Pumpkin Pie With Sweetened Condensed Milk Recipe

Pumpkin pie is a must-have dessert during the fall season, especially around Thanksgiving. This version uses sweetened condensed milk, which not only adds a rich creaminess but also simplifies the recipe by combining both the milk and sugar components into one ingredient. The result is a silky, smooth pie that's perfectly sweetened and full of warm, autumnal spices. Whether you're a pumpkin pie enthusiast or making it for the first time, this recipe is sure to impress your family and friends. Read on for the full recipe, along with tips, substitutions, and serving suggestions to help you create the perfect pumpkin pie.

What Is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin pie with sweetened condensed milk is a variation of the classic pumpkin pie that uses sweetened condensed milk instead of the traditional combination of cream or evaporated milk and sugar. This substitution makes the filling extra creamy and gives it a rich, smooth texture. The pie is flavored with the usual pumpkin spice blend of cinnamon, nutmeg, ginger, and cloves, and baked in a flaky pie crust until set and slightly golden.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

To make this creamy, flavorful pumpkin pie, you’ll need the following ingredients:

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ cup cold unsalted butter (cut into small cubes)
• 3-4 tablespoons ice water

Alternatively, you can use a store-bought pie crust to save time.

For the Pumpkin Pie Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

Substitutions and Variations

Pumpkin pie is a classic, but there are several ways you can tweak this recipe to suit your preferences or dietary needs:

• Gluten-Free: Use a gluten-free pie crust or make your own using a gluten-free flour blend.
• Dairy-Free: Substitute the sweetened condensed milk with a dairy-free version made from coconut or almond milk. You can make it at home or find it in most grocery stores.
• Spices: Adjust the spices to your liking. If you prefer a more robust spice flavor, increase the cinnamon or add a bit of cardamom or allspice. You can also use 2 teaspoons of pumpkin pie spice in place of the individual spices.
• Sugar-Free: Use a sugar-free sweetened condensed milk substitute, available in some specialty stores or online.
• Toppings: Consider adding a layer of pecans or streusel on top of the pie before baking for added texture and flavor.

Step-by-Step Cooking Instructions

Creating this pumpkin pie is straightforward, and the results are deliciously satisfying. Here’s how to make it from scratch:

Step 1: Prepare the Pie Crust

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Slowly add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. It should be moist but not sticky.
4. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and ⅛-inch thick.
6. Transfer to Pie Dish: Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges if desired. Refrigerate while you prepare the filling.

If using a store-bought crust, follow the package instructions for preparation.

Step 2: Prepare the Pumpkin Pie Filling

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Mix the Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
3. Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.

Step 3: Bake the Pie

1. Bake at High Heat: Bake the pie at 425°F (220°C) for 15 minutes.
2. Reduce Heat: 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.
3. Cool: Remove the pie from the oven and let it cool on a wire rack. The filling will continue to set as it cools.

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

Here’s a quick overview of key steps to ensure your pumpkin pie turns out perfectly:

1. Pie Crust: Ensure your butter is cold when making the crust to achieve a flaky texture. If using a store-bought crust, follow the package instructions for pre-baking or thawing.
2. Mixing the Filling: Whisk the filling until completely smooth. This ensures a silky texture and even baking.
3. Baking: Start with a high oven temperature to set the crust, then reduce the heat to cook the filling gently without overbaking.

Common Mistakes to Avoid

1. Overworking the Dough: Overworking the pie dough can make it tough instead of flaky. Mix just until the dough comes together.
2. Overbaking: Pumpkin pie filling can crack if overbaked. The pie is done when the center is set but still slightly jiggly. It will firm up as it cools.
3. Underbaking the Crust: Ensure the pie crust is fully baked by starting at a higher temperature. If the edges brown too quickly, cover them with foil.
4. Using Pumpkin Pie Filling Instead of Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.

Serving and Presentation Tips

Pumpkin pie is a timeless dessert, but a few presentation touches can make it even more special:

1. Serve with Whipped Cream: A dollop of whipped cream on each slice is a classic touch. For a vegan option, use coconut whipped cream.
2. Garnish with Spices: Sprinkle a little cinnamon or nutmeg on top of the whipped cream for extra flavor and visual appeal.
3. Add a Drizzle: Drizzle each slice with caramel sauce or a spiced maple syrup for added sweetness.

How to Serve Pumpkin Pie with Sweetened Condensed Milk

This pie is delicious on its own, but here are some ways to serve it for extra indulgence:

1. Classic Slice: Serve each slice with a generous dollop of whipped cream or ice cream.
2. With Coffee or Tea: Pair the pie with a hot cup of coffee, spiced tea, or chai latte for a cozy treat.
3. Warm with Ice Cream: Slightly warm the pie and serve it with a scoop of vanilla ice cream for a delicious contrast.

Presentation Ideas for Pumpkin Pie with Sweetened Condensed Milk

Make your pumpkin pie the star of the dessert table with these presentation ideas:

1. Elegant Platter: Serve the pie on a large, decorative platter with autumnal decorations like mini pumpkins or fall leaves.
2. Individual Servings: Plate each slice with a small cinnamon stick and a swirl of whipped cream for a refined touch.
3. Rustic Style: Place the pie in the center of a rustic wooden board and surround it with seasonal fruits or nuts for a festive look.

Pumpkin Pie with Sweetened Condensed Milk Recipe Tips

• Room Temperature Ingredients: Make sure your eggs are at room temperature for smoother mixing and a more consistent texture in the filling.
• Chilling Time: Allow the pie to cool completely before slicing. This helps the filling set properly and makes the pie easier to cut.
• Storage: Store any leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days.

Frequently Asked Questions (FAQs)

Q: Can I make pumpkin pie ahead of time? A: Yes! Pumpkin pie can be made 1-2 days in advance. Store it in the refrigerator and bring it to room temperature or slightly warm it before serving.

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

Q: Can I use homemade pumpkin puree? A: Absolutely! If using homemade pumpkin puree, ensure it’s well-drained and similar in texture to canned pumpkin to avoid excess moisture in the filling.

Q: How can I prevent cracks in the pumpkin pie? A: To prevent cracks, avoid overbaking and don’t overmix the filling. Also, let the pie cool slowly, avoiding sudden temperature changes.

Q: What if I don’t have all the spices? A: If you don’t have all the individual spices, you can substitute with 2 teaspoons of pumpkin pie spice, which contains a blend of cinnamon, nutmeg, ginger, and cloves.

Conclusion

Pumpkin pie with sweetened condensed milk is a deliciously creamy and easy-to-make dessert that’s perfect for fall. The smooth filling, spiced with warm autumn flavors, and encased in a flaky pie crust, is sure to be a hit at your holiday table or any time you’re craving a slice of classic comfort. With this recipe, you can enjoy a rich and flavorful pumpkin pie with minimal effort, thanks to the sweetened condensed milk that simplifies the preparation. Whether you’re a seasoned baker or a beginner, this pie is a guaranteed success. So, gather your ingredients, preheat your oven, and get ready to enjoy the best pumpkin pie you’ve ever made!

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