Milk Bar Pumpkin Pie Recipe
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.
Ingredients
- 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.
Instructions
- 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.
Notes
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.