Pumpkin Pie With Sweetened Condensed Milk Recipe

Fall is the perfect season to indulge in comforting and cozy desserts, and nothing embodies the spirit of autumn more than a slice of homemade pumpkin pie. This delectable dessert, made rich and creamy with the addition of sweetened condensed milk, is a must-try for any pumpkin lover. In this article, we’ll walk you through everything you need to know to create the perfect pumpkin pie with sweetened condensed milk. So, grab your apron, and let’s get baking! Be sure to read through the entire article to ensure your pumpkin pie turns out perfectly.

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What is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin pie with sweetened condensed milk is a classic dessert that combines the earthy, spiced flavors of pumpkin with the rich, velvety texture provided by sweetened condensed milk. Unlike traditional pumpkin pie recipes that use evaporated milk and sugar separately, this version simplifies the process by using sweetened condensed milk, which already contains sugar, giving the pie a smoother, more luscious consistency. The result is a perfectly balanced, sweet, and creamy filling nestled inside a flaky, buttery crust—a dessert that’s sure to impress at any gathering.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

To create this mouthwatering pumpkin pie, you’ll need a carefully selected list of ingredients that work together to achieve the ideal flavor and texture. Here’s what you’ll need:

• 1 (15-ounce) can of pumpkin puree: This is the star ingredient that gives your pie its distinctive pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• 1 (14-ounce) can of sweetened condensed milk: This is the key to achieving the rich and creamy texture of your pie filling. The sweetness of the condensed milk also means you don’t need to add extra sugar.
• 2 large eggs: Eggs help to bind the ingredients together and provide the custardy texture that makes pumpkin pie so delicious.
• 1 teaspoon ground cinnamon: This warm, fragrant spice is essential for a classic pumpkin pie flavor.
• ½ teaspoon ground ginger: Ginger adds a subtle spiciness that complements the sweetness of the pie.
• ¼ teaspoon ground nutmeg: Nutmeg adds depth and a slightly nutty flavor to the spice blend.
• ¼ teaspoon ground cloves: A little goes a long way with cloves—they add a rich, aromatic warmth to the pie.
• ½ teaspoon salt: Salt enhances the flavors of the spices and balances the sweetness of the condensed milk.
• 1 unbaked 9-inch pie crust: Whether you use store-bought or homemade, the crust is the vehicle that holds all the delicious filling together. A flaky, buttery crust is ideal.

Substitutions and Variations

While this pumpkin pie recipe is perfect as is, you might want to experiment with a few substitutions and variations to suit your tastes or dietary needs. Here are some ideas:

• Dairy-Free Version: For those who are lactose intolerant or prefer a dairy-free option, you can substitute the sweetened condensed milk with a non-dairy version made from coconut milk or almond milk. Make sure to use a dairy-free pie crust as well.
• Gluten-Free Crust: If you’re avoiding gluten, use a gluten-free pie crust. You can find pre-made gluten-free crusts at most grocery stores, or you can make your own using gluten-free flour.
• Spice Adjustments: Feel free to adjust the spice levels to your liking. If you prefer a spicier pie, increase the amount of ginger or add a pinch of allspice. If you like a milder flavor, reduce the amount of cloves or nutmeg.
• Maple Syrup Addition: For a unique twist, try adding a tablespoon of pure maple syrup to the filling. It enhances the sweetness and adds a subtle maple flavor that pairs beautifully with pumpkin.

Step-by-Step Cooking Instructions

Creating the perfect pumpkin pie with sweetened condensed milk is easier than you might think. Follow these step-by-step instructions to bake a pie that will have everyone asking for seconds:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures that your oven is hot and ready to bake your pie to perfection.
2. Prepare the Pie Crust: If you’re using a store-bought pie crust, simply unroll it and fit it into a 9-inch pie dish. If you’re making a homemade crust, roll out the dough on a lightly floured surface and carefully transfer it to your pie dish. Trim any excess dough, leaving about a half-inch overhang, and crimp the edges for a decorative finish.
3. Mix the Filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Use a whisk to mix everything together until the filling is smooth and well-combined.
4. Pour the Filling into the Crust: Once your filling is ready, pour it into the prepared pie crust. Use a spatula to smooth the top and ensure the filling is evenly distributed.
5. Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until a knife inserted into the center of the pie comes out clean.
6. Cool the Pie: Once the pie is done baking, remove it 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 set and make for cleaner slices.

