Description
This Milk Bar Pumpkin Pie recipe offers a creative twist on the classic pumpkin dessert, featuring a flaky laminated cornmeal crust, a luscious salted caramel layer, a spiced pumpkin white chocolate ganache, and a crunchy streusel topping. The combination of textures and flavors makes for a uniquely indulgent fall treat that is sure to impress.
Ingredients
Scale
For the 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
For the Salted Caramel Layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon sea salt
For the 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
For the Streusel Topping:
- Flour (quantity unspecified, estimated ½ cup)
- Brown sugar (estimated ½ cup)
- Cinnamon (estimated 1 teaspoon)
- Cardamom (estimated ¼ teaspoon)
- Cold butter (estimated 4 tablespoons)
Instructions
- Prepare the Laminated Cornmeal Crust: In a bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Roll the dough into a rectangle, fold it into thirds, and repeat the folding process 2–3 times to create flaky layers. Chill the dough for 30 minutes to relax and firm up.
- Roll out and bake crust: After chilling, roll the dough into a circle large enough to fit your pie pan. Transfer the dough to the pan, gently pressing it into place. Pre-bake the crust at 375°F (190°C) for 10–12 minutes until lightly golden.
- Make the Salted Caramel Layer: In a saucepan over medium heat, cook the granulated sugar until it melts and turns an amber color. Stir in the butter until combined, then slowly add the heavy cream, stirring continuously until smooth. Remove from heat, 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 at 325°F (165°C) for 15–20 minutes to deepen the flavor. Meanwhile, heat the heavy cream and pour it over the white chocolate chips in a bowl, stirring until the ganache is smooth. Combine the roasted pumpkin puree with the ganache and add cinnamon, nutmeg, and ground ginger. Mix until well blended. Pour this pumpkin ganache over the salted caramel layer.
- Make the Streusel Topping: In a bowl, combine flour, brown sugar, cinnamon, cardamom, and cold butter. Use your hands to rub the butter into the dry ingredients until a crumbly texture forms.
- Assemble and bake the pie: Sprinkle the streusel topping evenly over the pumpkin ganache layer. Bake the assembled pie at 350°F (175°C) for 30–35 minutes or until the streusel topping is golden brown and crisp.
- Serve: Allow the pie to cool completely before slicing to set the layers. Serve with a dollop of whipped cream or a drizzle of additional caramel sauce for an extra indulgent touch.
Notes
- Use very cold butter and ice water for the laminated dough to ensure flaky layers.
- Roasting the pumpkin puree intensifies its flavor and enriches the ganache.
- Be cautious while melting sugar for the caramel to avoid burning.
- Cooling the caramel slightly before spreading prevents it from seeping into the crust.
- You can prepare the pie a day ahead; store it covered in the refrigerator.
- Letting the pie cool fully before slicing helps maintain clean slices of distinct layers.
- The streusel topping can be adjusted for sweetness or spice according to preference.
