As the leaves turn and the air grows crisp, few desserts evoke the warmth of fall like a freshly baked pumpkin pie. Perfect for Thanksgiving gatherings or a cozy evening at home, this recipe for Pumpkin Pie with Sweetened Condensed Milk captures the essence of the season. The combination of smooth pumpkin, aromatic spices, and creamy sweetness is a crowd-pleaser that brings everyone together.
Inspired by traditional family recipes passed down through generations, this pumpkin pie has become a staple at holiday tables. What sets it apart is the use of sweetened condensed milk, which not only simplifies the preparation but also enhances the rich, velvety texture of the filling. It’s perfect for both novice and experienced bakers looking for a foolproof way to celebrate fall flavors.
Why You’ll Love This Recipe
This Pumpkin Pie with Sweetened Condensed Milk is a breeze to make, requiring minimal ingredients and effort, while delivering a spectacularly satisfying dessert. The distinct flavors of pumpkin and spices marry beautifully with the sweetness and creaminess of the condensed milk. You’ll enjoy the nostalgia brought on by each slice, making it a dessert that’s more than just a treat but a cherished memory.
What Does The Recipe Taste Like
Picture a slice of pumpkin pie, slightly warm from the oven. The crust is flaky and golden, cradling a filling that’s rich and luscious. Each bite bursts with the earthy flavor of pumpkin, perfectly balanced by warm spices like cinnamon and nutmeg. The sweetened condensed milk adds an irresistible sweetness and creaminess that elevates the entire experience, making this pie not just delicious but memorable.
Ingredients You’ll Need
Gathering the right ingredients is essential for achieving the best results. Here’s what you’ll need:
- 1 (15 oz) can of pumpkin puree: The star of the dish, providing that quintessential pumpkin flavor.
- 1 (14 oz) can of sweetened condensed milk: This creamy ingredient gives the pie its signature richness and sweetness.
- 2 large eggs: Eggs help to bind the filling and ensure a smooth, custard-like texture.
- 1 teaspoon ground cinnamon: An aromatic spice that enhances the flavor profile of the pumpkin.
- 1/2 teaspoon ground ginger: Adds a warm, zesty kick to the filling.
- 1/4 teaspoon ground nutmeg: This spice provides a subtle sweetness and warmth.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 (9-inch) pie crust: This can be homemade or store-bought, acting as the perfect vessel for the filling.
Optional Additions
If you’re looking to add your personal touch to the recipe, consider these variations:
- For a spicier kick, add a pinch of allspice or cloves.
- Swap half the pumpkin puree for butternut squash for a different flavor profile.
- Add a tablespoon of maple syrup for a touch of caramel flavor.
Special Garnishes
To make your pie even more delightful, think about adding some garnishes:
- Whipped cream on top adds a light and airy touch.
- Chopped pecans or walnuts for a crunchy texture.
- A sprinkle of cinnamon or nutmeg for a decorative finish.
Step-by-Step Instructions
Follow these clear and easy steps to create your delicious pumpkin pie:
- Preheat your oven: Set your oven to 425°F (220°C).
- Prepare the crust: Place your pie crust in a 9-inch pie dish. If using homemade, roll it out and fit it into the dish, crimping the edges as desired.
- Mix the filling: In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. whisk them together until smooth.
- Pour the filling: Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
- Bake: Place your pie in the preheated oven and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until set.
- Cool: Once done, remove the pie from the oven and allow it to cool on a wire rack. This will help it set further.
- Chill: For best results and flavor, refrigerate for a few hours or overnight before serving.
Recipe Variations
Feel free to experiment with this pumpkin pie recipe! You could use a graham cracker crust instead of a traditional pie crust for a different texture and flavor. For those who want a healthier twist, try using coconut cream instead of sweetened condensed milk for a lighter alternative. Additionally, adding a splash of vanilla extract can provide an extra depth of flavor that many find alluring.
Serving and Storage Tips
When it comes to serving, this pumpkin pie shines during celebrations but is also perfect for everyday enjoyment. Serve it warm or chilled, topped with a dollop of whipped cream. You can store leftover pie in the refrigerator for up to 3-4 days or freeze it for longer storage. Wrap it well in plastic wrap and foil to prevent freezer burn. It’s easy to reheat in the oven; just cover with foil to prevent browning.
Helpful Tips
For best results, make sure your ingredients are at room temperature before mixing. This will ensure a smoother filling. Additionally, always check the pumpkin filling for doneness by inserting a knife into the center. If it comes out clean, your pie is ready! Don’t be tempted to skip the chilling step, as chilling will help the pie to set properly and improve the flavor.
Special Equipment
No special equipment is required for this recipe, making it accessible for everyone. A mixing bowl and whisk will suffice for blending the ingredients. A pie dish is essential, and if you prefer a flaky crust, a rolling pin is useful for rolling out dough. If you don’t have a pie crust protector, using aluminum foil around the edges can help prevent over-browning.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and mash it until it’s smooth and resembles the consistency of canned pumpkin.
2. How do I know when my pie is done baking?
Your pie is done when the filling is set in the center; inserting a knife should come out clean. It might still jiggle slightly, but it will firm up as it cools.
3. Is it possible to make this pie dairy-free?
Yes! You can substitute the sweetened condensed milk with a dairy-free alternative like coconut cream for a delicious result.
4. Can I freeze pumpkin pie?
Absolutely! Pumpkin pie freezes well. Be sure to wrap it tightly in plastic wrap and foil to avoid freezer burn. It can be kept in the freezer for up to 2 months.
Conclusion
This Pumpkin Pie with Sweetened Condensed Milk is not just a recipe; it’s a wonderful experience that creates lasting memories with loved ones. Each slice offers a taste of tradition and warmth, perfect for any autumn gathering. Don’t just take our word for it—give this recipe a try, and allow your kitchen to fill with the delightful scents of pumpkin spice.
We’d love to hear your thoughts! Share your experiences or any adaptations you make in the comments below. This pumpkin pie is more than a dessert; it’s a way to bring people together during this special time of year.
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Irresistible Pumpkin Pie Recipe with Sweetened Condensed Milk
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Discover the irresistible pumpkin pie recipe featuring sweetened condensed milk that will delight your taste buds this fall Perfect for any gathering
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 320 calories
- Sugar: 30 grams
- Fat: 12 grams
- Saturated Fat: 12 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 6 grams
