Pumpkin Pie with Sweetened Condensed Milk Recipe

Pumpkin pie is a classic dessert that evokes the warm, cozy flavors of fall. Whether you’re preparing for Thanksgiving or just indulging in a seasonal treat, this Pumpkin Pie with Sweetened Condensed Milk recipe is a must-try. The creamy texture and rich taste of this pie are unbeatable, making it a favorite among pumpkin pie enthusiasts. Read on to discover how to make this delightful dessert that’s perfect for any occasion.

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What is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin pie with sweetened condensed milk is a variation of the traditional pumpkin pie recipe that uses sweetened condensed milk instead of evaporated milk or cream. The sweetened condensed milk adds a rich, creamy texture and a slightly caramelized sweetness that perfectly complements the earthy flavor of the pumpkin. This ingredient simplifies the recipe by providing both the sweetness and the creamy consistency in one go, making it easier to achieve the perfect pie every time.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

To make the perfect pumpkin pie with sweetened condensed milk, you will need the following ingredients:

• 1 (9-inch) unbaked pie crust: You can use store-bought or homemade.
• 1 can (15 ounces) pumpkin puree: Make sure it’s pure pumpkin and not pumpkin pie filling.
• 1 can (14 ounces) sweetened condensed milk: This is the key ingredient that adds creaminess and sweetness.
• 2 large eggs: These help bind the pie filling and give it structure.
• 1 teaspoon ground cinnamon: This adds warmth and depth of flavor.
• ½ teaspoon ground ginger: Ginger adds a slight spiciness that complements the pumpkin.
• ¼ teaspoon ground nutmeg: Nutmeg adds a hint of nuttiness and complexity.
• ¼ teaspoon ground cloves: Cloves provide a warm, slightly sweet, and aromatic flavor.
• ½ teaspoon salt: This enhances the flavors of the spices and the pumpkin.

Additional Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

• ½ teaspoon vanilla extract: Adds a subtle sweetness and enhances the overall flavor profile.
• Whipped cream (optional): For serving. Whipped cream pairs perfectly with the pie’s creamy texture and adds a light, airy contrast.
• Crushed pecans or walnuts (optional): For added crunch and flavor, sprinkle some crushed nuts on top of the pie before serving.
• Ground allspice (optional): If you like a more complex spice profile, add a pinch of allspice.
• Brown sugar (optional): If you prefer a sweeter pie, you can add a tablespoon of brown sugar to the filling.

Substitutions and Variations

This pumpkin pie recipe is versatile, and there are plenty of ways to make it your own:

• Crust Substitutions: If you’re gluten-free, consider using a gluten-free pie crust. You can also experiment with graham cracker crusts or gingersnap crusts for added flavor.
• Dairy-Free Version: Substitute the sweetened condensed milk with a dairy-free version or use coconut milk and a bit of sugar. Ensure the pie crust is also dairy-free.
• Spice Variations: Adjust the spice blend to your liking. If you love cinnamon, add an extra pinch. You can also experiment with cardamom, which adds a unique floral note.
• Pumpkin Puree Substitutions: If you can’t find pumpkin puree, sweet potato or butternut squash puree can work as substitutes, though they will slightly alter the flavor.
• Sweetness Adjustments: For a less sweet pie, reduce the amount of sweetened condensed milk or use unsweetened condensed milk and adjust the sugar to taste.

Step-by-Step Cooking Instructions

Making this Pumpkin Pie with Sweetened Condensed Milk is a straightforward process. Here’s how to do it:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This initial high temperature helps to set the crust and filling.
2. Prepare the Pie Crust: Roll out your pie crust and carefully fit it into a 9-inch pie dish. Trim any excess crust and crimp the edges for a decorative finish. If you’re using a store-bought crust, follow the instructions on the package.
3. Mix the Filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Use a whisk or an electric mixer to blend everything together until smooth.
4. Pour the Filling into the Crust: Once the filling is well-mixed, pour it into the prepared pie crust. Use a spatula to smooth the top if needed.
5. Bake at High Temperature: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. This helps to set the filling and gives the crust a head start.
6. Reduce Oven Temperature: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes. The pie is done when the filling is set around the edges but still slightly jiggly in the center.
7. Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool. It’s important to let it cool completely, as this allows the filling to set properly.
8. Chill if Desired: For the best texture, chill the pie in the refrigerator for at least 2 hours before serving. This makes slicing easier and gives the pie a firm, creamy consistency.

