Milk Bar Pumpkin Pie Recipe: A Culinary Delight for Pumpkin Spice Enthusiasts

Milk Bar Pumpkin Pie Recipe: A Culinary Delight for Pumpkin Spice Enthusiasts
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As the leaves begin to change color and the air turns crisp, the aroma of pumpkin spice fills the kitchens of homes worldwide. Pumpkin pie, a quintessential autumnal dessert, has long been a staple of Thanksgiving celebrations and family gatherings. But what if you could enjoy that same decadent pumpkin flavor year-round? Enter the Milk Bar Pumpkin Pie, a unique and irresistible take on this classic dessert.

Hailing from the famed Milk Bar bakery in New York City, this recipe has garnered a cult following for its rich, creamy pumpkin filling, buttery crumb topping, and signature caramelized streusel. While the preparation may seem daunting, the end result is well worth the effort, transforming your taste buds with a symphony of flavors and textures.

Gathering the Essential Ingredients

Before embarking on this culinary adventure, ensure you have the following ingredients at hand:

For the crust:

  • 210 grams gingersnaps (a little less than 2 cups)
  • 6 tablespoons butter, softened
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar

For the pumpkin filling:

  • 24 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3/4 cup canned pumpkin puree
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice

For the caramelized streusel:

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 teaspoon ground cinnamon

Creating the Crumbly Crust

  1. Preheat the oven to 350°F (175°C).

  2. In a food processor, pulse the gingersnaps until they resemble coarse crumbs.

  3. In a separate bowl, combine the softened butter, salt, and brown sugar until well blended.

  4. Gradually add the gingersnap crumbs to the butter mixture, stirring until evenly distributed.

  5. Press the crumb mixture evenly into the bottom of a 9-inch springform pan.

  6. Bake the crust for 10-12 minutes, or until lightly browned. Allow the crust to cool completely before filling.

Whisking Up the Pumpkin Delight

  1. In a large bowl, using an electric mixer, beat the cream cheese and granulated sugar until light and fluffy.

  2. In a separate bowl, combine the cornstarch and pumpkin puree until smooth.

  3. Gradually add the pumpkin-cornstarch mixture to the cream cheese mixture, beating until well incorporated.

  4. Stir in the sour cream, vanilla extract, and pumpkin spice until combined.

  5. Pour the pumpkin filling evenly over the cooled crust.

Assembling the Caramelized Streusel

  1. In a large bowl, combine the flour, brown sugar, and salt.

  2. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.

  3. In a separate bowl, whisk together the granulated sugar, heavy cream, and cinnamon until smooth.

  4. Drizzle the wet ingredients over the dry ingredients, stirring until just combined.

  5. Sprinkle the streusel evenly over the pumpkin filling.

Baking to Perfection

  1. Preheat the oven to 350°F (175°C).

  2. Bake the pie for 55-65 minutes, or until the streusel is golden brown and the center of the filling is set.

  3. Turn the oven off and leave the pie inside for an additional hour to allow the filling to completely set.

  4. Remove the pie from the oven and let it cool completely before refrigerating for at least 4 hours, or overnight.

Serving with Style

Once the pie is chilled, carefully remove it from the springform pan and slice it into desired portions. For an extra touch of decadence, drizzle each slice with some salted caramel sauce or top it with a dollop of whipped cream.

Additional Tips and Variations

  • For a richer flavor, use homemade pumpkin puree instead of canned.

  • If you prefer a more intense pumpkin flavor, increase the amount of pumpkin puree to 1 cup.

  • For a spicier pie, add an extra teaspoon of pumpkin spice to the filling.

  • To create a gluten-free version, use a gluten-free gingersnap cookie for the crust.

  • For a vegan option, substitute vegan cream cheese, sour cream, and butter with their plant-based alternatives.

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