Copycat Milk Bar Pumpkin Pie Recipe

The Milk Bar Pumpkin Pie Recipe is a modern-style pumpkin pie inspired by the Milk Bar bakery. It blends pumpkin puree, brown sugar, spices, and cream into a soft, silky filling. The pie sits in a graham cracker crust that adds crunch and sweetness. The Milk Bar Pumpkin Pie Recipe is known for bold spice flavor, smooth texture, and a simple method that makes it friendly for home cooks.

The Milk Bar Pumpkin Pie Recipe takes about 20 minutes to prep and 50 to 60 minutes to bake. Cooling can take 2 to 3 hours. This timing helps the pie set well so the slices cut clean. With this schedule, the Milk Bar Pumpkin Pie Recipe fits easily into holiday cooking plans or weekend baking.

Working with the Milk Bar Pumpkin Pie Recipe brings a clear idea of how small changes in temperature and mixing make the filling smooth and rich. Using warm spices makes the aroma fill the kitchen, and the graham crust stays crisp when cooled fully. The Milk Bar Pumpkin Pie Recipe also helps show how simple ingredients create deep flavor when balanced well, making this pie a reliable favorite for many seasons.

Why You’ll Love It Milk Bar Pumpkin Pie Recipe

• Flavor Twist: You’ll love the Milk Bar Pumpkin Pie Recipe because it gives bold fall flavor with a fun twist. This Milk Bar Pumpkin Pie Recipe blends warm spice and creamy sweetness for real comfort.
• Easy Steps: Home cooks enjoy the Milk Bar Pumpkin Pie Recipe because the steps stay simple and clear. The Milk Bar Pumpkin Pie Recipe saves time, reduces stress, and makes baking feel fun for everyone.
• Perfect Texture: The Milk Bar Pumpkin Pie Recipe shines with a silky center and crisp crust. This Milk Bar Pumpkin Pie Recipe creates a balanced bite that feels rich, smooth, and satisfying every time.

Ingredient Notes for a Milk Bar Pumpkin Pie Recipe

Here are simple notes to help you understand each part of a Milk Bar Pumpkin Pie Recipe. The goal is to keep every point clear and helpful.

• Graham cracker crumbs: They make a sweet, crunchy base for the Milk Bar Pumpkin Pie Recipe. They also add a warm, toasty flavor.
• Melted butter: It binds the crumbs and gives the crust a rich taste. Butter helps the crust stay firm in the Milk Bar Pumpkin Pie Recipe.
• Salt: A small pinch brings balance. It makes sweet flavors in the Milk Bar Pumpkin Pie Recipe taste brighter.
• Pumpkin puree: This is the heart of the pie. It gives the Milk Bar Pumpkin Pie Recipe its smooth texture and classic fall taste.
• Brown sugar: It adds moisture and a deep caramel flavor. It makes the filling of the Milk Bar Pumpkin Pie Recipe rich and warm.
• Eggs: Eggs hold the filling together. They help the Milk Bar Pumpkin Pie Recipe stay creamy yet firm.
• Heavy cream: It adds a silky finish. Cream gives the Milk Bar Pumpkin Pie Recipe a soft, custard-like bite.
• Milk powder: It boosts flavor and adds body. Milk powder also gives the Milk Bar Pumpkin Pie Recipe a slight milk bar “signature” taste.
• Cornstarch: It thickens the filling. Cornstarch helps the Milk Bar Pumpkin Pie Recipe set well in the oven.
• Vanilla extract: It brings warm aroma and sweetness. Vanilla makes the Milk Bar Pumpkin Pie Recipe taste fuller and smoother.
• Cinnamon: This spice adds classic fall flavor. It gives the Milk Bar Pumpkin Pie Recipe a cozy, sweet warmth.
• Ground ginger: It adds a light spicy kick. Ginger lifts the flavor of the Milk Bar Pumpkin Pie Recipe.
• Nutmeg: It gives a soft, nutty smell. Nutmeg finishes the spice mix for the Milk Bar Pumpkin Pie Recipe.

Helpful Tips and Add Your Touch

Using the Milk Bar Pumpkin Pie Recipe gets easier when you focus on simple steps. Keep your pumpkin puree smooth, and measure your spices with care. Add warm fall flavors like cinnamon or nutmeg. These small choices help you make a pie that tastes rich, creamy, and balanced.

You can also add your own twist to the Milk Bar pumpkin pie. Try a crunchy cookie crust or a drizzle of maple syrup. Add roasted nuts for texture. Keep flavors simple so the pie stays light and sweet. These little changes help you create a dessert your family will love.

