Pumpkin Pie is a dessert from Milk Bar, a popular bakery and dessert shop. It’s known for its unique take on traditional treats. The Milk Bar Pumpkin Pie typically features a distinctive flavor profile and may include creative twists in its ingredients or preparation compared to a classic pumpkin pie.
Milk Bar Pumpkin Pie
Ingredients:
1 9-inch pie crust (store-bought or homemade)
1 1/2 cups pumpkin puree
1/2 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together the evaporated milk, eggs, and vanilla extract.
Add the wet ingredients to the pumpkin mixture and whisk until well combined.
Pour the filling into the pie crust.
Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
Allow the pie to cool completely before serving.
Enjoy your Milk Bar-inspired pumpkin pie
Pumpkin Pie puree
Ingredients:
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 1/4 cups evaporated milk
1 unbaked pie crust
Instructions:
Preheat your oven to 425°F (220°C).In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
Beat the eggs and add them to the pumpkin mixture, then gradually stir in the evaporated milk until well combined.
Pour the filling into the unbaked pie crust.
Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for 40 to 50 minutes or until a knife inserted into the center comes out clean.
Allow the pie to cool before serving.
Pumpkin Pie Cream Cheese
Ingredients:
1 pre-made pie crust (or homemade if you prefer)
1 cup canned pumpkin puree
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup heavy cream
Instructions:
Preheat your oven to 350°F (175°C).In a large mixing bowl, beat the softened cream cheese until smooth.
Add the canned pumpkin, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, cloves, and salt.
Mix until well combined.
Pour in the heavy cream and mix until the filling is smooth and creamy.
Pour the pumpkin mixture into the pie crust.Bake for about 50-60 minutes or until the center is set.
You can check by inserting a toothpick into the center; it should come out clean.
Let the pie cool completely before refrigerating for at least a few hours or overnight.
Pumpkin pie recipe philadelphia cream
Ingredients:
1 (8 oz) package Philadelphia Cream Cheese, softened
1 cup canned pumpkin puree
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 (9-inch) unbaked pie crust
Instructions:
Preheat your oven to 350°F (175°C).In a medium-sized bowl, beat the softened cream cheese until smooth.
Add pumpkin, sugar, and vanilla extract. Mix until well combined.
Add eggs one at a time, beating well after each addition.
Add cinnamon, nutmeg, ginger, and salt.
Mix until the mixture is smooth and well blended.
Pour the mixture into the unbaked pie crust.
Bake in the preheated oven for about 40-45 minutes or until the center is set.
Allow the pie to cool before serving.
Enjoy your delicious Pumpkin Pie with Philadelphia Cream Cheese
how long does pumpkin pie last in the fridge
Typically, homemade pumpkin pie can last in the fridge for 3-4 days. Make sure to store it covered to maintain freshness.
how to tell if pumpkin pie is done
To check if a pumpkin pie is done, insert a knife or toothpick into the center. If it comes out clean or with just a few moist crumbs, the pie is ready. The edges should be set, and the center may jiggle slightly but will firm up as it cools.
Pumpkin Pie: Condensed Milk
Ingredients:
1 1/2 cups pumpkin puree
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked pie crust (store-bought or homemade)
Instructions:
Preheat your oven to 425°F (220°C).In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
Pour the mixture into the unbaked pie crust.
Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted into the center comes out clean.
Allow the pie to cool before serving. Enjoy your delicious pumpkin pie
