Pumpkin Caramel Streusel Pie – A Cozy Milk Bar-Inspired Recipe

buttery caramel that cuts through the pumpkin filling like golden magic. This pie is the ultimate Thanksgiving centerpiece for those who love traditional flavors with a modern, decadent upgrade.

Ingredients Overview

There are three main components to this pie: the oat cookie crust, the soft caramel layer, and the spiced pumpkin custard.

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1. Oat Cookie Crust:

• Old-Fashioned Rolled Oats: For chew and flavor.

• All-Purpose Flour: Binds the cookie base.

• Brown Sugar & Granulated Sugar: For sweetness and caramel-like depth.

• Baking Powder & Salt: Balance and leavening.

• Butter: Rich and essential to bind the oat base.

• Egg: Helps hold everything together.

• Vanilla Extract: Enhances flavor.

This crust is baked like a giant cookie, then crumbled and pressed into a pie shell. Think Milk Bar’s classic style.

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2. Caramel Layer:

• Granulated Sugar: Base for the caramel.

• Heavy Cream: Adds richness and smooth texture.

• Butter: For flavor and body.

• Sea Salt: A touch of salt brings balance to the sweet.

This is a gooey, pourable caramel that sits beneath the pumpkin layer — a surprise bite of buttery sweetness.

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3. Pumpkin Custard Filling:

• Pumpkin Purée: Use canned (not pie filling) for best consistency.

• Brown Sugar: Enhances the pumpkin’s natural sweetness.

• Heavy Cream & Whole Milk: For a silky custard texture.

• Eggs: Help set the custard.

• Cornstarch: Adds stability and helps it slice cleanly.

• Pumpkin Pie Spice or Custom Blend: A mix of cinnamon, nutmeg, cloves, and ginger.

• Salt & Vanilla: Rounds out the flavor.

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Step-by-Step Instructions

Step 1: Make the Oat Cookie for the Crust

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. In a bowl, cream together:

   • ½ cup unsalted butter (softened)

   • ⅓ cup brown sugar

   • 2 tbsp granulated sugar

3. Add:

   • 1 large egg

   • ½ tsp vanilla extract

   • Mix well.

4. Stir in:

   • ¾ cup all-purpose flour

   • 1½ cups rolled oats

   • ¼ tsp baking powder

   • ¼ tsp baking soda

   • ¼ tsp salt

5. Spread into a thin layer (about ½ inch thick) and bake for 15–18 minutes or until golden.

6. Let cool completely, then crumble into a bowl.

Step 2: Press the Crust

1. Mix the oat cookie crumbs with:

   • 3 tbsp melted butter

   • 1 tbsp brown sugar (optional)

2. Press firmly into a 9-inch pie pan to form the crust. Use a flat-bottomed glass to pack it tightly. Chill in fridge while making the caramel.

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Step 3: Make the Salted Caramel

1. In a saucepan, heat over medium:

   • ¾ cup granulated sugar

2. Stir constantly until it melts and turns amber.

3. Add (carefully — it will bubble):

   • 4 tbsp butter

   • ½ cup heavy cream

4. Stir until smooth. Add:

   • ½ tsp sea salt

5. Let cool slightly, then pour into the chilled crust and refrigerate until set (about 20–30 minutes).

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Step 4: Make the Pumpkin Custard

1. In a large bowl, whisk together:

   • 1½ cups pumpkin purée

   • ½ cup brown sugar

   • ¼ tsp salt

   • 1½ tsp pumpkin pie spice

   • 3 large eggs

   • 1 tsp vanilla

   • ¾ cup heavy cream

   • ½ cup whole milk

   • 1 tbsp cornstarch

2. Whisk until smooth and fully combined.

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Step 5: Assemble and Bake

1. Once the caramel layer is set, pour the pumpkin filling over the top.

2. Bake at 325°F (163°C) for 45–55 minutes, or until the edges are set but the center jiggles slightly.

3. Cool completely, then chill for at least 4 hours or overnight.

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Step 6: Garnish and Serve

• Top with whipped cream, a drizzle of extra caramel, or crushed oat cookie bits.

• Slice with a warm knife for clean cuts.

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Tips, Variations & Substitutions

• Crust Alternative: Use a gingersnap crust or classic graham cracker base for a shortcut.

• Lighter Version: Use half-and-half instead of heavy cream in the filling.

• Make it Nutty: Add ¼ cup finely chopped pecans to the oat crust for extra crunch.

• Spice Boost: Add ¼ tsp cardamom or black pepper to the filling for depth.

• Salted Topping: Sprinkle Maldon salt on the whipped cream for a high-contrast finish.

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Serving Ideas & Occasions

This pie is a stunning addition to:

• Thanksgiving dessert tables

• Holiday parties

• Friendsgiving gatherings

• Dinner party finales

It travels well, slices cleanly, and offers that gooey-custardy bite that wows every time. Pair with black coffee or spiced chai for the ultimate cozy pairing.

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Nutritional & Health Notes

This is a decadent dessert, meant for celebration:

• Pumpkin adds fiber and vitamin A

• Cream and caramel make it rich and indulgent

• Portion Control: Serve in thin slices — it’s intense and satisfying

For a lighter option, reduce sugar in the caramel and use low-fat dairy.

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FAQs

Q1: Can I make this ahead of time?

Yes. This pie is best made the day before and chilled overnight. It slices better and the flavors deepen.

Q2: Can I use store-bought caramel?

Yes. Use a thick, high-quality salted caramel sauce, but homemade caramel tastes fresher and is more gooey.

Q3: How do I keep the caramel layer from mixing with the filling?

Make sure the caramel is set and chilled before pouring the pumpkin filling on top.

Q4: Can I freeze this pie?

Yes. Freeze without whipped topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q5: What’s the texture like?

Creamy, smooth pumpkin custard meets chewy oat crust and gooey caramel. Every bite has sweet, salty, and spiced notes.

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