Pumpkin Pie With Sweetened Condensed Milk Recipe

Pumpkin pie is a timeless dessert that graces tables during the holiday season, and it’s beloved for its rich, creamy filling and flaky crust. One variation that stands out is pumpkin pie made with sweetened condensed milk. This ingredient not only simplifies the recipe but also adds a delightful sweetness and creaminess that’s hard to resist. If you’re looking to impress your guests or simply enjoy a delicious homemade treat, this recipe is your go-to guide. Read on to discover everything you need to know to make a pumpkin pie with sweetened condensed milk that’s sure to be the star of your dessert table.

What is Pumpkin Pie with Sweetened Condensed Milk?

Pumpkin pie with sweetened condensed milk is a variation of the traditional pumpkin pie that uses sweetened condensed milk instead of regular milk or cream. Sweetened condensed milk is milk that has had most of its water content removed and sugar added, resulting in a thick, sweet liquid. When used in pumpkin pie, it creates a filling that is smooth, creamy, and perfectly sweetened. The natural flavors of pumpkin puree are enhanced by the sweetness of the milk, while the spices add warmth and depth, making this dessert irresistible.

Ingredients List for Pumpkin Pie with Sweetened Condensed Milk

Before diving into the baking process, it’s important to gather all the necessary ingredients. Here’s what you’ll need to make a classic pumpkin pie with sweetened condensed milk:

For the Pie Crust:

• 1 ¼ cups all-purpose flour: Provides structure for the crust.
• ½ teaspoon salt: Enhances the flavor of the crust.
• ½ cup (1 stick) unsalted butter, cold and cut into small cubes: Adds richness and flakiness to the crust.
• 2 to 4 tablespoons ice water: Helps bind the dough together.

For the Pumpkin Pie Filling:

• 1 can (15 ounces) pumpkin puree: The star ingredient, offering a robust pumpkin flavor.
• 1 can (14 ounces) sweetened condensed milk: Adds sweetness and creaminess to the filling.
• 2 large eggs: Help set the filling and add richness.
• 1 teaspoon ground cinnamon: Adds warmth and spice.
• ½ teaspoon ground ginger: Offers a subtle, earthy flavor.
• ¼ teaspoon ground nutmeg: Provides a hint of nutty, sweet spice.
• ¼ teaspoon ground cloves: Adds depth with its strong, aromatic flavor.
• ½ teaspoon salt: Balances the sweetness and enhances the overall flavor.

Substitutions and Variations

One of the beauties of baking is the ability to adapt recipes to fit your needs or preferences. Here are some substitutions and variations you can try with this pumpkin pie recipe:

Substitutions:

• Crust: If you’re short on time, you can use a store-bought pie crust instead of making one from scratch. Gluten-free pie crusts are also available for those with dietary restrictions.
• Pumpkin Puree: You can use homemade pumpkin puree if you prefer a fresher taste. Simply roast and puree a sugar pumpkin for a more authentic flavor.
• Spices: Feel free to adjust the spices to your liking. You can use pumpkin pie spice instead of the individual spices listed above, or add a pinch of cardamom for a unique twist.
• Sweetened Condensed Milk: If you’re looking for a lower-calorie option, try using fat-free sweetened condensed milk. Alternatively, you can substitute with coconut milk for a dairy-free version, though you’ll need to add sugar to taste since coconut milk isn’t pre-sweetened.

Variations:

• Spiced Pumpkin Pie: Increase the amount of spices for a more intense flavor. You can also add a tablespoon of dark rum or bourbon to the filling for an adult twist.
• Maple Pumpkin Pie: Replace the sweetened condensed milk with a mixture of maple syrup and heavy cream for a distinct maple flavor.
• Chocolate Pumpkin Pie: Add a layer of melted chocolate to the bottom of the pie crust before pouring in the pumpkin filling, or mix some chocolate chips into the filling for a chocolate-pumpkin combo.
• Nutty Pumpkin Pie: Add a layer of chopped pecans or walnuts to the bottom of the crust for added texture and flavor.

Step-by-Step Cooking Instructions

Now that you have your ingredients and possible variations in mind, let’s get into the actual process of making your pumpkin pie with sweetened condensed milk. This step-by-step guide will walk you through each part of the recipe to ensure your pie turns out perfectly.

Step 1: Prepare the Pie Crust

1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
4. Form the dough: Gather the dough into a ball, flatten it 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 the dough into a circle about 12 inches in diameter.
6. Transfer to the pie dish: Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
7. Pre-bake the crust: For a crispier crust, pre-bake (blind bake) the crust by lining it with parchment paper, filling it with pie weights, and baking at 375°F (190°C) for 10-12 minutes.

Step 2: Prepare the Pumpkin Filling

1. Combine pumpkin and sweetened condensed milk: In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
2. Add the eggs: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Add spices and salt: Stir in the cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

Step 3: Assemble the Pie

1. Pour the filling into the crust: Once your crust is ready, pour the pumpkin mixture into the pie shell, spreading it out evenly.
2. Bake the pie: Place the pie in a preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.
3. Cool the pie: Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling time helps the filling set properly.

