There are many ways to make a pie out of pumpkin. You can use a traditional pie recipe with a crust made of oats. Or you can use a Dulce de Leche pumpkin bar recipe. Regardless of what method you choose, your pie will taste delicious.
Oat cookie crust
Whether you’re making a holiday pie or an everyday one, the oatmeal cookie crust is a must. It’s a rich, gooey, buttery filling surrounded by a crispy, oat cookie crust. This is a dessert that’s seriously addictive.
To make the oat cookie crust, you’ll need oats, salt, granulated sugar, and melted butter. If you prefer, you can also add baking powder and baking soda.
You’ll also need to have your oven heated to 350 degrees. The oatmeal cookie should be baked for about 15 minutes. Once the cookie is done, remove it from the oven and cool on a rack. Afterward, wrap it in plastic and store in the refrigerator for at least one week.
While making the oat cookie crust, you’ll notice that it has the texture of wet sand. As you’re pressing it into the pan, it should be crumbly but not too hard. Depending on how soft or firm you like the finished product, you can either break it up by hand or use a rubber spatula to form a cohesive mass.
Once you’ve broken the cookie up, you can knead it into the oat crust mixture. Doing this will help it spread and become more uniform as it bakes.
After you’ve completed the oat cookie crust, it’s time to fill the pie with the filling. You’ll need a 9-inch glass pie dish. When transferring the oat cookie mixture to the dish, be sure to press it evenly across the bottom and sides.
To make the filling, you’ll need brown sugar, milk powder, eggs, vanilla, and spices. You can use an electric mixer to combine these ingredients. However, the author states that a stand mixer is required to get the correct texture for the filling.
For the oat cookie crust, you’ll want to make it ahead of time. It keeps well in the fridge wrapped in cling film for at least 1 week.
Christina Tosi, the head pastry chef of Momofuku Milk Bar, created this pie. It’s now known as “The Milk Bar Pie,” but originally it was referred to as Crack Pie.
Pumpkin pie filling
If you are looking for a way to make pumpkin pie without using a traditional pie crust, then you may want to try making a creamy pumpkin pie bar. It is a great alternative to a traditional pie and comes together in a snap.
There are plenty of recipes out there to choose from. One of them is the Milk Bar Pumpkin Pie. This dessert is a favorite amongst many. The oatmeal cookie crust and pudding-like filling make this an excellent pie recipe.
To make the pie, start by pre-baking a pie crust. You can use a store-bought pie crust or you can make your own. When it is done, you will need to allow it to cool. Once cooled, you can put the pie in the fridge.
For the best results, you should let the pie crust chill for at least 2 hours. This will ensure that the crust is firm enough to hold the filling.
After the crust has cooled, you will need to prepare the filling. To do this, you will need to combine the following ingredients: eggs, brown sugar, spices, cinnamon, nutmeg, salt, and vanilla extract.
Using the right combination of these ingredients will ensure that the filling is smooth and not too sweet. Next, you will need to add the cream. However, you can also substitute evaporated milk for the heavy cream.
While making the crust, you will need to add some dry rice, pie weights, or beans. These will help prevent the crust from burning. Also, you will need a shield to prevent the crust from turning too brown.
In addition to the pie crust, you will need a good amount of pumpkin pie filling. This filling is made with pureed pumpkin, brown sugar, eggs, and spices.
You can make the filling the night before or on the day of the pie. You can also freeze the pie to help the flavors blend. Before serving, remove the pie from the freezer and cut it into pieces.
Lastly, you can top the pie with whipped cream. Another good idea is to decorate the pie with fresh cranberries.
Dulce de Leche pumpkin bars
Dulce de Leche pumpkin bars are a great addition to a Thanksgiving dessert table. Made with a graham cracker crust, these bars are flavored with dulce de leche, and are finished with whipped cream.
The crust is made with a mixture of flour and cinnamon. These bars are then topped with a layer of pumpkin pie filling, and a layer of dulce de leche cheesecake. They are then baked until the filling is set. They are then cut into squares.
To make these bars, you will need to first mix the ingredients together in a large bowl. You will need eggs, sugar, pumpkin puree, baking soda, and a bit of cinnamon. Once you have your mix, you will need to bake it for forty-five minutes.
After baking, remove the crust from the oven. It should be slightly browned. If you want, you can cover the crust with wax paper. This will prevent the bars from sticking.
While the crust is cooling, prepare the pumpkin layer. Using a mixer, beat the butter, brown sugar, and vanilla until well mixed. When it becomes creamy, add the eggs. In another bowl, whisk the evaporated milk, pumpkin, and spices. Combine the mixture until it is smooth.
Now, you can assemble your bars. Use a fine spatula or skewer to swirl the dulce de leche throughout the batter. Place the finished cake in the refrigerator for at least two hours before serving.
For a more festive presentation, make a frosting. Frost the top of the cake and garnish with a few whipped cream. Alternatively, you can add nuts to the frosting.
These bars are easy to make and are delicious. You can use store bought dulce de leche, or you can make your own. A delicious treat for any fall or holiday party!
Whether you’re hosting a dessert party or just looking for a quick and easy treat, this Dulce de Leche pumpkin bars recipe is the perfect dessert! You’ll only need three ingredients to get started.
Stored in an airtight container, these bars will keep for up to two weeks. Be sure to slice them into even squares before serving.
Store it in an airtight container
It is important to store your Pumpkin Milk Bar Pie recipe in an airtight container if you plan on serving it within the next few days. This is because ice crystals can ruin the texture of the pie. The moisture on the surface of the pie doesn’t affect the taste at all, but it’s best to avoid leaving it at room temperature for more than two hours.
Stored at the proper temperatures, your pie will keep its freshness for several weeks. If you don’t want to eat it right away, put it in the fridge. You can also freeze it for a couple of hours. Just make sure that the pie is covered with foil to prevent it from taking on any moisture.
When you are ready to serve your pie, thaw it in the refrigerator for at least four hours. This will help you cut it and serve it to your guests faster.
For best results, you should use an aluminum pie pan. This will freeze the pie quicker than a thicker pie pan. Also, you should line the inside of the pie with a silicone baking mat. This will prevent the bars from sticking together.
To ensure that your pie is chilled, you can place it in an airtight freezer-safe plastic bag. Or, you can wrap it in aluminum foil. Foil can also help you prevent ice crystals from forming on the edges of the pie.
Once you have cooled your Milk Bar Pie, you can decorate it with confectioners’ sugar. Serve it with whipped cream or powdered sugar.
There are many occasions that call for pies. It’s best to make them ahead of time. By doing so, you will not have to stress out if unexpected guests arrive. And you can even save some for later consumption.
Remember, when it comes to food storage, it’s best to follow the FDA’s official guidelines. Those will keep you safe from harmful bacteria. But, be careful to remember that the nutritional values for different brands may vary. Be sure to check the ingredients on your packaged pies.