The Best Milk Bar Pumpkin Pie Recipe: A Flavor-Packed Fall Dessert You’ll Adore

The Best Milk Bar Pumpkin Pie Recipe: A Flavor-Packed Fall Dessert You’ll Adore

When the leaves start to turn and the air gets crisp, there’s nothing more comforting than a slice of pumpkin pie. But not just any pumpkin pie—this Milk Bar Pumpkin Pie Recipe takes the classic dessert to a whole new level. Inspired by the creativity of Milk Bar, this pie combines a buttery, crumbly crust with a silky, spiced pumpkin filling that’s bursting with flavor.

Whether you’re baking for Thanksgiving, a cozy family dinner, or just because, this recipe is guaranteed to impress. Let’s get started on making a pie that’s as unforgettable as it is delicious.

Why This Pumpkin Pie Stands Out

What makes this Milk Bar-inspired pumpkin pie so special? It’s all about the details:

• The Crust: A graham cracker base with a hint of sweetness and a perfect crunch.
• The Filling: A velvety blend of pumpkin, warm spices, and creamy richness that melts in your mouth.
• The Technique: Simple steps with a focus on quality ingredients for a pie that tastes like it came straight from a bakery.

This recipe is perfect for bakers of all levels. Whether you’re a seasoned pro or a beginner, you’ll find it easy to follow and incredibly rewarding.

What You’ll Need

Before we dive into the steps, let’s gather the ingredients and tools. Here’s everything you’ll need:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 sheets)
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• A pinch of salt

For the Filling:

• 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

Equipment Needed:

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Oven

How to Make the Perfect Milk Bar Pumpkin Pie

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed cup to make it even.
4. Bake the crust for 10 minutes, then let it cool while you make the filling.

Step 2: Make the Filling

1. In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
2. Add the eggs one at a time, whisking well after each addition.
3. Slowly pour in the heavy cream and vanilla extract, whisking until the mixture is smooth and fully combined.

Step 3: Assemble and Bake

1. Pour the filling into the cooled crust, spreading it evenly with a spatula.
2. Bake the pie for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
3. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours (or overnight) to set.

Tips for Success

• Use High-Quality Ingredients: Fresh spices and pure pumpkin puree make a world of difference.
• Don’t Overmix: Whisk the filling just until smooth to avoid incorporating too much air.
• Chill Thoroughly: Letting the pie set in the fridge ensures clean slices and the perfect texture.

Serving Ideas

This Milk Bar Pumpkin Pie is delicious on its own, but you can elevate it with a few simple additions:

• A dollop of freshly whipped cream
• A sprinkle of cinnamon or nutmeg
• A drizzle of caramel or chocolate sauce

Pair it with a warm drink like spiced apple cider or a creamy latte for the ultimate fall treat.

Nutrition Facts (Per Serving)

• Calories: 320
• Fat: 18g
• Carbohydrates: 36g
• Protein: 4g
• Sugar: 24g

Fun Variations to Try

• Gingersnap Crust: Swap graham crackers for gingersnap cookies for a spicier twist.
• Maple Glaze: Add a maple syrup glaze on top for extra sweetness.
• Mini Pies: Use a muffin tin to make individual mini pies for a fun presentation.

Affiliate Product Recommendations

To make this recipe even easier, here are some tools and ingredients I love:

• [USA Pan Pie Dish](affiliate link): Durable and non-stick for perfect baking every time.
• [OXO Whisk](affiliate link): A sturdy whisk for smooth, lump-free filling.
• [Simply Organic Spices](affiliate link): High-quality spices for the best flavor.

Call to Action

Ready to bake the best pumpkin pie of your life? Give this Milk Bar Pumpkin Pie recipe a try and let me know how it turns out! Share your photos in the comments or tag me on social media—I can’t wait to see your creations.

For more fall-inspired recipes, check out my Pumpkin Mug Cake or this cozy Chopt Spicy Chicken Soup.

Happy baking, and enjoy every bite of this delicious pie! 🎃

Internal Links:

• Dessert Recipes
• Main Dishes
• Drinks

External Links:

• Milk Bar Official Website
• Pumpkin Puree Buying Guide

Milk Bar Pumpkin Pie

This Milk Bar Pumpkin Pie is the ultimate fall dessert! With a buttery graham cracker crust and a creamy, spiced pumpkin filling, it’s a show-stopping treat that’s perfect for Thanksgiving, cozy gatherings, or anytime you’re craving something sweet.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Oven

Ingredients

  

For the Crust:

• 1 ½ cups graham cracker crumbs about 10-12 sheets
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted
• A pinch of salt

For the Filling:

• 1 15-ounce can pure pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

Instructions

 

Step 1: Prepare the Crust

• Preheat your oven to 350°F (175°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until the crumbs are evenly coated.
• Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed cup to make it even.
• Bake the crust for 10 minutes, then let it cool while you make the filling.

Step 2: Make the Filling

• In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
• Add the eggs one at a time, whisking well after each addition.
• Slowly pour in the heavy cream and vanilla extract, whisking until the mixture is smooth and fully combined.

Step 3: Assemble and Bake

• Pour the filling into the cooled crust, spreading it evenly with a spatula.
• Bake the pie for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
• Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours (or overnight) to set.

Notes

• Storage: Keep the pie covered in the refrigerator for up to 4 days.
• Make Ahead: You can bake the crust and prepare the filling a day in advance. Assemble and bake the pie the next day.
• Serving Tip: Add a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.

Keyword Fall Desserts, Milk Bar Pumpkin Pie, Pumpkin Pie Recipe

Love this recipe? Share your creations with me in the comments below or tag me on social media! Don’t forget to check out my other fall favorites like this Pumpkin Mug Cake or this cozy Chopt Spicy Chicken Soup.

Happy baking! 🎃