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Milk Bar Pumpkin Pie Recipe

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.
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Prep Time 25 minutes
Cook Time 55 minutes
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.