Growing up, I can still vividly remember the smell of my grandma’s homemade Pumpkin Pie Recipe With Condensed Milk wafting through the house every Thanksgiving. It was a tradition she’d been perfecting for as long as I could remember, and it always brought the whole family together in the most comforting way. There was just something so special about that creamy, spiced pumpkin filling nestled in a perfectly flaky crust – it was pure comfort in every bite. To this day, that Pumpkin Pie Recipe With Condensed Milk takes me right back to those cozy holiday gatherings, surrounded by the people I love most. It’s become a staple in my own home now, and I’m thrilled to share this treasured recipe with you.
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Why This Pumpkin Pie Recipe With Condensed Milk Recipe Will Become Your Go-To
The Secret Behind Perfect Pumpkin Pie Recipe With Condensed Milk
This Pumpkin Pie Recipe With Condensed Milk is truly special because of the unique way the filling is made. By using sweetened condensed milk instead of regular milk or cream, you get an extra rich, creamy, and decadent texture that sets it apart from other pumpkin pie recipes. The condensed milk also gives the filling a gorgeous golden color and subtle caramelized flavor that’s absolutely divine. Plus, it couldn’t be easier to make – just mix up a few simple ingredients and you’re well on your way to pumpkin pie perfection.
Essential Ingredients You’ll Need
To make this showstopping Pumpkin Pie Recipe With Condensed Milk, you’ll need:
- Pumpkin puree – Make sure to use 100% pure pumpkin, not pumpkin pie filling. This provides the base for the delicious pumpkin flavor.
- Sweetened condensed milk – As I mentioned, this is the secret ingredient that makes the filling extra rich and creamy.
- Eggs – Helps bind the filling and gives it a lovely custard-like texture.
- Spices – A blend of cinnamon, ginger, nutmeg, and cloves adds that classic pumpkin pie flavor.
- Salt – Just a pinch to balance the sweetness.
- Pie crust – You can use a store-bought crust or make your own. Either way, it provides the perfect crisp, flaky base.
Step-by-Step Pumpkin Pie Recipe With Condensed Milk Instructions
Preparing Your Pumpkin Pie Recipe With Condensed Milk
This Pumpkin Pie Recipe With Condensed Milk is incredibly easy to make, with just a handful of simple steps. It takes about an hour from start to finish, and the only equipment you’ll need is a mixing bowl, whisk, and a 9-inch pie plate. Let’s get started!
1- Preheat your oven to 425°F and grease a 9-inch pie plate. If using a store-bought crust, unroll it and press it into the prepared pie plate, crimping the edges decoratively.
2- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula. Bake for 15 minutes at 425°F.
4- Reduce the oven temperature to 350°F and continue baking for 40-45 minutes, until the center is almost set. The pie should still have a slight jiggle in the middle when done.
5- Allow the Pumpkin Pie Recipe With Condensed Milk to cool completely on a wire rack, about 2-3 hours. This helps the filling set up perfectly.
6- Once cooled, slice and serve with whipped cream, ice cream, or your favorite toppings. Enjoy every bite of this rich, creamy Pumpkin Pie Recipe With Condensed Milk!
Pro Tips for Success
To ensure your Pumpkin Pie Recipe With Condensed Milk turns out absolutely perfect, here are a few pro tips:
- Make sure to use room temperature ingredients for the best mixing and rising.
- Don’t overmix the filling, as this can cause cracks in the final pie.
- Keep a close eye on the pie during the last 10-15 minutes of baking to prevent over-browning.
- Let the pie cool completely before slicing to allow the filling to set properly.
- Consider making the pie a day in advance to allow the flavors to meld.
Serving and Storing Your Pumpkin Pie Recipe With Condensed Milk
Perfect Pairings for Pumpkin Pie Recipe With Condensed Milk
This classic Pumpkin Pie Recipe With Condensed Milk is the perfect finishing touch to any Thanksgiving or holiday meal. It pairs beautifully with a scoop of vanilla ice cream, a dollop of sweetened whipped cream, or a drizzle of caramel sauce. It also makes a delicious dessert for Christmas, Halloween, or even just a cozy autumn evening at home.
Storage and Make-Ahead Tips
Leftover Pumpkin Pie Recipe With Condensed Milk can be stored, covered, in the refrigerator for up to 4 days. It also freezes incredibly well – simply wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months. To serve, thaw overnight in the fridge and enjoy as usual.
