Pumpkin pie is a timeless dessert that graces tables during the fall and holiday seasons. Its rich, velvety texture combined with the warm, spicy flavors makes it an irresistible treat. If you're looking to make the perfect pumpkin pie using sweetened condensed milk, you’ve come to the right place. This guide will walk you through everything from the ingredients to the final presentation, ensuring you impress your guests with a pie that’s not only delicious but also easy to make. Keep reading to discover how to create a pumpkin pie that’s sure to become a new family tradition.
What is Pumpkin Pie with Sweetened Condensed Milk?
Pumpkin pie with sweetened condensed milk is a luscious, creamy dessert that brings together the flavors of pumpkin, warm spices, and a hint of sweetness from the condensed milk. Unlike traditional pumpkin pie recipes that often use evaporated milk and sugar separately, this version simplifies the process by combining the sweetness and creaminess into one ingredient: sweetened condensed milk. The result is a pie that's rich in flavor with a smooth, custard-like filling that holds its shape perfectly.
Ingredients List for Pumpkin Pie with Sweetened Condensed Milk
To create this delicious pumpkin pie, you will need the following ingredients:
- 1 9-inch premade pie crust: Using a premade crust saves time and effort, ensuring your pie has a perfect, flaky base.
- 15-ounce can of pumpkin puree: This forms the foundation of the pie, giving it that classic pumpkin flavor.
- 3 large eggs: Eggs help bind the ingredients together and give the pie its custard-like consistency.
- 14-ounce can of sweetened condensed milk: This adds sweetness and creaminess to the filling.
- 1 ½ tablespoon of pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves, this spice mix gives the pie its signature warmth.
- 1 tablespoon of vanilla extract: Enhances the overall flavor, adding depth and a subtle sweetness.
- ¾ teaspoon of salt: Balances the sweetness and enhances the flavors.
Substitutions and Variations
One of the beauties of pumpkin pie is its versatility. You can easily tweak the recipe to suit your taste preferences or dietary needs. Here are a few ideas:
- Crust Substitutions: If you're not a fan of premade crusts, you can make your own from scratch using flour, butter, and a pinch of salt. Alternatively, for a gluten-free option, consider using a crust made from almond flour or a store-bought gluten-free pie crust.
- Dairy-Free Variation: To make the pie dairy-free, you can substitute the sweetened condensed milk with a dairy-free version made from coconut milk or almond milk. The result will still be creamy and delicious, with a slight hint of coconut or almond flavor.
- Spice Adjustments: If you prefer a stronger or milder spice profile, feel free to adjust the amount of pumpkin pie spice. You can also add other spices like cardamom or allspice for a unique twist.
- Lower Sugar Option: For a less sweet version, use unsweetened condensed milk or reduce the amount of sweetened condensed milk and compensate with a little evaporated milk or cream.
Step-by-Step Cooking Instructions
Making pumpkin pie with sweetened condensed milk is a straightforward process, perfect for both beginners and seasoned bakers. Here’s a step-by-step guide to help you make this delicious pie:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). This initial high temperature will help the crust set quickly, preventing it from becoming soggy.
- Prepare the Pie Crust: If you're using a premade crust, place it in a 9-inch pie dish, crimping the edges as desired. If you prefer to make your own crust, roll out your dough on a lightly floured surface, then transfer it to the pie dish.
- Mix the Filling: In a large mixing bowl, combine the pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt. Use a whisk to blend the ingredients together until smooth and well combined. The mixture should be thick and creamy.
- Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula to ensure an even surface.
- Bake the Pie: Place the pie in the preheated oven and 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 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Cool the Pie: Once baked, remove the pie from the oven and allow it to cool on a wire rack. This cooling period allows the filling to set fully, making it easier to slice.
- Chill the Pie (Optional): For best results, refrigerate the pie for at least 2 hours before serving. This helps the flavors to meld together and gives the pie a firmer texture.
Common Mistakes to Avoid
Even with a simple recipe like this, there are a few common pitfalls to watch out for:
- Overbaking: Overbaking can cause the filling to crack and become dry. Keep an eye on the pie during the last 10 minutes of baking, and check for doneness using a knife or toothpick.
- Underbaking: On the flip side, underbaking can result in a runny filling. Ensure that the center is set and that a knife inserted comes out clean to avoid this issue.
- Soggy Crust: To prevent a soggy crust, avoid overfilling the pie, and consider partially baking the crust before adding the filling.
- Not Allowing Enough Cooling Time: Cutting into the pie too soon can cause the filling to be runny and not set properly. Patience is key to a perfect pumpkin pie.
