Pumpkin Pie With Sweetened Condensed Milk Recipe

Pumpkin pie is a beloved dessert, especially during the fall and holiday seasons. It's rich, creamy, and filled with warm spices that evoke memories of cozy family gatherings. This recipe, made with sweetened condensed milk, takes that traditional flavor up a notch with an extra layer of sweetness and creaminess. Whether you're new to baking or a seasoned pro, this step-by-step guide will help you create a pumpkin pie that’s sure to impress. Read on to discover how to make the perfect pumpkin pie with sweetened condensed milk.

What is Pumpkin Pie?

Pumpkin pie is a classic American dessert typically made during the fall and winter months, particularly for Thanksgiving. It's a custard pie with a filling made from pumpkin puree, eggs, sugar, and a mix of spices like cinnamon, nutmeg, and cloves, all nestled in a flaky pie crust. The smooth and creamy texture of the filling contrasts beautifully with the crispness of the crust, making it a delightful dessert that pleases nearly everyone.

Ingredients List for Pumpkin Pie

To make a delicious pumpkin pie with sweetened condensed milk, you’ll need the following ingredients:

Main Ingredients:

1. Premade Pie Crust: A 9-inch premade pie crust is the foundation of this recipe. It’s a time-saver and provides the perfect flaky base for the pumpkin filling.
2. Pumpkin Puree: A 15-ounce can of pumpkin puree is the star of the pie. Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugars and spices.
3. Eggs: Three large eggs help bind the filling and contribute to the custard-like texture of the pie.
4. Sweetened Condensed Milk: A 14-ounce can of sweetened condensed milk adds sweetness and a rich, creamy texture that elevates the traditional pumpkin pie to new heights.
5. Pumpkin Pie Spice: 1 ½ tablespoons of pumpkin pie spice brings that warm, signature flavor to the pie. This blend typically includes cinnamon, nutmeg, ginger, and cloves.
6. Vanilla Extract: 1 tablespoon of vanilla extract enhances the overall flavor and adds a subtle sweetness.
7. Salt: ¾ teaspoon of salt balances the sweetness and enhances the flavors of the other ingredients.

Substitutions and Variations

While the classic pumpkin pie is delicious as is, you might want to experiment with some substitutions and variations depending on your dietary needs or flavor preferences.

Ingredient Substitutions:

1. Crust Options: If you prefer a homemade crust, you can easily substitute the premade pie crust with a homemade one. Alternatively, a graham cracker crust can offer a slightly different texture and flavor.
2. Sweetened Condensed Milk: If you’re looking for a dairy-free option, you can substitute sweetened condensed milk with a coconut milk-based version or make your own using non-dairy milk and a sweetener.
3. Pumpkin Puree: While pumpkin puree is traditional, you can substitute it with butternut squash or sweet potato puree for a slight twist in flavor.
4. Spices: Customize the spice level to your liking by adjusting the amount of pumpkin pie spice or adding extra cinnamon, nutmeg, or ginger.

Variations:

1. Spiked Pumpkin Pie: Add a tablespoon or two of bourbon or dark rum to the filling for an adult-friendly version of the pie with a subtle kick.
2. Maple Pumpkin Pie: Replace part of the sweetened condensed milk with pure maple syrup for a deeper, more complex sweetness.
3. Crumble Topping: Add a streusel topping made of brown sugar, butter, flour, and pecans for a crunchy contrast to the creamy filling.
4. Gingerbread Crust: Use a gingerbread cookie crust for a festive twist on the traditional pie.

Step-by-Step Cooking Instructions

Making a pumpkin pie with sweetened condensed milk is straightforward and doesn’t require any advanced baking skills. Follow these steps to achieve the perfect pie every time.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This will ensure your pie bakes evenly once it’s in the oven.

Step 2: Prepare the Pie Crust

If using a premade pie crust, place it into a 9-inch pie dish and crimp the edges if desired. For added stability, you can blind bake the crust. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes until the edges start to turn golden. Remove the weights and parchment paper and set the crust aside.

Step 3: Mix the Filling

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk the mixture until it is smooth and well combined, ensuring there are no lumps.

Step 4: Fill the Crust

Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth the top, ensuring the filling is evenly distributed.

Step 5: Bake the Pie

Place the pie in the preheated oven at 425°F (220°C) for 15 minutes. This initial high temperature helps set the crust and filling. After 15 minutes, reduce the oven temperature to 325°F (165°C) and bake for an additional 30-40 minutes. The pie is done when the filling is mostly set but still has a slight jiggle in the center.

Step 6: Cool the Pie

Once baked, remove the pie from the oven and let it cool on a wire rack. Cooling allows the filling to set completely. Once cooled, chill the pie in the refrigerator until you’re ready to serve.

