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Milk Bar Pumpkin Pie Recipe

With its warm colours, intense flavour and soft texture, milk bar pumpkin pie is an indispensable taste of autumn and winter. This unique recipe combines the great flavour of milk bar, the light sweetness of pumpkin and a delicious tart dough.

Milk bar pumpkin pie recipe is the perfect option to create a cosy atmosphere at home and bring your loved ones together with flavour. Now, it’s time to go on a sweet adventure in the kitchen with this recipe!

Milk Bar Pumpkin Pie Recipe

Recipe by Burcu YavuzCourse: Deserts
Servings

8-10

servings
Prep time

3

hours 
Cooking time

25

minutes
Calories

300

kcal

Ingredients

  • For Tart Dough:
    2.5 cups flour

  • 1 cup cold butter (cubes)

  • 1/4 water glass granulated sugar

  • 1/4 cup ice water

  • A pinch of salt

  • For Pumpkin Puree:
    2 cups pumpkin puree (freshly grated or canned)

  • 1/4 cup brown sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon coconut

  • 1/4 teaspoon salt

  • For Milk Bar:
    2 cups of milk

  • 1/2 cup sugar

  • 3 tablespoons of corn starch

  • 3 egg yolks

  • 1 teaspoon vanillin extract

Directions

  • For the tart dough, combine the flour, cold butter, granulated sugar and salt. Mix the ingredients until they break up. Add ice water and knead the dough. Wrap it with cling film and let it rest in the refrigerator for at least 1 hour.
  • Roll out the rested dough on a floured surface and place it into the tart mould. Trim the edges of the mould and cut off the excess dough. Sprinkle a little flour on the dough and leave it in the freezer for 10-15 minutes.
  • Bake the dough in a preheated 180 degree oven for 15 minutes. Then reduce the oven temperature to 160 degrees.
  • Mix all the ingredients for the pumpkin puree and cook until you get a smooth consistency.
  • For the milk bar, mix the milk, sugar and corn starch. Add the egg yolks and cook while stirring. Add vanillin extract and mix.
  • Spread the pumpkin puree on the cooked tart dough. Add the milk bar mixture on top.
  • Bake in the oven for another 25-30 minutes until the milk bar part of the pie thickens well and reaches the consistency of jelly.
  • Leave the tart to cool at room temperature and then refrigerate for at least 2 hours.

Notes

  • Calories from this recipe may vary depending on the ingredients used and portion size.
  • The production time is approximately 3 hours, including resting time.
  • Serves 8-10 people.
  • With this recipe, the milk bar pumpkin pie feast will decorate your table and take you on a magnificent journey of flavour with every bite. Bon appetit!

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