Milk Bar Hilly's Pumpkin Caramel

This Milk Bar Hilly's pumpkin caramel pie recipe is my secret to creating unforgettable homemade Thanksgiving pies, perfect when you want the best pumpkin streusel pie with creamy, spiced filling and a gooey caramel layer. You only need about 15 minutes of prep and a quick 25 minute bake, making it a dream for busy weeknights or last minute holiday desserts that guests remember. With oat streusel topping and rich autumn flavors, this is the ultimate pie for fall gatherings.

I first made this Milk Bar Hilly's pumpkin caramel pie for a Friendsgiving feast, and it quickly replaced the classic pumpkin pie in my home. The decadent layers and surprise caramel twist were instant crowd pleasers, creating one of our favorite homemade Thanksgiving pies every autumn. If you crave the best fall food recipes or want to wow your pie loving friends, this Milk Bar pie delivers every time with its irresistible streusel and pumpkin caramel flavors.

Gather Your Ingredients

• Pumpkin puree (two 15 ounce cans): Brings rich, earthy flavor that's vibrant and moist without artificial aftertaste; use pure pumpkin, not pie filling
• Heavy cream: Adds silkiness and richness to the filling and toppings; for dairy free, coconut cream is an excellent substitute
• Unsalted butter: Key for melt in your mouth caramel and topping; select high quality butter or vegan butter as needed
• White sugar and light brown sugar: Sweetens both caramel and filling while also lending structure; maple or demerara sugar adds extra depth
• Corn syrup: Prevents caramel crystallization and keeps layers glossy; golden syrup can be swapped for a richer flavor
• Pumpkin pie spice, cinnamon, cardamom: Infuses warm autumn spice throughout, so use freshly ground for maximum aroma
• Fine ground cornmeal and flour: Gives the crust tender bite and subtle crunch; stone ground cornmeal adds more texture
• Rolled oats: Essential for the crunchy streusel; old fashioned oats are best, but quick oats work in a pinch
• Vanilla extract: Deepens the whipped cream and caramel flavor; pure vanilla or vanilla bean paste shine equally
• Apple cider vinegar: Lifts the homemade crust and balances flavor; fresh lemon juice works as a backup
• Salt: Deepens all flavors, balances sweetness, and a sprinkle of flaky salt on top gives a stunning finish
• Powdered sugar: Sweetens the whipped cream smoothly; try coconut sugar for a natural caramel note

How to Make Milk Bar Hilly's Pumpkin Caramel Pie

Make the Cornmeal Crust:

Whisk flour, cornmeal, sugar, and salt in a large bowl until fully combined, then cut in cold unsalted butter with fingers or a pastry cutter until the mixture resembles coarse crumbs. Drizzle in ice cold water and apple cider vinegar, one tablespoon at a time, mixing gently until the dough just starts to come together. Press dough into a disk, wrap, and chill for at least 20 minutes. Next, roll out the dough to a 12 inch circle, fit into a 9 inch pie pan, trim and crimp the edges, then freeze for 10 minutes as your oven preheats to 350°F.

Prepare the Pumpkin Caramel Filling:

In a heavy saucepan over medium heat, melt 6 tablespoons unsalted butter and add one cup white sugar, stirring constantly. Watch closely as it turns sandy then transitions to light amber caramel, about 6 to 8 minutes. Carefully add corn syrup and water (it will bubble), then add heavy cream and salt, mixing until smooth. Take off heat, whisk in vanilla, and let cool for two minutes. Then, blend in the pumpkin puree and pumpkin pie spice until thick and glossy, adjusting salt or spices if you like.

Bake the Pie:

Pour the pumpkin caramel filling into the chilled crust and smooth it with a spatula. Bake at 350°F for about 25 minutes, or until the filling is mostly set but still jiggles slightly in the center with a dry, puffed surface. If bubbling unevenly or cracking occurs, tent loosely with foil. Cool on a rack for at least one hour so the pie sets fully before topping with streusel.

Make the Oat Streusel Topping:

Combine flour, brown sugar, rolled oats, cinnamon, cardamom, salt, and cold unsalted butter in a bowl. Rub together by hand until it forms moist, clumpy crumbles. Scatter over the cooled pie, pressing lightly. For extra crunch, bake the pie topped with streusel for 8 to 10 minutes at 350°F or toast the streusel separately for max crispness.

