Milk Bar Pumpkin Pie Recipe

Milk bar pumpkin pie is a delicious and decadent dessert that is perfect for the fall season. It is made with a flaky crust, a creamy pumpkin filling, and a rich chocolate ganache. This pie is sure to be a hit at your next gathering.

Why You Should Try Milk Bar Pumpkin Pie Recipe

It is delicious

Milk bar pumpkin pie is simply delicious. The flaky crust, the creamy pumpkin filling, and the rich chocolate ganache all come together to create a truly irresistible dessert.

It is easy to make

Milk bar pumpkin pie is surprisingly easy to make. Even if you are not a confident baker, you can still make this pie with ease.

It is a great dessert for any occasion

Milk bar pumpkin pie is perfect for any occasion. It can be served at a potluck, a holiday party, or a family gathering.

How to Make Milk Bar Pumpkin Pie Recipe

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water
• 2 pounds pumpkin puree
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup heavy cream
• 6 ounces semisweet chocolate, finely chopped

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Add the ice water and mix until the dough just comes together.
5. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. Roll out the dough and place it in a 9-inch pie plate.
7. Trim the edges and crimp.
8. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cornstarch, cinnamon, ginger, and cloves.
9. Pour the filling into the pie crust.
10. Bake for 45-50 minutes, or until the filling is set.
11. Let cool completely before serving.

FAQ

Q: Can make this pie ahead of time?

A: Yes, you can make this pie ahead of time and bake it later. Just follow the recipe up to step 8, then wrap the unbaked pie in plastic wrap and freeze for up to 2 months. When you are ready to bake the pie, thaw it overnight in the refrigerator and then bake it according to the recipe.

Q: Can use a different type of crust?

A: Yes, you can use any type of crust you like for this pie. Some popular options include a graham cracker crust, a chocolate crust, or a gluten-free crust.

Q: Can use canned pumpkin puree?

A: Yes, you can use canned pumpkin puree for this pie. Just make sure to use a puree that is unsweetened and unseasoned.

Q: Can make this pie vegan?

Yes, you can make this pie vegan by using a vegan butter substitute and a vegan chocolate ganache.

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