Serving and Presentation Tips
Presentation is everything, especially when serving a classic dessert like pumpkin pie. Here’s how you can make your pie look as good as it tastes:
- Whipped Cream Garnish: A dollop of freshly whipped cream on each slice adds a creamy contrast to the pie's spiced flavor. You can also pipe the whipped cream around the edges for a more decorative touch.
- Cinnamon Dusting: Lightly dust the top of the pie or the whipped cream with ground cinnamon or nutmeg for a beautiful and aromatic presentation.
- Caramel Drizzle: For an extra indulgent touch, drizzle some caramel sauce over the top of the pie or the whipped cream.
- Pumpkin Seeds: Toasted pumpkin seeds can be scattered over the pie or along the edge of the plate to add a bit of crunch and visual interest.
- Serve with Ice Cream: A scoop of vanilla ice cream served alongside a warm slice of pumpkin pie is a match made in heaven.
How to Serve Pumpkin Pie
Pumpkin pie is best served slightly chilled or at room temperature. After allowing the pie to cool and set, slice it with a sharp knife, wiping the blade between cuts for clean slices. If you're serving it at a holiday meal, consider placing the pie on a decorative cake stand or platter. Serve with any of the garnishes mentioned above, and watch as your guests’ faces light up with delight.
Presentation Ideas for Pumpkin Pie
When it comes to presentation, a little creativity can go a long way:
- Rustic Look: Serve the pie on a wooden cutting board with a dusting of powdered sugar or cinnamon for a rustic, cozy vibe.
- Elegant Touch: Use a silver or gold cake stand and garnish with edible gold leaf or sugared cranberries for an elegant, festive look.
- Holiday Theme: Incorporate seasonal decorations like mini pumpkins, autumn leaves, or cinnamon sticks around the pie for a holiday-themed presentation.
Pumpkin Pie Recipe Tips
- Room Temperature Ingredients: Ensure your eggs and other ingredients are at room temperature before mixing. This helps everything blend more smoothly and results in a more even texture.
- Blind Baking the Crust: For an even crisper crust, consider blind baking (pre-baking) the pie crust before adding the filling. Simply cover the crust with parchment paper, add pie weights, and bake for 10 minutes.
- Use Fresh Spices: If possible, use freshly ground spices for the best flavor. The difference in taste between freshly ground spices and pre-ground can be significant.
Frequently Asked Questions (FAQs)
1. Can I use homemade pumpkin puree instead of canned? Yes, homemade pumpkin puree can be used, but ensure it's well-drained and similar in consistency to canned pumpkin to avoid a watery pie.
2. Can I make pumpkin pie ahead of time? Absolutely! Pumpkin pie can be made a day or two ahead of time and stored in the refrigerator. It actually tastes better after the flavors have had time to meld.
3. How long does pumpkin pie last? Pumpkin pie can be stored in the refrigerator for up to 4 days. Ensure it's covered to prevent it from drying out.
4. Can I freeze pumpkin pie? Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to a month. Thaw it in the refrigerator before serving.
5. Why did my pumpkin pie crack? Cracks usually occur due to overbaking or baking at too high a temperature. Ensure you bake at the recommended temperature and check for doneness a few minutes before the timer goes off.
Conclusion
Pumpkin pie with sweetened condensed milk is a delightful twist on a classic dessert, offering simplicity without compromising on flavor. Whether you're baking for a holiday gathering or just to satisfy a seasonal craving, this recipe is sure to become a favorite in your household. With the step-by-step instructions and tips provided, you'll be able to create a pie that's not only delicious but also beautifully presented. So gather your ingredients, preheat that oven, and get ready to enjoy a slice of pumpkin perfection!
PrintPumpkin Pie With Sweetened Condensed Milk Recipe
This Pumpkin Pie with Sweetened Condensed Milk recipe is a delightful dessert featuring a smooth, creamy filling made with pumpkin puree, eggs, and warm spices. The premade pie crust makes preparation easy, and the condensed milk adds rich sweetness. Enjoy this classic fall treat with your loved ones.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 9-inch premade pie crust
- 15 oz can pumpkin puree
- 3 large eggs
- 14 oz sweetened condensed milk
- 1 ½ tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- ¾ tsp salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the mixture into the premade pie crust.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool before serving.
Notes
- Ensure the pie cools completely before slicing for clean cuts.
- You can top the pie with whipped cream or a sprinkle of cinnamon for added flavor.
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 290
- Sugar: 30g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Leave a Reply