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Milk Bar Pumpkin Pie

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

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.

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.