Imagine the comforting aroma of spices wafting through your kitchen as you prepare a classic pumpkin pie with condensed milk.
This dessert is delightfully simple to make and wraps you in coziness with every bite.
Watch as pumpkin puree, sweetened condensed milk, and warm spices transform into a creamy, luscious filling nestled in a buttery crust.
Perfect for gatherings or a comforting treat, let’s bring this delicious pie to life!
Kitchen Tools Required
- 1 pie dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 measuring spoon
- 1 oven
Ingredients
- 1 can sweetened condensed milk
- 1 can (15 ounces) pumpkin puree
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Pie with Condensed Milk, here is a suggested timeline:
Timeline for Pumpkin Pie with Condensed Milk
Reading and Preparation:
– 5 minutes: Read through the entire recipe to understand the steps and gather all ingredients and equipment.
Prep Work:
- 10 minutes (Total 15 minutes including reading):
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, and eggs.
- Add cinnamon, ginger, nutmeg, and salt to the mixture and whisk until smooth.
- Pour the pumpkin mixture into the unbaked 9-inch pie crust.
Cooking:
- 15 minutes: Place the pie in the preheated oven and bake at 425°F (220°C).
- 35 minutes: Reduce the oven temperature to 350°F (175°C) and continue baking.
Cooling:
– 2 hours: Remove the pie from the oven and let it cool on a wire rack before serving.
Total Active Time:
- Prep & Cooking: 1 hour (15 minutes prep + 50 minutes cooking)
- Resting/Cooling: 2 hours
Adjust as needed based on your pace and any additional garnishes you might want to add.
Additional Tips:
- Use any additional downtime while the pie is baking or cooling to clean up the kitchen and prepare serving dishes or whipped cream if desired.
- Consider making the pie a day in advance to allow the flavors to meld and guarantee it’s completely cooled for serving.
Recipe Instructions
Preheat the oven to 425°F (220°C).
In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs.
Add cinnamon, ginger, nutmeg, and salt to the mixture and whisk until smooth.
Pour the pumpkin mixture into the pie crust.
Bake the pie in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes.
Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Serving Tips
- Whipped Cream: A classic topping that adds a creamy, airy contrast to the rich pumpkin filling.
- Vanilla Ice Cream: Serve a scoop on the side for a delightful hot and cold dessert experience.
- Candied Pecans: Sprinkle on top for a crunchy texture and a nutty flavor that complements the spices.
- Caramel Sauce: Drizzle over the pie to add a sweet, gooey finish that enhances the overall richness.
- Cinnamon Sugar Dusting: Lightly dust the pie before serving for an extra touch of spice and sweetness.
Storage
To store pumpkin pie with condensed milk, cover it with plastic wrap or foil.
Refrigerate for up to 3 days.
For longer storage, freeze the pie for up to a month.
Freezing
To freeze pumpkin pie, wrap it tightly in plastic wrap and aluminum foil.
Store it in an airtight container for up to two months.
Thaw in the refrigerator before serving.
Reheating
To reheat pumpkin pie with condensed milk, gently warm individual slices in the microwave for 15-20 seconds.
Alternatively, use a preheated oven at 300°F for 10 minutes.
Final Thoughts
Pumpkin pie with condensed milk is a classic dessert that perfectly embodies the flavors of fall.
The use of sweetened condensed milk adds a rich, creamy texture to the pie, while the blend of spices provides a warm, aromatic experience.
With its simple preparation and satisfying taste, this pie is sure to be a hit at any gathering or holiday meal.
For the best results, make certain that the pie cools completely before serving to achieve the perfect texture.
Preparing the pie a day in advance allows the flavors to meld beautifully.
Serve with a dollop of whipped cream to enhance the overall richness and indulge in the comforting taste of this beloved dessert.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
You can substitute fresh pumpkin for canned pumpkin puree. Roast or steam pumpkin, then puree until smooth. Measure one cup of fresh puree for every cup of canned. Confirm it’s thick, not watery, to maintain pie texture.
How Can I Make the Pie Crust From Scratch?
For a homemade pie crust, mix 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup chilled unsalted butter cubes, and 3-4 tablespoons ice water. Blend until dough forms, chill, then roll out for your pie.
What Can I Use Instead of Sweetened Condensed Milk?
You can substitute sweetened condensed milk with a mixture of 1 cup evaporated milk and 1 cup sugar. Heat until dissolved, then cool. Emphasize precise measurements for consistency. Guarantee sugar fully dissolves for ideal texture.
Can I Add Other Spices Like Cloves or Allspice?
Yes, you can add cloves or allspice. Use 1/4 teaspoon of either spice for subtle depth. Balance is key; too much can overpower. Mix thoroughly with existing spices for even distribution and enhanced flavor in your pie.
How Do I Prevent the Pie Crust From Getting Soggy?
Blind bake the crust by preheating the oven to 375°F. Place parchment paper and pie weights in the crust, bake for 15 minutes. Remove weights, bake 5 more minutes. Cool before adding filling to prevent sogginess.
Pumpkin Pie with Condensed Milk
Equipment
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Measuring spoon
- 1 Oven
Ingredients
- 1 can sweetened condensed milk
- 1 can pumpkin puree 15 ounces
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs.
- Add cinnamon, ginger, nutmeg, and salt to the mixture and whisk until smooth.
- Pour the pumpkin mixture into the pie crust.
- Bake the pie in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes.
- Remove the pie from the oven and let it cool on a wire rack for 2 hours before serving.
Notes
