Pumpkin Pie With Sweetened Condensed Milk Recipe

Pumpkin pie is a beloved dessert, especially during the fall and holiday seasons. Its rich, creamy filling, warm spices, and flaky crust make it a comforting treat that is perfect for gatherings. In this recipe, we’re elevating the classic pumpkin pie by using sweetened condensed milk, which adds an extra layer of sweetness and creaminess to the filling. Whether you’re a seasoned baker or trying your hand at making pie for the first time, this guide will walk you through everything you need to know to create the perfect pumpkin pie. Read on to discover the secrets to making a pie that will impress everyone at the table.

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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. The addition of sweetened condensed milk not only sweetens the pie but also contributes to its smooth and silky texture. The combination of pumpkin puree, spices, and sweetened condensed milk creates a filling that is flavorful and rich, making it an irresistible dessert. This recipe is particularly popular because it simplifies the process of making pumpkin pie, as the sweetened condensed milk replaces both the sugar and the cream or milk typically used in pumpkin pie recipes.

Ingredients List for Pumpkin Pie With Sweetened Condensed Milk

To create this delicious pumpkin pie, you will need the following ingredients:

1. Pumpkin Puree: You can use canned pumpkin puree or make your own by roasting a fresh pumpkin and blending the flesh until smooth.
2. Sweetened Condensed Milk: This is the key ingredient that provides sweetness and a creamy texture to the pie filling.
3. Eggs: Eggs help bind the ingredients together and give the pie its structure.
4. Ground Cinnamon: Adds a warm, sweet-spicy flavor that is essential in pumpkin pie.
5. Ground Ginger: Contributes a slightly sharp, spicy flavor that complements the sweetness of the pie.
6. Ground Nutmeg: Provides a nutty, slightly sweet flavor with hints of clove.
7. Ground Cloves: Adds a strong, warm, and slightly bitter flavor that enhances the overall spice profile.
8. Salt: A pinch of salt balances the sweetness and enhances the flavors of the spices.
9. Pie Crust: You can use a store-bought crust or make your own for a homemade touch.

Ingredients List for the Pie Crust (Optional, if making from scratch)

If you prefer to make your pie crust from scratch, here’s what you’ll need:

1. All-Purpose Flour: The base for your crust, providing structure.
2. Cold Unsalted Butter: Butter is crucial for a flaky crust. Make sure it’s cold and cut into small pieces.
3. Ice Water: Helps bring the dough together without making it too sticky.
4. Salt: Enhances the flavor of the crust.
5. Sugar: Optional, but a small amount of sugar can add a slight sweetness to the crust.

Substitutions and Variations

If you need to adjust the recipe due to dietary restrictions, ingredient availability, or personal preferences, here are some substitutions and variations you can try:

1. Dairy-Free Version: Replace the sweetened condensed milk with a dairy-free alternative, such as sweetened condensed coconut milk.
2. Gluten-Free Crust: Use a gluten-free flour blend to make your crust, or opt for a store-bought gluten-free crust.
3. Sugar-Free Version: Use a sugar-free sweetened condensed milk or make your own using a sugar substitute like stevia or erythritol.
4. Spice Adjustments: Feel free to adjust the spices to suit your taste. You can add more cinnamon for a sweeter, spicier flavor, or reduce the cloves if you prefer a milder taste.
5. Homemade Pumpkin Puree: For a more authentic flavor, roast and puree fresh pumpkin instead of using canned pumpkin puree.

Step-by-Step Cooking Instructions

Let’s dive into the detailed process of making this pumpkin pie. The steps are straightforward, and with a little patience, you’ll have a beautiful pie ready to serve.

1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help the crust set quickly and prevent it from becoming soggy.
2. Prepare the Pie Crust: If you’re using a store-bought crust, let it thaw according to the package instructions. If you’re making your crust from scratch, mix the flour, salt, and sugar in a bowl. Add the cold butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Roll out the dough on a floured surface and place it into your pie dish. Trim the edges and crimp them as desired.
3. Mix the Pumpkin Filling: In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Use a whisk to mix the ingredients until smooth and well combined.
4. Pour the Filling Into the Crust: Carefully pour the pumpkin filling into the prepared pie crust. Use a spatula to spread the filling evenly.
5. Bake the Pie: Place the pie on the middle rack of your preheated oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes. The pie is done when the filling is set but still slightly jiggly in the center.
6. Cool the Pie: Once baked, remove the pie from the oven and let it cool on a wire rack. The filling will continue to set as it cools. Cool the pie completely before slicing to ensure clean cuts.

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

Cooking a pumpkin pie with sweetened condensed milk is a rewarding experience that doesn’t require advanced baking skills. Here’s a step-by-step guide to help you through the process:

1. Step 1: Gather Your Ingredients: Ensure all your ingredients are at room temperature before starting. This makes mixing easier and helps achieve a smooth filling.
2. Step 2: Prepare Your Crust: If you’re using a homemade crust, chill it in the refrigerator for at least 30 minutes before rolling it out. This helps prevent shrinkage during baking.
3. Step 3: Pre-Bake (Blind Bake) the Crust: For an extra crisp crust, you can pre-bake it before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes.
4. Step 4: Make the Filling: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and spices until the mixture is smooth and well-blended.
5. Step 5: Fill the Crust: Pour the prepared filling into the pre-baked crust. Use a spatula to spread the filling evenly to the edges.
6. Step 6: Bake the Pie: Place the pie in the oven and follow the baking times as detailed earlier. Check the pie about 10 minutes before the end of the baking time. If the crust is browning too quickly, cover it with foil to prevent burning.
7. Step 7: Cool and Serve: Let the pie cool completely before serving. This allows the flavors to meld together and the filling to fully set.

