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Milk Bar Hilly’s Pumpkin Caramel Pie

Milk Bar Hilly's Pumpkin Caramel Pie Recipe
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Milk Bar Hilly’s Pumpkin Caramel Pie Recipe is a sumptuous dessert that beautifully marries the rich flavors of pumpkin, creamy white chocolate, and decadent salted caramel. This pie features a flaky homemade crust that cradles a luscious spiced pumpkin filling, finished off with a dollop of whipped cream and a drizzle of warm caramel sauce. Whether for Thanksgiving, birthdays, or an indulgent night in, this pie is sure to impress with its delightful balance of sweetness and warmth. Perfect for sharing or savoring alone, its bound to become a favorite in your dessert repertoire.

Ingredients

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  • 2 cans pumpkin puree
  • 1 cup heavy cream
  • 12 oz white chocolate
  • 1 cup sugar (for caramel)
  • 1 1/2 cups flour (for crust)
  • 1 1/4 cups heavy cream (for filling)
  • 1/3 cup corn syrup (scant)
  • 5 tablespoons unsalted butter (for filling)
  • 3 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt (for filling)
  • 6 tablespoons unsalted butter (for caramel)
  • 1/4 cup water
  • 2 tablespoons corn syrup (for caramel)
  • 1 teaspoon salt (up to 2 teaspoons to taste)
  • 2 teaspoons vanilla extract
  • 1/2 cup fine ground cornmeal
  • 1 tablespoon white sugar (heaping)
  • 1/4 to 1/3 cup ice cold water
  • 1 tablespoon apple cider vinegar
  • 1/2 cup flour (for streusel)
  • 1/3 cup light brown sugar
  • 1/3 cup rolled oats
  • 6 tablespoons unsalted butter (for streusel)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • pinch of salt (for streusel)
  • 2 cups heavy cream (for whipped cream)
  • 3 tablespoons powdered sugar

Instructions

  1. Prepare the crust by mixing flour, cornmeal, sugar, and salt; blend in butter until crumbly. Add vinegar and cold water, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat oven to 350F (175C). Roll out the dough into the pie dish, prick with a fork, and bake for 20 minutes until golden. Allow cooling.
  3. Make the pumpkin filling by melting heavy cream, corn syrup, butter, and white chocolate; stir in pumpkin puree and spices until smooth.
  4. Pour filling into cooled crust and bake for 30 minutes until set; let cool completely.
  5. For the salted caramel, cook sugar and water until caramelized; add heavy cream and butter off heat, then stir in salt.
  6. Whip heavy cream with powdered sugar until soft peaks form.
  7. Top cooled pie with salted caramel and whipped cream before serving.

Nutrition

Find it online: https://recipeelite.com/milk-bar-hillys-pumpkin-caramel-pie-recipe/