How to Cook Pumpkin Pie: A Step-by-Step Guide

Making the perfect pumpkin pie requires attention to detail, particularly during the baking process. Here’s a more detailed look at how to cook pumpkin pie with sweetened condensed milk, ensuring every step is executed perfectly.

Pre-Baking the Crust (Blind Baking)

Blind baking the crust before adding the filling is essential to avoid a soggy bottom. By pre-baking, you give the crust a head start, ensuring it remains crisp even after the filling is added. This step is particularly important when using a wet filling like pumpkin pie, as the moisture can seep into the crust during baking.

Mixing the Filling

When mixing the filling, be sure to whisk the ingredients thoroughly. A smooth filling without lumps ensures a consistent texture throughout the pie. The sweetened condensed milk should be fully incorporated into the pumpkin puree, eggs, and spices. If the mixture is too thick, you can add a small amount of milk or cream to reach the desired consistency.

Baking at Two Temperatures

Baking the pie at two different temperatures might seem unnecessary, but it’s crucial for achieving the right texture. The initial high temperature helps the pie crust set quickly and start to brown, while the lower temperature allows the filling to cook slowly and evenly, preventing cracks on the surface.

Checking for Doneness

To check if your pie is done, gently shake the pie pan. The center should have a slight jiggle, but it shouldn’t be liquid. The edges of the filling should be set, and the top should have a slight sheen. Remember, the pie will continue to set as it cools, so avoid over-baking.

Common Mistakes to Avoid

Even the best bakers can make mistakes. Here are some common pitfalls to watch out for when making pumpkin pie with sweetened condensed milk:

Overmixing the Filling

Overmixing can introduce too much air into the filling, leading to a pie that puffs up during baking and then deflates, creating cracks. Mix just until the ingredients are combined.

Not Pre-Baking the Crust

Skipping the blind baking step can result in a soggy crust that lacks the crisp texture that contrasts so nicely with the creamy filling.

Overbaking the Pie

Overbaking can cause the filling to crack and become dry. It’s better to err on the side of underbaking slightly, as the filling will continue to set as it cools.

Using the Wrong Pumpkin

Using pumpkin pie filling instead of pumpkin puree will throw off the sweetness and spice levels, as pie filling is already seasoned and sweetened. Always use pure pumpkin puree for the best results.

Serving and Presentation Tips

Presentation is key when serving pumpkin pie. A beautifully presented pie can elevate the dining experience and make the dessert even more enjoyable.

How to Serve Pumpkin Pie

Pumpkin pie is best served chilled or at room temperature. Slice the pie into even wedges using a sharp knife. For clean slices, wipe the knife with a warm, damp cloth between cuts. Serve each slice with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra touch of sweetness.

Presentation Ideas for Pumpkin Pie

1. Whipped Cream Topping: Pipe whipped cream around the edges of the pie or create decorative swirls in the center of each slice.
2. Candied Pecans: Add a few candied pecans on top of each slice for a crunchy contrast and a touch of elegance.
3. Spice Dusting: Lightly dust the top of the pie with cinnamon or nutmeg before serving to enhance the visual appeal and aroma.
4. Pie Crust Cutouts: Use leftover pie crust to create decorative shapes like leaves or pumpkins. Bake them separately and place them on top of the pie before serving.

Pumpkin Pie Recipe Tips

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

1. Room Temperature Ingredients: Using room temperature eggs and sweetened condensed milk will help the filling mix more easily and bake more evenly.
2. Preventing Cracks: To prevent cracks in the filling, avoid overbaking and let the pie cool slowly. Rapid temperature changes can cause the filling to crack.
3. Pie Shield: Use a pie shield or aluminum foil to cover the edges of the crust during baking if they start to brown too quickly.
4. Chill Before Serving: For the best flavor and texture, chill the pie for at least 2 hours before serving. This allows the flavors to meld and the filling to set fully.

Frequently Asked Questions (FAQs)

Q: Can I use homemade pumpkin puree instead of canned?
A: Yes, homemade pumpkin puree can be used. Just ensure it’s well-drained and has a similar consistency to canned puree.

Q: Can I make this pie ahead of time?
A: Absolutely! Pumpkin pie can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

Q: How should I store leftover pumpkin pie?
A: Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep for 3-4 days.

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

Q: What if my pie cracks?
A: If your pie cracks, don’t worry! It will still taste delicious. You can cover the cracks with whipped cream or serve it as is.

Conclusion

Pumpkin pie with sweetened condensed milk is a delicious and easy dessert that’s perfect for any fall gathering or holiday celebration. With its rich, creamy filling and perfectly spiced flavor, it’s sure to become a favorite in your household. By following the step-by-step instructions, considering the tips, and avoiding common mistakes, you’ll be able to create a pumpkin pie that not only tastes amazing but also looks beautiful on your table. So, gather your ingredients, preheat your oven, and enjoy the process of making this classic dessert that’s sure to delight everyone who takes a bite.

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