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

Cooking pumpkin pie with sweetened condensed milk is both simple and rewarding. Here’s a more detailed guide to ensure success:

1. Gather Your Ingredients: Before you begin, make sure you have all your ingredients measured and ready. This will make the process smoother and prevent any last-minute scrambling.
2. Prepare the Pie Crust: If making your own crust, roll it out on a floured surface to about ⅛-inch thickness. Carefully transfer it to the pie dish, pressing it into the corners. Trim and crimp the edges as desired.
3. Mix the Wet Ingredients: In a mixing bowl, beat the eggs lightly, then add the pumpkin puree and sweetened condensed milk. Stir until everything is well combined.
4. Add the Spices and Seasoning: To the wet mixture, add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix thoroughly to ensure the spices are evenly distributed.
5. Pour and Smooth the Filling: Pour the prepared filling into the crust. Use a spatula to ensure the filling is evenly distributed and smooth on top.
6. Bake with Precision: Place the pie in the oven on the middle rack. Start with the high temperature to set the crust and filling, then reduce the temperature to allow the pie to cook through without over-browning.
7. Check for Doneness: The pie is done when a knife inserted into the center comes out clean, or when the center no longer jiggles much when gently shaken.
8. Cool and Set: Allow the pie to cool on a wire rack. The cooling process is crucial for the pie to set properly, ensuring clean slices when served.

Common Mistakes to Avoid

Even with a straightforward recipe like this, there are a few common mistakes you’ll want to avoid:

• Overmixing the Filling: Overmixing can incorporate too much air into the filling, causing the pie to puff up during baking and crack as it cools.
• Not Pre-baking the Crust: If you’re using a particularly wet filling or want an extra-crisp crust, consider blind baking (pre-baking) the crust before adding the filling.
• Incorrect Baking Time: Overbaking can result in a dry, cracked pie, while underbaking can leave the center too soft. Follow the recommended times and check for doneness as directed.
• Skipping the Cooling Time: Cutting into the pie too soon will result in a runny filling. Be patient and let the pie cool completely.

Serving and Presentation Tips

How you serve and present your pumpkin pie can elevate the entire experience. Here are some tips:

• Serve at the Right Temperature: Pumpkin pie is best served chilled or at room temperature. The flavors meld better after the pie has had time to cool.
• Add a Topping: A dollop of whipped cream on each slice adds a luxurious touch. For extra flavor, consider sprinkling a bit of cinnamon or nutmeg on top of the whipped cream.
• Pair with a Beverage: Serve your pumpkin pie with a cup of hot coffee, spiced tea, or even a glass of cold milk. These drinks complement the pie’s rich flavors.

How to Serve Pumpkin Pie with Sweetened Condensed Milk

Serving your pumpkin pie can be as simple or as elaborate as you like:

• Classic Slice: Simply cut the pie into even slices and serve on a dessert plate. This is the most traditional and straightforward presentation.
• With a Twist: For a more gourmet touch, drizzle each slice with caramel sauce or a honey glaze. You could also add a sprinkle of crushed pecans for added texture and flavor.
• Layered Dessert: Serve the pie with a side of vanilla ice cream or a layer of whipped cream. You can also layer a slice of pie into a parfait with whipped cream and crushed cookies for a different presentation.

Presentation Ideas for Pumpkin Pie with Sweetened Condensed Milk

Your pumpkin pie deserves to look as good as it tastes. Here are some presentation ideas:

• Garnish with Candied Pecans: Place a few candied pecans on top of each slice for a touch of elegance.
• Dust with Powdered Sugar: A light dusting of powdered sugar adds a subtle sweetness and a beautiful visual appeal.
• Decorative Crust: If you’re making your own crust, use extra dough to create decorative shapes like leaves or pumpkins, and place them around the edge of the pie before baking.
• Mini Pies: Instead of one large pie, consider making mini pumpkin pies using a muffin tin. These are perfect for individual servings and look adorable on a dessert table.

Pumpkin Pie with Sweetened Condensed Milk Recipe Tips

For the best results, keep these tips in mind:

• Use Pure Pumpkin Puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can alter the recipe.
• Don’t Skip the Cooling Time: Cooling the pie allows the filling to set, making it easier to slice and serve.
• Fresh Spices: Use fresh spices for the most vibrant flavor. Ground spices lose potency over time, so check that yours are still fresh.
• Test the Filling: Before baking, taste the filling (since it contains no raw flour or unsafe ingredients). Adjust the spice or sweetness levels to your liking.

Frequently Asked Questions (FAQs)

Can I make this pie ahead of time?
Yes, pumpkin pie with sweetened condensed milk can be made a day or two in advance. Store it in the refrigerator until you’re ready to serve.

Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie. Wrap it tightly in plastic wrap and then in foil. To serve, thaw it in the refrigerator overnight.

What if my pie cracks on top?
Cracks can happen if the pie is overbaked or cooled too quickly. To minimize cracks, bake the pie until just set, and allow it to cool slowly at room temperature before chilling.

Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree can be used in place of canned, but ensure it’s well-drained and has a similar consistency to the canned version.

Is sweetened condensed milk the same as evaporated milk?
No, sweetened condensed milk is much sweeter and thicker due to added sugar, whereas evaporated milk is unsweetened and less dense.

Conclusion

Pumpkin Pie with Sweetened Condensed Milk is a delightful twist on the classic recipe, offering a rich and creamy texture with the perfect balance of sweetness and spice. This recipe is easy to follow and yields a pie that’s sure to impress your family and friends. Whether you’re a seasoned baker or a beginner, this guide has everything you need to create a delicious pumpkin pie that’s perfect for any occasion. Give it a try, and enjoy the warm, comforting flavors of fall with every bite!

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