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

Cooking pumpkin pie with sweetened condensed milk requires some attention to detail, but it’s not difficult. Let’s break it down into a more detailed step-by-step guide to ensure your pie turns out perfectly every time.

1. Choosing the Right Ingredients: Start by selecting high-quality ingredients. Use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that could throw off the balance of flavors in your pie. For the sweetened condensed milk, opt for a trusted brand to ensure consistent sweetness and creaminess.
2. Prepping the Pie Crust: If making a homemade crust, keep your ingredients cold. Cold butter and ice water are key to achieving a flaky crust. When rolling out the dough, work quickly to prevent the butter from melting. If using a store-bought crust, allow it to come to room temperature before unrolling to avoid cracks.
3. Mixing the Filling Properly: Whisk the filling ingredients together until smooth, ensuring that the eggs are fully incorporated. This will help prevent any clumps and create a silky-smooth texture. Be careful not to overmix, as this can introduce too much air into the filling, causing it to puff up and crack during baking.
4. Blind Baking (Optional): If you prefer a crispier bottom crust, you can blind bake the pie crust before adding the filling. To do this, line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 10-15 minutes. Remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden.
5. Baking with Care: After pouring the filling into the crust, bake at a higher temperature for the first 15 minutes to set the crust and filling, then lower the temperature to prevent the crust from burning while the filling cooks through. Keep an eye on the pie during the last 10 minutes of baking to ensure it doesn’t overcook.
6. Cooling and Storing: Allow the pie to cool completely at room temperature. This can take up to 2 hours. Once cooled, you can store the pie in the refrigerator, where it will keep for up to 3 days. Serve cold or bring it back to room temperature before serving.

Common Mistakes to Avoid

Even with a simple recipe, mistakes can happen. Here are some common pitfalls to watch out for when making pumpkin pie with sweetened condensed milk:

• Overbaking the Pie: One of the most common mistakes is overbaking the pie, which can cause the filling to crack. To avoid this, check the pie at the minimum baking time. The center should be slightly jiggly but not liquid. The pie will continue to set as it cools.
• Using Pumpkin Pie Filling Instead of Puree: Remember, pumpkin pie filling is pre-sweetened and spiced, which can make your pie too sweet and overly spiced. Always use pure pumpkin puree to have full control over the flavor.
• Skipping the Cool Down: It’s tempting to dig into your pie as soon as it comes out of the oven, but it’s important to let it cool completely. Cutting into a hot pie can cause the filling to spill out, resulting in a messy slice.
• Forgetting to Crimp the Edges: Crimping the edges of the crust not only gives the pie a beautiful finish but also helps prevent the crust from shrinking during baking.

Serving and Presentation Tips

A beautiful pumpkin pie deserves to be served in style. Here are some tips on how to present your pie so that it looks as good as it tastes:

• Clean Slices: For clean, professional-looking slices, use a sharp knife dipped in hot water. Wipe the knife clean between each cut to prevent the filling from sticking.
• Garnish with Whipped Cream: A dollop of whipped cream is the perfect finishing touch. You can pipe it onto the pie in decorative swirls or simply add a spoonful to each slice as you serve it.
• Sprinkle with Cinnamon or Nutmeg: Dusting the top of the pie or whipped cream with a little cinnamon or nutmeg adds an extra layer of flavor and visual appeal.
• Add a Caramel Drizzle: For an extra indulgent treat, drizzle caramel sauce over the top of the pie or on each individual slice.
• Use Seasonal Decorations: If serving your pie for a special occasion, consider adding some seasonal decorations like mini pumpkins, cinnamon sticks, or fall leaves around the pie on the serving platter.

