Milk Bar Pumpkin Pie Recipe
A rich and creamy pumpkin pie inspired by the famous Milk Bar recipe, with a unique twist and an unforgettable flavor. Perfect for the holiday season!
Equipment
- Pie pan
- Mixing bowl
- Whisk
- Spatula
- Oven mitts
Ingredients
Main Ingredients
- 1 package store-bought graham cracker crust or homemade
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 large eggs room temperature
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Place the graham cracker crust on a baking sheet for easier handling.
- In a mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
- Add the eggs, one at a time, whisking well after each addition. Stir in the heavy cream, milk, and vanilla extract until the filling is smooth.
- Pour the pumpkin filling into the graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the pie cool completely at room temperature. Chill in the refrigerator for at least 2 hours before serving.
- Serve the pumpkin pie with whipped cream or your favorite toppings. Enjoy!
Notes
This Milk Bar-inspired pumpkin pie is a modern take on a classic dessert. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 4000IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!