Milk Bar Pumpkin Pie

Introduction

Milk Bar Pumpkin Pie is a delicious dessert that captures the essence of fall. With a smooth pumpkin filling and a flaky crust, it’s a crowd-pleaser for any occasion. This pie is not only tasty but also super easy to make, perfect for both beginners and experienced bakers.

Why Make This Recipe

Making this Milk Bar Pumpkin Pie is a wonderful way to enjoy the flavors of autumn. It’s perfect for Thanksgiving gatherings, cozy family dinners, or even just a sweet treat on the weekend. Plus, who can resist a homemade pie that warms the heart and home? You’ll want to share this recipe with friends and family!

How to Make Milk Bar Pumpkin Pie

Ingredients:

1 pie crust
1 can (15 oz) pumpkin puree
1 cup heavy cream
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions:

Preheat the oven to 350°F (175°C).
Place the pie crust in a 9-inch pie pan and poke holes in the bottom with a fork.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
Pour the pumpkin filling into the prepared pie crust.
Bake for 45-50 minutes, or until the filling is set and a toothpick comes out clean when inserted in the center.
Let the pie cool before serving. Enjoy!

How to Serve Milk Bar Pumpkin Pie

Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It’s perfect for gatherings and makes a lovely centerpiece on your dessert table.

How to Store Milk Bar Pumpkin Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It can last for about 3 to 4 days in the fridge.

Tips to Make Milk Bar Pumpkin Pie

For extra flavor, add a splash of vanilla extract to the filling.
Make sure to bake the pie until it is set; the center should not jiggle too much.
Let the pie cool completely before slicing for cleaner pieces.

Variation

If you’d like to change it up, you can add chocolate chips to the filling for a delicious twist! You can also use a graham cracker crust instead of a traditional pie crust for a different texture.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before adding it to the recipe.
Is this pie gluten-free?
If you use a gluten-free pie crust, this recipe can be made gluten-free.
Can I freeze the pumpkin pie?
Yes, you can freeze the pie! Just wrap it well in plastic wrap and then foil before placing it in the freezer. Thaw it in the fridge before serving.

Enjoy making your Milk Bar Pumpkin Pie! It’s a lovely way to celebrate the season and share delicious moments with loved ones.