Milk Bar Pumpkin Pie Recipe Variation

You can change the Milk Bar Pumpkin Pie Recipe to make it your own. Try adding a swirl of cream cheese before baking for a richer taste. You can also mix crushed cornflakes into the crust for extra crunch. Another fun twist is adding a spoon of maple syrup for a deeper fall flavor.

If you want something lighter, bake the Milk Bar Pumpkin Pie Recipe with coconut milk instead of heavy cream. You can also top the baked pie with toasted marshmallows for a campfire-style treat. These variations keep the classic fall taste but add something new and special.

How to Serve Milk Bar Pumpkin Pie Recipe

Serve the Milk Bar Pumpkin Pie Recipe slightly chilled for the best texture. The cool temperature makes each slice smooth and easy to cut. Add whipped cream on top for a soft and sweet finish. A sprinkle of cinnamon or nutmeg boosts the warm fall flavor.

You can also serve this Milk Bar Pumpkin Pie Recipe warm if you prefer a softer filling. Warm each slice in the microwave for 10–15 seconds. Add a scoop of vanilla ice cream for a creamy contrast. This mix of warm pie and cold ice cream creates the perfect holiday treat.

Storage Options

Store leftover Milk Bar Pumpkin Pie Recipe in the fridge for up to four days. Wrap it tightly or keep it in an airtight container so it stays fresh. You can freeze slices for up to three months. Thaw overnight in the fridge before serving. This keeps the pie smooth and tasty.

FAQs About Milk Bar Pumpkin Pie Recipe

How long does it take to make the Milk Bar Pumpkin Pie Recipe?
The Milk Bar Pumpkin Pie Recipe takes about 1 hour to bake and a little extra time to cool. You can prepare the crust and filling in advance to save time.

Can I make the Milk Bar Pumpkin Pie Recipe ahead of time?
Yes, the Milk Bar Pumpkin Pie Recipe tastes great when made a day early because the flavors get stronger. Keep it covered in the fridge to stay fresh.

Do I need special tools for the Milk Bar Pumpkin Pie Recipe?
You only need simple tools like a mixing bowl, whisk, and pie pan for the Milk Bar Pumpkin Pie Recipe. No special equipment is required.

Can I freeze the Milk Bar Pumpkin Pie Recipe?
Yes, you can freeze the Milk Bar Pumpkin Pie Recipe for up to one month. Wrap it tightly so it keeps its flavor and texture.

Copycat Milk Bar Pumpkin Pie Recipe

The Milk Bar Pumpkin Pie Recipeis a modern-style pumpkin pie inspired by the Milk Bar bakery. It blendspumpkin puree, brown sugar, spices, and cream into a soft, silky filling. Thepie sits in a graham cracker crust that adds crunch and sweetness. The Milk Bar Pumpkin Pie Recipe isknown for bold spice flavor, smooth texture, and a simple method that makes itfriendly for home cooks.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Servings: 8 People

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Crust

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp melted butter
• Pinch of salt

For the Filling

• 1 can (15 oz) pumpkin puree
• ¾ cup brown sugar
• 2 eggs
• 1 cup heavy cream
• 2 tbsp milk powder (Milk Bar signature touch)
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of salt

Equipment

• Mixing bowls (medium + large)
• Whisk or electric hand mixer
• Rubber spatula
• Measuring Cups and Spoons
• 9-inch Pie Pan
• Food processor (optional for crust)
• Baking Sheet
• Cooling Rack
• Plastic Wrap
• Oven Mitts
• Spatula for serving

Method

 

1. Prepare the crust: Mix graham crumbs, sugar, salt, and melted butter. Press the mixture firmly into the pie pan.
2. Bake the crust: Bake for 8–10 minutes until slightly golden. Let cool.
3. Mix the filling: In a large bowl, whisk pumpkin puree, brown sugar, eggs, cream, milk powder, spices, vanilla, cornstarch, and salt.
4. Blend until smooth: Use a whisk or mixer for a silky texture—the secret to this Milk Bar Pumpkin Pie Recipe.
5. Pour filling into crust: Smooth the top with a spatula.
6. Bake: Bake for 45–50 minutes. Center should jiggle slightly, like soft custard.
7. Cool completely: Cooling sets the filling and enhances flavor.
8. Chill in fridge: Chill for at least 2 hours before slicing.

Notes

The filling will puff slightly during baking but settles as it cools. Do not overbake—custard pies like this Milk Bar Pumpkin Pie Recipe firm up while cooling.