How to Serve Pumpkin Pie

Pumpkin pie can be served in various ways, depending on the occasion and your preferences. Here are some ideas:

• Chilled or Room Temperature: Pumpkin pie can be served chilled from the refrigerator or at room temperature. Both options are delicious, but a chilled pie has a firmer texture, while a room-temperature pie is softer and more custard-like.
• With Whipped Cream: Whipped cream is the classic accompaniment to pumpkin pie. You can use store-bought or homemade whipped cream. For an extra touch, flavor the whipped cream with a little vanilla or cinnamon.
• With a Scoop of Ice Cream: For an indulgent treat, serve your pumpkin pie with a scoop of vanilla ice cream. The contrast between the warm spices of the pie and the cold creaminess of the ice cream is divine.
• With a Cup of Coffee: Pumpkin pie pairs beautifully with a cup of coffee or a spiced latte. The bitterness of the coffee balances the sweetness of the pie, making it a perfect after-dinner treat.

Presentation Ideas for Pumpkin Pie

Presentation is key to making your pumpkin pie stand out, especially during the holiday season. Here are some creative ideas to make your pie look as amazing as it tastes:

• Decorative Crust Edges: Before baking, use a fork, your fingers, or a pie crimper to create decorative edges on your pie crust. This adds a beautiful, homemade touch to your pie.
• Stenciled Spices: Use a stencil to dust a pattern of spices (such as cinnamon or cocoa powder) onto the top of the pie. This adds an elegant and professional-looking finish.
• Pie Cutouts: Use any leftover pie dough to create decorative cutouts (like leaves or pumpkins) and place them on top of the pie before baking. These add a fun, festive touch.
• Serving Platter: Serve your pie on a beautiful serving platter or cake stand to elevate its presentation. Choose one that complements the fall colors of your pie.

Pumpkin Pie Recipe Tips

To ensure your pumpkin pie turns out perfect every time, here are some additional tips and tricks:

• Use a Glass or Ceramic Pie Dish: Glass and ceramic pie dishes conduct heat more evenly than metal, which helps the pie crust bake more uniformly.
• Cover the Edges with Foil: If the edges of your pie crust start to brown too quickly, cover them with strips of aluminum foil or a pie crust shield to prevent burning.
• Test for Doneness: To check if your pie is done, gently shake the pie dish. The center should be slightly jiggly but not liquid. A knife inserted near the center should come out clean.
• Let It Cool Completely: Patience is key when making pumpkin pie. Allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly.
• Store Leftovers Properly: Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for up to 3 days.

Frequently Asked Questions (FAQs)

Q: Can I make this pie ahead of time?
A: Yes, pumpkin pie can be made up to 2 days in advance. Store it in the refrigerator until you’re ready to serve.

Q: Can I freeze pumpkin pie?
A: Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: How do I prevent my pie crust from getting soggy?
A: Blind baking the crust before adding the filling can help prevent a soggy bottom. Additionally, using a glass or ceramic pie dish can help the crust bake more evenly.

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree instead of canned. Roast or steam the pumpkin, then puree it until smooth. Keep in mind that fresh pumpkin may have a higher water content, so you may need to adjust the baking time.

Q: What if my pie cracks?
A: Cracks in pumpkin pie are usually caused by overbaking. To avoid this, keep an eye on the pie during the last 10 minutes of baking. If your pie does crack, don’t worry—cover it with whipped cream, and no one will notice!

Conclusion

Pumpkin pie with sweetened condensed milk is a simple yet incredibly delicious dessert that’s perfect for the fall season. With its creamy filling, warm spices, and buttery crust, it’s sure to become a family favorite. By following the tips and instructions in this guide, you’ll be able to bake a perfect pumpkin pie every time. So why wait? Gather your ingredients, preheat your oven, and treat yourself and your loved ones to a slice of this delightful pie. Happy baking!

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