our detailed guide, you can master this iconic dessert and impress your family and friends with your baking prowess.
Keyword Milk Bar Pumpkin, Milk Bar Pumpkin pie, Milk Bar Pumpkin pie recipe, pumpkin pie recipe

Tips and Tricks for the Perfect Milk Bar Pumpkin Pie

Choosing the Right Pumpkin Puree

Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that can throw off the balance of your pie.

Achieving the Perfect Crust

For a crust that holds together well, press it firmly into the pie dish and ensure even coverage. Pre-baking the crust prevents it from becoming soggy when the filling is added.

Avoiding Cracks in the Filling

To prevent cracks, bake the pie at the correct temperature and avoid overbaking. The pie is done when the edges are set, and the center has a slight wobble.

Serving Suggestions

Serve your Milk Bar Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce can add an extra layer of flavor.

Storing and Reheating


Refrigerate any leftovers, covered with plastic wrap or aluminum foil, for up to 4 days. The flavors will continue to meld, making the pie even more delicious.


To enjoy a warm slice, reheat individual pieces in the microwave for 15-20 seconds. Be sure not to overheat, as this can cause the filling to become too soft.

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Frequently Asked Questions

Can I Make This Pie Ahead of Time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and let it come to room temperature before serving.

Why Is My Pie Cracked?

Cracks can occur if the pie is overbaked or cools too quickly. Ensure the pie cools gradually and avoid overbaking.

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! Use about 2 cups of homemade pumpkin puree in place of the canned pumpkin.

How Do I Know When the Pie Is Done?

The pie is done when the filling is set and the center jiggles slightly. A toothpick inserted into the center should come out clean.

Can I Freeze Pumpkin Pie?

Yes, wrap the pie tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.


Creating the perfect Milk Bar Pumpkin Pie is a rewarding experience that brings the warm, comforting flavors of fall into your kitchen. With our detailed guide, you can master this iconic dessert and impress your family and friends with your baking prowess.


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