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 process, especially when you see the final result: a perfectly baked pie with a smooth, custard-like filling and a golden, flaky crust. Here’s a quick summary of the cooking process to ensure you get it just right:

1. Preheat your oven: Always start by preheating your oven to 425°F (220°C) to ensure it’s ready when you are.
2. Prepare your crust: Whether you’re making a homemade crust or using a store-bought one, ensure it’s properly chilled and pre-baked if you prefer a crispier base.
3. Mix your filling: Combine your pumpkin puree, sweetened condensed milk, eggs, and spices until smooth.
4. Bake the pie: Start with a higher temperature to set the crust and filling, then lower the temperature to finish baking the pie without burning the edges.
5. Cool before serving: Allow the pie to cool completely before slicing to ensure clean, neat slices.

Common Mistakes to Avoid

Even with a straightforward recipe, there are a few common pitfalls to be aware of. Here are some tips to help you avoid them:

1. Overmixing the dough: When making the crust, avoid overmixing the dough as it can result in a tough, chewy crust. The goal is to keep the butter cold and intact to create a flaky texture.
2. Undercooking the pie: Make sure the pie is fully cooked before removing it from the oven. If the filling is still jiggly in the center, it needs more time. Insert a knife or toothpick into the center to check if it comes out clean.
3. Skipping the cooling time: It’s tempting to cut into your pie as soon as it’s out of the oven, but letting it cool completely is crucial for the filling to set. Cutting too soon can cause the filling to be runny.
4. Not blind-baking the crust: If you prefer a crispier crust, don’t skip the blind-baking step. It prevents the crust from becoming soggy once the filling is added.
5. Overloading with spices: While spices are essential for flavor, be careful not to overpower the pumpkin with too much spice. Start with the recommended amounts and adjust to taste.

Serving and Presentation Tips

Once your pie is baked and cooled, it’s time to think about how to present and serve it. A well-presented pie can make all the difference in impressing your guests.

How to Serve Pumpkin Pie with Sweetened Condensed Milk

• Temperature: Serve your pumpkin pie at room temperature or slightly chilled. Some people prefer it cold, but room temperature allows the flavors to shine.
• Accompaniments: Pumpkin pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, try serving it with a drizzle of caramel sauce or a sprinkle of cinnamon sugar.
• Slicing: Use a sharp knife dipped in hot water to slice the pie cleanly. Wipe the knife between cuts to ensure each slice looks neat and professional.

Presentation Ideas for Pumpkin Pie with Sweetened Condensed Milk

• Garnish: Decorate the top of your pie with a light dusting of cinnamon or nutmeg. You can also arrange small, decorative pie crust leaves or other shapes on top for a festive touch.
• Serving plates: Choose plates that complement the pie’s colors. White or cream-colored plates work well to highlight the golden-brown crust and orange filling.
• Plating: Serve each slice with a small swirl of whipped cream or a scoop of ice cream beside it, garnished with a mint leaf or a cinnamon stick for a polished presentation.

Pumpkin Pie Recipe Tips

To ensure your pumpkin pie with sweetened condensed milk turns out perfectly every time, keep these tips in mind:

1. Use cold ingredients for the crust: Cold butter and ice water are key to a flaky crust. If your kitchen is warm, chill the flour and mixing bowl before starting.
2. Don’t overbake: Pumpkin pie filling should be set around the edges but still slightly wobbly in the center when you take it out of the oven. It will continue to set as it cools.
3. Let the pie rest: Allow the pie to cool and rest for at least two hours before serving. This helps the filling firm up and makes slicing easier.
4. Store leftovers properly: Cover any leftover pie with plastic wrap or foil and refrigerate. It will keep for up to four days in the refrigerator.
5. Make ahead: You can prepare the pie crust and filling separately a day in advance. Assemble and bake the pie the next day for fresh results.

Frequently Asked Questions (FAQs)

Q: Can I use evaporated milk instead of sweetened condensed milk?
A: No, evaporated milk and sweetened condensed milk are not interchangeable. Evaporated milk is unsweetened and has a thinner consistency, while sweetened condensed milk is thick and sweet. If using evaporated milk, you’ll need to adjust the sugar content in the recipe.

Q: Can I make this pie ahead of time?
A: Yes, pumpkin pie can be made a day or two in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q: How do I prevent the pie crust from getting soggy?
A: Blind-baking the crust (pre-baking it before adding the filling) can help prevent a soggy crust. You can also brush the crust with an egg wash to create a barrier between the crust and filling.

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

Q: How do I know when the pie is done?
A: The pie is done when the filling is set around the edges and only slightly jiggly in the center. A knife inserted into the center should come out mostly clean.

Conclusion

Making a pumpkin pie with sweetened condensed milk is a delightful way to bring a touch of sweetness and creaminess to this classic dessert. By following this comprehensive guide, you’ll be able to create a pie that’s rich in flavor, perfectly spiced, and beautifully presented. Whether you’re serving it for a holiday gathering or as a special treat, this pumpkin pie is sure to impress. So gather your ingredients, follow the steps, and enjoy the delicious results of your homemade creation!

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