Milk Bar Pumpkin Pie Recipe: Perfect Fall Dessert
A modern twist on the traditional pumpkin pie, created by Christina Tosi. Featuring a buttery graham cracker crust and a perfectly spiced, creamy pumpkin custard, this dessert embodies the flavors of fall in every bite
Equipment
- - Food processor
- - Mixing bowls
- - Whisk
- - 9-inch pie dish
- - Spatula
- - Measuring cups and spoons
Ingredients
- #### **For the Graham Cracker Crust:**
- - 1 ½ cups graham cracker crumbs
- - 6 tbsp unsalted butter melted
- - 2 tbsp granulated sugar
- #### **For the Pumpkin Custard Filling:**
- - 1 15 oz can pumpkin puree
- - ¾ cup granulated sugar
- - ½ cup brown sugar
- - 2 large eggs
- - 1 cup heavy cream
- - ½ cup evaporated milk
- - 1 tsp cinnamon
- - ½ tsp ground ginger
- - ¼ tsp ground nutmeg
- - ¼ tsp salt
Instructions
- **Prepare the crust:** Pulse graham crackers in a food processor until finely ground. Mix with melted butter and sugar until combined.
- **Press the crust:** Firmly press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Chill in the refrigerator for at least 30 minutes.
- **Preheat the oven:** Set to 325°F (165°C).
- **Make the filling:** In a mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, evaporated milk, and spices until smooth.
- **Fill the crust:** Pour the pumpkin custard mixture into the prepared graham cracker crust.
- **Bake:** Bake for 45-55 minutes, or until the center is slightly jiggly but set around the edges.
- **Cool:** Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.