Whip the Cream and Finish the Pie:

In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form. Spread or pipe swirls over the cooled streusel pie, finishing with a sprinkle of flaky salt, extra pumpkin pie spice, or drizzled caramel if desired. For best texture, chill the finished pie for 20 minutes, but let it come to room temperature before serving for maximum flavor.

When I finally got the caramel just right, my family was amazed, and even my youngest would sneak crunchy streusel off the top before the pie was sliced. Each layer—a creamy filling, spiced caramel, and crumbly oat topping—feels like the best flavors of fall in every bite. Adapting this recipe for dairy free or gluten free guests has made it a reliable favorite at holiday gatherings and work potlucks alike.

Smart Swaps and Variations

I love reinventing this pumpkin caramel pie every fall by changing crusts, spices, or sweeteners. For gluten free guests, use a 1 to 1 flour blend and certified gluten free oats in both the crust and streusel. To go dairy free, swap in coconut cream for heavy cream and vegan butter for classic butter. If you want to reduce sugar, try using maple syrup instead of corn syrup and cutting down the white sugar by a quarter. For a fun twist, layering thinly sliced sautéed apples between the caramel and pumpkin creates a delicious apple pumpkin hybrid pie that always disappears fast.

How to Store and Reheat Milk Bar Hilly's Pumpkin Caramel Pie

Once the pie is fully cooled, transfer leftovers to an airtight container or tightly cover the pie plate and refrigerate for up to four days to keep everything fresh. For longer storage, tightly wrap single slices in plastic wrap, then place in a freezer bag and freeze for up to two months—just thaw overnight in the fridge before serving. To reheat, place pie slices in a 300°F oven for 10 minutes, which revives the flaky crust and gooey caramel perfectly without overcooking the filling.

What to Serve with Milk Bar Hilly's Pumpkin Caramel Pie

Pair this showstopping pumpkin caramel pie with scoops of vanilla ice cream or cool whipped topping for a creamy, dreamy finish after fall meals. Try serving it alongside hot apple cider or smooth cold brew coffee for a comforting autumn dessert combo. For special occasions or larger gatherings, dust the top with extra spices or graham crumbs and double the recipe to fill a 13 by 9 inch pan for easy crowd sized squares.

Nutritional Benefits

Pumpkin pie is not just a treat—it is nutrient rich with beta carotene for vision, dietary fiber for fullness, and real cream and butter for satisfying texture. Using pure pumpkin and fresh spices means you avoid artificial additives and excess sweetness. Each slice delivers about 430 calories with a mix of protein, healthy fats, and carbs, and you can further cut sugar or dairy content with simple swaps like coconut cream or maple syrup if you prefer.

Recipe Success Tips

Baking the best pumpkin caramel pie means mastering a few details, like smooth caramel and a crisp crust. If the caramel looks grainy, keep gently whisking over low heat until it becomes glossy again. For a perfect set, bake just until the center jiggles, avoid overbaking, and shield the crust edges with foil if needed. Remember, let the pie cool fully before adding whipped cream for flawless slices each time.

This Milk Bar Hilly's pumpkin caramel pie will wow your guests and deliver cozy bakery flavor in every bite. Try your favorite topping twist and enjoy making holiday memories around the table!

Common Questions About This Recipe

→ What makes this pie unique?

The blend of pumpkin puree, homemade caramel, and a buttery crust gives this pie a layered flavor profile inspired by Milk Bar, unlike traditional pumpkin pies.

→ Can I prepare this dessert ahead of time?

Yes, you can prepare this pie a day in advance. Store it in the refrigerator and add whipped cream or streusel topping just before serving.

→ Is canned pumpkin puree necessary?

Canned pumpkin puree ensures consistent texture and flavor, but you can use homemade puree as long as it's thick and not watery.

→ What kind of caramel is used?

The caramel layer is made from butter, sugar, and heavy cream, yielding a rich, smooth result that complements the pumpkin base.

→ How should I serve this pie?

Serve chilled or at room temperature, topped with whipped cream or a sprinkle of cinnamon for extra warmth and flavor.