Common Mistakes to Avoid

Even with a straightforward recipe, there are some common pitfalls to be aware of when making pumpkin pie with sweetened condensed milk. Here’s how to avoid them:

1. Overmixing the Filling: Overmixing can incorporate too much air into the filling, causing it to puff up and then sink when cooling. Mix just until the ingredients are combined.
2. Undercooking the Pie: Ensure your pie is fully cooked before removing it from the oven. The filling should be set with only a slight jiggle in the center.
3. Overbaking: Conversely, be careful not to overbake your pie, as this can cause the filling to crack. Check the pie towards the end of the baking time to avoid this.
4. Not Cooling the Pie Properly: Cooling the pie too quickly or slicing into it before it’s fully cooled can result in a runny filling. Let it cool at room temperature.
5. Skipping the Blind Bake (Pre-Baking) Step: If you want a crispier crust, don’t skip the blind baking step. This is especially important if you’re using a homemade crust.

Serving and Presentation Tips

Pumpkin pie is a classic dessert, but with a few thoughtful touches, you can elevate its presentation to impress your guests. Here are some ideas:

1. Whipped Cream: Top each slice with a dollop of whipped cream. For a festive touch, sprinkle a little cinnamon or nutmeg over the cream.
2. Caramel Drizzle: A drizzle of caramel sauce over the pie adds a rich, decadent flavor that pairs wonderfully with the spices in the filling.
3. Candied Pecans: Sprinkle chopped candied pecans over the pie for added texture and a nutty contrast to the creamy filling.
4. Garnish with Cinnamon Sticks: Place a few cinnamon sticks on top of the pie or alongside each slice for a rustic, autumnal presentation.

How to Serve Pumpkin Pie With Sweetened Condensed Milk

Pumpkin pie is best served slightly chilled or at room temperature. Here’s how you can serve it to your guests:

1. Slice the Pie Carefully: Use a sharp knife to slice the pie, wiping the knife clean between each cut to ensure neat slices.
2. Add a Scoop of Ice Cream: For an indulgent treat, serve each slice with a scoop of vanilla ice cream.
3. Accompany with Hot Beverages: Pumpkin pie pairs well with coffee, hot chocolate, or spiced tea. Offer these beverages alongside your pie for a cozy, complete dessert experience.

Presentation Ideas for Pumpkin Pie With Sweetened Condensed Milk

To make your pumpkin pie visually appealing, consider these presentation ideas:

1. Decorative Pie Crust: Before baking, use a small cookie cutter to cut out shapes from leftover pie dough and place them around the edge of the pie for a decorative crust.
2. Use a Pie Plate with a Fluted Edge: A fluted pie plate adds a touch of elegance to the presentation.
3. Serve on a Pedestal Cake Stand: Present your pie on a cake stand to elevate its appearance at the dessert table.

Pumpkin Pie With Sweetened Condensed Milk Recipe Tips

Here are a few additional tips to ensure your pumpkin pie turns out perfectly every time:

1. Make-Ahead Option: Pumpkin pie can be made a day ahead of time. Store it in the refrigerator and bring it to room temperature before serving.
2. Avoid Overfilling the Crust: Leave a little room at the top of the crust when pouring in the filling to prevent overflow during baking.
3. Room Temperature Ingredients: Using room temperature eggs and pumpkin puree helps the filling mix together more smoothly.

Frequently Asked Questions (FAQs)

Q: Can I use evaporated milk instead of sweetened condensed milk?
A: No, evaporated milk is not sweetened, so it won’t provide the same flavor or texture. Stick with sweetened condensed milk for this recipe.

Q: How long can pumpkin pie be stored?
A: Pumpkin pie can be stored in the refrigerator for up to 3-4 days. Cover it loosely with plastic wrap or foil.

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

Q: What if my pie crust gets too dark?
A: If the edges of your crust are browning too quickly, cover them with foil or use a pie crust shield during baking.

Q: Why is my pie filling cracking?
A: Cracks in the filling are usually caused by overbaking. To avoid this, bake the pie just until the center is set but still slightly jiggly.

Conclusion

Pumpkin pie with sweetened condensed milk is a delightful variation on the classic pumpkin pie, offering a rich, creamy texture and perfectly balanced sweetness. Whether you’re making it for a holiday feast or a cozy fall dessert, this recipe is sure to become a favorite. With the tips, variations, and step-by-step instructions provided, you’ll be able to create a pumpkin pie that’s not only delicious but also beautifully presented. So gather your ingredients, preheat your oven, and get ready to enjoy the warm, comforting flavors of homemade pumpkin pie!

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