For make-ahead convenience, you can prepare the pie filling in advance and store it in the refrigerator for up to 3 days before baking. When ready to bake, simply pour the filling into a fresh pie crust and pop it in the oven. This makes for a super easy and stress-free dessert on the big day.
Variations and Dietary Adaptations for Pumpkin Pie Recipe With Condensed Milk
Creative Pumpkin Pie Recipe With Condensed Milk Variations
While this classic Pumpkin Pie Recipe With Condensed Milk is simply divine as-is, there are plenty of ways to put your own spin on it. Try swapping out the spices for pumpkin pie spice blend, or adding a hint of bourbon or brandy to the filling. You could also layer the pie with a cream cheese swirl or top it with a streusel crumble for extra texture. And for the fall and winter holidays, consider adding a sprinkle of crushed gingersnaps or candied pecans.
Making Pumpkin Pie Recipe With Condensed Milk Diet-Friendly
To make this Pumpkin Pie Recipe With Condensed Milk a bit more diet-friendly, you can try a few simple substitutions. For a gluten-free version, use a store-bought gluten-free pie crust or make your own using a gluten-free flour blend. For a lower-carb option, swap the sweetened condensed milk for an equal amount of unsweetened almond milk and use a sugar-free sweetener instead of regular sugar. And for a dairy-free Pumpkin Pie Recipe With Condensed Milk, simply use a plant-based milk in place of the condensed milk and opt for a vegan pie crust.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pure pumpkin puree?
A: No, it’s best to use 100% pure pumpkin puree for this Pumpkin Pie Recipe With Condensed Milk. Pumpkin pie filling already contains added sweeteners and spices, which can throw off the balance of the recipe.
Q: How do I know when the pumpkin pie is done baking?
A: The Pumpkin Pie Recipe With Condensed Milk is done when the center is almost set, with a slight jiggle in the middle. It should take about 40-45 minutes of baking at 350°F.
Q: Can I make this Pumpkin Pie Recipe With Condensed Milk ahead of time?
A: Absolutely! You can prepare the filling up to 3 days in advance and store it in the fridge until ready to bake. You can also bake the whole pie 1-2 days ahead of time and keep it refrigerated until serving.
Q: How do I store leftover Pumpkin Pie Recipe With Condensed Milk?
A: Leftover pie should be stored, covered, in the refrigerator for up to 4 days. It also freezes very well – just wrap tightly and freeze for up to 2 months.
Q: Why did my pumpkin pie crack on top?
A: Overmixing the filling or baking at too high of a temperature can cause cracks to form on the surface of the Pumpkin Pie Recipe With Condensed Milk. Be sure to mix the ingredients gently and keep an eye on the pie towards the end of baking.
Pumpkin Pie Recipe With Condensed Milk
- Total Time: 70
- Yield: 8
Description
This Pumpkin Pie Recipe with Condensed Milk is a classic, crowd-pleasing dessert that’s perfect for any occasion. The combination of aromatic spices, creamy pumpkin, and rich condensed milk creates a decadent and velvety texture that will have your guests coming back for seconds.
Ingredients
– 1 (15 oz) can pumpkin puree
– 1 (14 oz) can sweetened condensed milk
– 2 large eggs
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1 (9 inch) unbaked pie crust
Instructions
1. – Preheat oven to 425°F.
2. – In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until well combined.
3. – Add the cinnamon, ginger, cloves, and nutmeg, and whisk until fully incorporated.
4. – Pour the pumpkin mixture into the unbaked pie crust.
5. – Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-50 minutes, or until the center is almost set.
6. – Allow the pie to cool completely before slicing and serving.
Notes
For a flakier crust, blind bake the pie crust for 10-15 minutes before adding the filling. You can also top the pie with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor and presentation.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
This Pumpkin Pie Recipe With Condensed Milk is truly a treasured family recipe that I’m thrilled to share with you. With its rich, creamy filling, perfectly spiced flavor, and flaky crust, it’s sure to become a new holiday tradition in your home. I can’t wait for you to experience the same comforting nostalgia that this pie brings me every time. So gather your ingredients, preheat your oven, and get ready to enjoy the best Pumpkin Pie Recipe With Condensed Milk you’ve ever tasted. Don’t forget to let me know how it turns out in the comments below!
