Milk Bar Pumpkin Pie Recipe is an elevated twist on the classic holiday dessert, featuring a luscious, spiced pumpkin custard nestled in a buttery cookie crust. Unlike traditional pie crusts, the cookie crust adds a sweet, crumbly texture that perfectly complements the creamy filling. With its balance of warm spices and smooth custard, this pie is sure to become a crowd-pleaser at your Thanksgiving or fall gatherings. Let’s dive into this recipe and make your holiday table extra special.
Why This Milk Bar Pumpkin Pie Recipe Stands Out
If you’re tired of traditional pumpkin pie and want to impress your family and friends, this Milk Bar-inspired creation is the way to go. The buttery cookie crust is a game-changer, offering a slight crunch that contrasts beautifully with the silky, spiced pumpkin filling. The combination of classic flavors and modern techniques makes this pie both nostalgic and innovative. Whether you’re hosting a dinner party or bringing dessert to a potluck, this pie is bound to steal the show.
Ingredients for Milk Bar Pumpkin Pie Recipe
For the Cookie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, melted
- 1 large egg yolk
- 1 tsp vanilla extract
For the Pumpkin Custard Filling:
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
Step-by-Step Instructions for the Milk Bar Pumpkin Pie Recipe
1: Prepare the Cookie Crust
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Ingredients: In a large bowl, combine the flour, sugar, and salt. Stir in the melted butter, egg yolk, and vanilla extract until the mixture resembles wet sand.
- Form the Crust: Press the cookie mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup for a smooth, even surface.
- Bake: Bake the crust for 10-12 minutes, or until lightly golden. Let it cool while you prepare the filling.
2: Make the Pumpkin Custard Filling
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and all the spices (cinnamon, ginger, nutmeg, cloves, and salt).
- Incorporate Eggs: Add the eggs one at a time, whisking well after each addition to ensure a smooth mixture.
- Add Dairy and Vanilla: Slowly stir in the heavy cream, milk, and vanilla extract until fully blended.
3: Assemble and Bake the Pie
- Fill the Crust: Pour the prepared pumpkin custard filling into the cooled cookie crust, spreading it evenly with a spatula.
- Bake: Place the pie in the oven and bake at 350°F (175°C) for 45-50 minutes, or until the filling is set around the edges but slightly jiggles in the center when shaken.
- Cool and Chill: Allow the pie to cool at room temperature for 1-2 hours, then refrigerate for at least 2 hours to fully set the custard.
Presentation and Serving Suggestions for the Milk Bar Pumpkin Pie Recipe
When serving, elevate the presentation with a dollop of fresh whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. For a festive touch, garnish with candied pecans or a dusting of powdered sugar. The vibrant orange filling against the golden cookie crust creates a visually stunning dessert that’s perfect for photos and compliments alike.
Storage Tips
- Refrigeration: Store any leftover pie in the refrigerator for up to 3 days. Cover it with plastic wrap or place it in an airtight container to maintain freshness.
- Freezing: You can freeze the pie (after it’s fully cooled and set) for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.
Tips for the Best Milk Bar Pumpkin Pie Recipe
- Achieving a Smooth Custard: Strain the filling through a fine-mesh sieve before pouring it into the crust for an extra-silky texture.
- Prevent Cracks: Avoid overbaking the pie. The custard should still have a slight jiggle in the center when removed from the oven.
- Flavor Boost: For a more robust flavor, prepare the filling a day in advance and let the spices meld in the refrigerator overnight.
Why You’ll Love This Milk Bar Pumpkin Pie Recipe
This Milk Bar pumpkin pie is more than just a dessert; it’s a statement piece for your holiday table. The innovative cookie crust brings a new dimension to the beloved pumpkin pie, and the spiced custard filling is irresistibly creamy. It’s the ultimate fall treat that combines modern flair with timeless flavors. Give it a try, and watch it become the highlight of your celebrations!
