Milk Bar Pumpkin Pie Recipe

Pumpkin pie has always been a fall classic, but have you ever wondered what would happen if you added a playful, modern twist? Enter the Milk Bar pumpkin pie recipe, a luscious dessert that’s equal parts nostalgic and innovative.

This isn’t your average pumpkin pie. With a buttery oat crust, a creamy pumpkin filling, and a dash of Milk Bar’s signature flair, this pie redefines what it means to enjoy a slice of autumn. Ready to impress your guests (or just yourself)? Let’s dive into this irresistible creation!

Recipe by SoukaynaDifficulty: Medium

Servings

8-10

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

370

kcal

Reimagine tradition with this Milk Bar pumpkin pie recipe, combining nostalgic flavors with a signature modern twist. Perfect for holiday gatherings or cozy nights in!

Ingredients

Oat Cookie Crust
1 cup rolled oats
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg yolk
1/2 tsp vanilla extract
Pumpkin Filling:
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1/2 cup heavy cream
1/4 cup whole milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of salt
Whipped Cream (Optional):
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Directions

Step 1: Prepare the Oat Cookie Crust
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix oats, flour, baking powder, baking soda, and salt.
Cream butter, granulated sugar, and brown sugar together until fluffy. Add egg yolk and vanilla, mixing until combined.
Fold the dry ingredients into the wet mixture. Spread the dough onto the baking sheet in a thin, even layer.
Bake for 15–20 minutes or until golden brown. Let cool completely.
Crumble the oat cookie into a fine consistency, then press it into a 9-inch pie pan to form the crust.
Step 2: Make the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream, milk, melted butter, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
Step 3: Assemble and Bake the Pie
Pour the pumpkin filling into the oat cookie crust, smoothing the top with a spatula.
Bake at 350°F (175°C) for 50–60 minutes or until the filling is set but slightly jiggly in the center.
Cool the pie completely before serving.
Step 4: Whipped Cream Topping (Optional)
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Dollop onto each slice before serving.

Notes

Ensure your crust is pressed firmly to avoid crumbling when slicing.
The filling will continue to set as the pie cools, so don’t overbake.
Pumpkin puree and pumpkin pie filling are not interchangeable. Stick to puree!

Tips for Perfect Milk Bar Pumpkin Pie

Chill the Crust: After pressing the oat crust into the pan, refrigerate it for 10–15 minutes before adding the filling. This helps prevent sogginess.
Room Temperature Ingredients: Use room temperature eggs and dairy for a smoother filling consistency.
Spices Matter: For the best flavor, use freshly ground spices when possible.
Test for Doneness: Insert a knife into the center of the pie—if it comes out mostly clean, it’s ready.
Add a Twist: Sprinkle a pinch of flaky sea salt on top for a sweet-salty balance.

Recipe Variants:

Chocolate Pumpkin Milk Bar Pie: Add a layer of melted chocolate between the crust and filling for a decadent twist.
Gluten-Free Pumpkin Pie: Substitute gluten-free oats and flour for a celiac-friendly dessert.
Coconut Milk Bar Pumpkin Pie: Replace heavy cream with coconut milk for a dairy-free version with tropical notes.
Maple Pumpkin Pie: Use maple syrup instead of sugar for a rich, caramel-like flavor.

FAQ:

Can I make this pumpkin milk bar pie recipe in advance?

Yes, this pie tastes even better the next day! Store it in the refrigerator, covered, for up to 3 days.

What can I substitute for oat crust?

A graham cracker or shortbread crust works well as a replacement if you’re short on time.

Can I freeze this pie?

Absolutely. Wrap the cooled pie tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How do I avoid cracks in the filling?

Don’t overbake the pie and avoid sudden temperature changes. Let it cool slowly after baking.

For another twist on tradition, try our Nut Roll Recipe. It’s the perfect companion to your pumpkin masterpiece!

This Milk Bar pumpkin pie recipe brings together the best of old and new—classic pumpkin flavor with a playful oat cookie crust. Whether for a holiday table or a quiet autumn evening, it’s a dessert that will leave everyone asking for seconds. Follow these steps, customize to your heart’s content, and enjoy every sweet, spiced bite!