Copycat Milk Bar® Pumpkin Pie

With five delicious components, this recipe highlights the versatility of Florida Crystals® while delivering irresistible holiday flavor. Whether it’s the buttery streusel, the creamy ganache, or the fluffy whipped cream, this dessert is a true showcase of the high quality of Florida Crystals®.

Prep Time

2 hours

Bake Time

1 hour

Yields

1 Pie

Erika Kwee

Meet Erika, the creative force behind The Pancake Princess! Known for her meticulous recipe testing and beautifully photographed creations, Erika is all about making baking approachable, delicious, and fun. With a passion for recreating trending recipes and putting her own spin on classics, she offers a treasure trove of treats that inspire bakers of all levels.

Ingredients


For the Butterscotch

  • 1 ½ cups Florida Crystals® Regenerative Organic Light Brown Sugar
  • 2 tbsp water
  • 2 1/2 tbsp heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1 tsp vanilla extract

For the Crumb Crust

  • 3/4 cup flour
  • 1/2 cup cornmeal
  • 3 tbsp Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1/2 tsp salt
  • 6 tbsp butter, melted

For the Streusel

  • 1/2 cup flour
  • 1/3 cup Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
  • 1/3 cup oats
  • 3 tbsp butter, melted
  • 1 1/2 tsp cinnamon
  • Salt

For the Pumpkin Ganache

  • 1 15 oz can pumpkin reduced to 250g
  • 1/2 cup + 2 tbsp heavy cream
  • 2 tbsp butter
  • 2 tbsp Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
  • 6 oz white chocolate chips or chopped chocolate
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt

For the Whipped Cream

  • 3⁄4 cup cold heavy cream
  • 2 tbsp Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
  • 1⁄4 tsp kosher salt

Instructions

Step 1

For the butterscotch, cook the brown sugar and water over medium heat until bubbling (around 285 degrees). Turn off the heat and whisk in the butter followed by the cream, salt and vanilla. Set aside to cool.

Step 2

For the crumb crust, mix together the below ingredients, press into an 8x8 pan and bake at 350 for 20 minutes:
3/4 cup flour
1/2 cup cornmeal
3 tbsp Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
1/2 tsp salt
6 tbsp butter, melted

Step 3

For the streusel, I reduced the butter for a drier crumble. Mix together the below ingredients, place on a parchment-lined baking sheet and bake at 350 for 15 minutes, stirring halfway through.
1/2 cup flour
1/3 cup light brown sugar
1/3 cup oats
3 tbsp butter, melted
1 1/2 tsp cinnamon
Salt

Step 4

For the pumpkin ganache, bake 15 oz pumpkin puree until reduced to 250g (this takes approximately 25 minutes at 350 degrees). Heat the heavy cream, butter, and brown sugar together in a microwave or double boiler until steaming. Pour over the white chocolate and let sit for 1 minute. Whisk until melted, then whisk in the reduced pumpkin, spices, and salt.

Step 5

For the whipped cream, whip the below together until fluffy:
3⁄4 cup cold heavy cream
2 tbsp Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
1⁄4 tsp kosher salt

Step 6

To assemble, spread the pumpkin ganache over the slightly cooled crust. Refrigerate for at least 4 hours to let it set up. Top with whipped cream, streusel and butterscotch.

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YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER