Pumpkin Pie With Sweetened Condensed Milk Recipe

Pumpkin pie is a timeless dessert that’s synonymous with fall and the holiday season. By using sweetened condensed milk in this recipe, you get a smooth, creamy filling with just the right amount of sweetness, making it easy to prepare without sacrificing flavor. Whether you're making it for Thanksgiving or just because, this Pumpkin Pie with Sweetened Condensed Milk is sure to be a hit. Read on for the full recipe, along with tips, variations, and serving suggestions to make this classic dessert truly special.

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What is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin Pie with Sweetened Condensed Milk is a rich and creamy pie that uses sweetened condensed milk to simplify the filling process while adding sweetness and a silky texture. The pie combines pumpkin puree, warm spices, and eggs with the sweetened condensed milk, resulting in a custard-like filling that’s perfectly spiced and easy to make. This pie is a holiday staple but is delicious enough to enjoy any time of the year.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

Here’s what you’ll need to make this delicious Pumpkin Pie:

• 1 unbaked 9-inch pie crust: You can use a store-bought crust or make your own from scratch.
• 1 can (15 ounces) pumpkin puree: Provides the rich pumpkin flavor and color.
• 1 can (14 ounces) sweetened condensed milk: Adds sweetness and creaminess to the filling.
• 2 large eggs: Help bind the filling and give it structure.
• 1 teaspoon ground cinnamon: Adds warmth and spice.
• ½ teaspoon ground ginger: Provides a mild, zesty flavor.
• ¼ teaspoon ground nutmeg: Adds depth and a slightly sweet, earthy flavor.
• ¼ teaspoon ground cloves: Complements the other spices with a rich, warm flavor.
• ½ teaspoon salt: Enhances the flavors of the spices and balances the sweetness.
• 1 teaspoon vanilla extract (optional): Adds an extra layer of flavor and warmth.

Substitutions and Variations

Pumpkin Pie is versatile and can be adapted to suit your tastes or dietary needs. Here are some ideas:

• Dairy-Free Option: Use a dairy-free sweetened condensed milk substitute and a dairy-free pie crust to make the pie suitable for those avoiding dairy.
• Spices: Feel free to adjust the spices to your liking. You can add more cinnamon, or include a pinch of allspice or cardamom for a unique twist. Alternatively, use 2 teaspoons of pumpkin pie spice in place of the individual spices.
• Sweeteners: If you prefer a less sweet pie, you can reduce the amount of sweetened condensed milk and replace it with an equal amount of evaporated milk, then sweeten to taste.
• Crust Options: Experiment with different crusts, such as a graham cracker crust, gingersnap crust, or even a gluten-free pie crust.
• Add-Ins: For a little texture and extra flavor, you can add a layer of chopped pecans or a drizzle of caramel in the bottom of the pie crust before pouring in the filling.

Step-by-Step Preparation Instructions

Follow these steps to create your own Pumpkin Pie with Sweetened Condensed Milk:

1. Prepare the Pie Crust:

• Preheat your oven to 425°F (220°C).
• Roll out your pie crust and fit it into a 9-inch pie dish. Trim and flute the edges as desired. Place the pie crust in the refrigerator to chill while you prepare the filling.

2. Make the Pumpkin Pie Filling:

• In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. If using, add the vanilla extract.
• Whisk the mixture until smooth and well combined. Be sure there are no lumps, and everything is fully incorporated.

3. Assemble the Pie:

• Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth the top evenly.

4. Bake the Pie:

• Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
• After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
• If the crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil during the last 15-20 minutes of baking.

5. Cool the Pie:

• Remove the pie from the oven and let it cool on a wire rack. Allow the pie to cool completely before slicing, as this will help the filling to set and slice cleanly.

How to Make Pumpkin Pie with Sweetened Condensed Milk: A Step-by-Step Guide

For the best results, here’s a more detailed guide to making your Pumpkin Pie with Sweetened Condensed Milk:

• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you’re using homemade pumpkin puree, make sure it’s well-drained and thick to avoid a runny filling.
• Mixing the Filling: Whisk the filling thoroughly to ensure that the eggs are fully incorporated and the spices are evenly distributed. This will give you a smooth, creamy texture.
• Baking Time: Keep an eye on the pie as it bakes. The filling should be set but still slightly jiggly in the center. It will continue to set as it cools. Overbaking can cause the filling to crack.

Common Mistakes to Avoid

Even though Pumpkin Pie is a classic and simple recipe, there are a few common mistakes to watch out for:

• Using Pumpkin Pie Filling Instead of Pumpkin Puree: Pumpkin pie filling is pre-sweetened and spiced, which can lead to an overly sweet pie with unbalanced flavors.
• Overbaking the Pie: Overbaking can cause the filling to crack and become dry. Bake just until the center is set, and the pie will finish setting as it cools.
• Not Cooling Completely Before Slicing: The filling needs time to set fully as it cools. Cutting into the pie too soon can result in a runny filling.

Serving and Presentation Tips

Presentation can make your Pumpkin Pie with Sweetened Condensed Milk even more inviting. Here are some tips:

• Serve with Whipped Cream: A dollop of freshly whipped cream or a swirl of vanilla bean ice cream on top of each slice is the perfect complement to the warm spices of the pie.
• Garnish: Sprinkle a little cinnamon or nutmeg over the whipped cream, or add a drizzle of caramel sauce for extra flavor and visual appeal.
• Slice Neatly: Use a sharp knife to slice the pie, wiping it clean between cuts to ensure neat, clean slices.

How to Serve Pumpkin Pie with Sweetened Condensed Milk

Pumpkin Pie is a versatile dessert that can be served in a variety of ways:

• As a Classic Dessert: Serve slices of this pie after a holiday meal, perhaps alongside a cup of coffee or tea.
• For a Special Breakfast: A small slice of pumpkin pie makes for a decadent, dessert-like breakfast, especially when paired with a hot beverage.
• At a Gathering: Pumpkin Pie is always a hit at holiday gatherings and potlucks. Serve it on a dessert buffet alongside other seasonal treats.

Presentation Ideas for Pumpkin Pie with Sweetened Condensed Milk

If you want to make your Pumpkin Pie even more special, try these presentation ideas:

• Decorative Crust: Use a leaf-shaped cookie cutter to cut shapes from extra pie dough, and arrange them around the edges of the crust for a decorative touch.
• Pie Stencils: Dust the top of the pie with powdered sugar or cocoa powder using a stencil for a festive design.
• Serve in a Cast Iron Skillet: Bake and serve the pie in a cast iron skillet for a rustic, homestyle presentation.

Pumpkin Pie with Sweetened Condensed Milk Recipe Tips

To ensure your Pumpkin Pie turns out perfectly every time, keep these tips in mind:

• Pre-Bake the Crust: For a crispier crust, you can pre-bake (blind bake) the pie crust for 10 minutes before adding the filling. This helps prevent a soggy bottom.
• Let It Cool Completely: For the best texture and flavor, allow the pie to cool completely before slicing. This can take a couple of hours, so plan accordingly.
• Store Properly: Store any leftovers in the refrigerator, covered, for up to 3-4 days. Pumpkin Pie can also be frozen for up to 2 months.

Frequently Asked Questions (FAQs)

Q: Can I make Pumpkin Pie with Sweetened Condensed Milk ahead of time?
A: Yes! Pumpkin Pie can be made a day in advance and stored in the refrigerator until you’re ready to serve it. This can also help the flavors develop and the filling to set more firmly.

Q: Can I freeze Pumpkin Pie?
A: Absolutely. Pumpkin Pie freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Q: What can I do if my pie filling cracks?
A: If your pie filling cracks, don’t worry! You can cover the cracks with whipped cream or serve the pie with a scoop of ice cream to hide the imperfections.

Q: Can I use homemade pumpkin puree?
A: Yes, homemade pumpkin puree works great. Just make sure it’s thick and not too watery, which can affect the texture of the pie. If your puree is watery, strain it through a cheesecloth or let it sit in a sieve to remove excess moisture.

Q: How do I prevent the crust from burning?
A: If the edges of the crust start to brown too quickly, cover them with a pie shield or strips of aluminum foil during the last 15-20 minutes of baking.

Conclusion

Pumpkin Pie with Sweetened Condensed Milk is a classic, creamy dessert that’s perfect for any fall or holiday occasion. With its smooth texture, warm spices, and rich pumpkin flavor, this pie is sure to be a crowd-pleaser. Whether you’re serving it at Thanksgiving, a holiday party, or just enjoying it at home, this pie is easy to make and always delicious. Don’t forget to customize it with your favorite spices, crust, and toppings to make it your own. Enjoy baking, and enjoy every bite!

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