Description
This Milk Bar Pumpkin Pie recipe features a uniquely flaky laminated cornmeal crust layered with rich salted caramel and a spiced pumpkin ganache, topped with a crunchy cardamom streusel. The combination offers a delightful twist on traditional pumpkin pie, balancing creamy, sweet, and spiced flavors with a surprising textural contrast in every bite.
Ingredients
Scale
Laminated Cornmeal Crust
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 3–5 tablespoons ice water
Salted Caramel Layer
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon sea salt
Pumpkin Ganache
- 1 ½ cups pumpkin puree
- 1 cup heavy cream
- 1 cup white chocolate chips
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
Streusel Topping
- Flour (amount estimated as ½ cup)
- Brown sugar (estimated â…“ cup)
- Cinnamon (estimated 1 teaspoon)
- Cardamom (estimated ½ teaspoon)
- Cold butter (estimated 4 tablespoons)
Instructions
- Prepare the Laminated Cornmeal Crust: In a bowl, whisk together all-purpose flour, cornmeal, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Roll the dough out into a rectangle, fold it into thirds, and repeat this folding process 2–3 times to create flaky layers. Chill the dough in the refrigerator for 30 minutes. After chilling, roll the dough into a circle to fit your pie pan and pre-bake it at 375°F (190°C) for 10–12 minutes to set the crust.
- Make the Salted Caramel Layer: In a saucepan over medium heat, melt the granulated sugar, stirring occasionally, until it liquifies and turns an amber color. Remove from heat and stir in the unsalted butter until fully combined. Slowly add the heavy cream while stirring continuously until smooth. Stir in the sea salt and let the caramel cool slightly before spreading it evenly over the pre-baked crust.
- Create the Pumpkin Ganache: Spread the pumpkin puree on a baking sheet and roast in the oven at 325°F (165°C) for 15–20 minutes to enhance its flavor. Meanwhile, heat the heavy cream just until it simmers, then pour it over the white chocolate chips in a bowl. Stir until the chocolate melts completely and the mixture is smooth. Combine the roasted pumpkin puree with the warm ganache and add cinnamon, nutmeg, and ground ginger. Mix well until fully blended. Pour this pumpkin ganache over the salted caramel layer on the crust.
- Make the Streusel Topping: In a bowl, mix flour, brown sugar, cinnamon, cardamom, and cold butter. Use your hands or a pastry cutter to combine until the mixture forms coarse crumbs. Sprinkle the streusel evenly over the pumpkin ganache layer. Bake the entire pie at 350°F (175°C) for 30–35 minutes, or until the streusel topping turns golden and crisp.
- Finishing: Remove the pie from the oven and allow it to cool completely to set before slicing. Serve each piece with a dollop of whipped cream or a drizzle of extra caramel for an indulgent touch.
Notes
- The laminated dough process creates flaky layers that beautifully contrast with the creamy filling.
- Allow the salted caramel to cool slightly before spreading to prevent melting the crust.
- Roasting pumpkin puree deepens its flavor and enhances the ganache’s richness.
- The cardamom in the streusel adds a subtle aromatic spice that complements the pumpkin spices.
- Letting the pie cool fully before slicing ensures clean slices and proper texture.
