Pumpkin Caramel Streusel Pie – A Cozy Milk Bar-Inspired Recipe
A show-stopping pumpkin caramel pie with a chewy oat cookie crust, gooey salted caramel, and velvety pumpkin custard — inspired by Milk Bar’s famous version.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: ~6 hours
- Yield: 10–12 slices 1x
Ingredients
Oat Cookie Crust:
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1½ cups rolled oats
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¾ cup all-purpose flour
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½ cup butter
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⅓ cup brown sugar
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2 tbsp granulated sugar
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1 egg
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½ tsp vanilla
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¼ tsp each: baking powder, baking soda, salt
Caramel:
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¾ cup sugar
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4 tbsp butter
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½ cup heavy cream
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½ tsp sea salt
Pumpkin Custard:
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1½ cups pumpkin purée
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½ cup brown sugar
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¾ cup heavy cream
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½ cup whole milk
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3 eggs
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1 tsp vanilla
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1½ tsp pumpkin pie spice
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¼ tsp salt
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1 tbsp cornstarch
Instructions
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Bake oat cookie at 350°F until golden. Cool and crumble.
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Mix with butter to form crust. Press into pan. Chill.
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Make caramel: melt sugar, add butter, cream, salt. Pour into crust and chill to set.
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Whisk pumpkin filling ingredients until smooth. Pour over caramel.
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Bake at 325°F for 45–55 minutes until set but slightly jiggly.
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Cool completely and chill 4+ hours.
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Top with whipped cream or extra caramel to serve.