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Milk Bar Pumpkin Pie

Milk Bar Pumpkin Pie Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups graham cracker crumbs (from about 10 full sheets)
  • 6 tbsp unsalted butter, browned and chilled until firm
  • 2 tbsp granulated sugar
  • 1/4 tsp fine sea salt
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup packed dark brown sugar
  • 2 large eggs + 1 egg yolk
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 2 to 3 tbsp granulated sugar for the top

Method
 

  1. Heat oven to 350°F. Mix crumbs, 2 tbsp sugar, and 1/4 tsp salt. Stir in chilled browned butter until it looks like wet sand, press firmly into a 9-inch pie plate, and bake 10 minutes.
  2. Whisk pumpkin, brown sugar, eggs, yolk, cream, vanilla, spices, and 1/4 tsp salt until smooth. Pour into the warm crust.
  3. Bake 45 to 55 minutes, until edges are set and center wobbles like Jell-O (about 170°F). Cool 1 hour, then chill at least 2 hours.
  4. Sprinkle 2 to 3 tbsp sugar evenly over the cold pie. Torch until amber and glassy, or broil 1 to 2 minutes. Let harden, then slice and serve.

Notes

If you do not have a torch, a broiler works but keep the pie in the upper third of the oven and watch closely so the sugar does not burn. The pie needs those 2 hours in the fridge to set fully, so plan ahead.