Milk Bar Pumpkin Pie Recipe – The Ultimate Fall Dessert! 🍂🥧🍰

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Fall is all about cozy vibes, and what better way to embrace the season than with a slice of Milk Bar-inspired Pumpkin Pie? This pie has the perfect balance of creamy pumpkin filling, warm spices, and a buttery graham cracker crust that will make your taste buds dance. Let’s dive into the full recipe!

🔬 Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons unsalted butter, melted

For the Pumpkin Filling:

  • 1 can (15 oz) pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup whole milk (or lactose-free milk alternative)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

🍳 Instructions

🍵 Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This is the perfect temperature to ensure your crust bakes evenly without burning.

🎮 Step 2: Make the Graham Cracker Crust

  1. In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon.
  2. Pour in the melted butter and mix until the texture resembles wet sand.
  3. Press the mixture evenly into a 9-inch pie dish, covering the bottom and sides.
  4. Bake for 10 minutes, then set aside to cool.

🍁 Step 3: Prepare the Pumpkin Filling

  1. In a large mixing bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth.
  2. Add eggs, heavy cream, milk, and vanilla extract. Mix well.
  3. Sift in cornstarch, cinnamon, ginger, and nutmeg. Stir until the mixture is creamy and lump-free.

👨‍🍳 Step 4: Assemble the Pie

  1. Pour the pumpkin filling into the pre-baked crust. Use a spatula to smooth the top.
  2. Place the pie dish in the oven and bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.

🍣 Step 5: Cool and Chill

  1. Remove the pie from the oven and let it cool to room temperature.
  2. Once cooled, refrigerate the pie for at least 2 hours to allow the filling to fully set.

🌯 Serving Suggestions

  • Serve each slice with a dollop of whipped cream.
  • Sprinkle cinnamon or nutmeg on top for extra flavor.
  • For an indulgent twist, drizzle with caramel sauce or add crushed pecans for crunch.

💡 Tips for the Perfect Pumpkin Pie

  • Don’t overbake: The center should still have a slight jiggle when you take it out of the oven. It will firm up as it cools.
  • Make ahead: This pie can be made a day in advance. Store it in the fridge, and it will taste even better the next day!
  • Lactose-free option: Use almond milk or oat milk if you’re lactose intolerant.

🍀 Why You’ll Love This Recipe

This Milk Bar-inspired pumpkin pie is a unique twist on the classic Thanksgiving dessert. The graham cracker crust adds a delightful crunch and complements the creamy pumpkin filling perfectly. It’s not just a dessert; it’s a showstopper that will make your holiday table shine!

📱 Share Your Creations!

Tried this recipe? We’d love to see your version! ✨ Tag us on Instagram or Facebook @SwirlyRecipes and use #SwirlyPumpkinPie for a chance to be featured!

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