Growing up, the smell of a freshly baked Pumpkin Pie Recipe With Condensed Milk was a sure sign that the holidays were upon us. I can still vividly remember my grandma’s kitchen, filled with the comforting aroma of cinnamon, nutmeg, and that signature pumpkin scent. She’d be bustling around, carefully measuring and mixing the ingredients, her eyes sparkling with pride as she pulled that golden-brown pie out of the oven.
Grandma’s Pumpkin Pie Recipe With Condensed Milk was always the star of our Thanksgiving feast, and it’s a tradition I’ve carried on in my own home. There’s just something so special about that perfect balance of spices, the silky smooth texture, and the way it melts in your mouth. It’s a recipe that’s become a cherished part of our family’s holiday celebrations, and I’m thrilled to share it with you today.
Why This Pumpkin Pie Recipe With Condensed Milk Recipe Will Become Your Go-To
The Secret Behind Perfect Pumpkin Pie Recipe With Condensed Milk
The secret to this Pumpkin Pie Recipe With Condensed Milk lies in the use of condensed milk. While many traditional pumpkin pie recipes call for evaporated milk or even heavy cream, the condensed milk adds an unparalleled richness and creaminess that takes this dessert to the next level. The combination of the sweet, thick condensed milk and the warm spices creates a flavor that’s simply out of this world.
Essential Ingredients You’ll Need
- Pumpkin puree: The star of the show, be sure to use a high-quality canned pumpkin for the best results.
- Sweetened condensed milk: This is the key ingredient that sets this Pumpkin Pie Recipe With Condensed Milk apart from the rest.
- Eggs: Provides structure and a velvety texture.
- Ground cinnamon: Adds warmth and depth of flavor.
- Ground ginger: Complements the pumpkin and provides a subtle spice.
- Ground nutmeg: Enhances the cozy, autumnal flavors.
- Salt: Helps to balance the sweetness.
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 surprisingly easy to make, and the hands-on time is relatively short. You’ll need just a few simple ingredients and about an hour to get this classic dessert from the oven to the table.
1- Preheat your oven to 425°F (220°C) and grease a 9-inch pie dish with non-stick cooking spray.
2- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and a pinch of salt until the mixture is smooth and well combined.
3- Pour the filling into the prepared pie dish, smoothing the top with a spatula.
4- Bake the Pumpkin Pie Recipe With Condensed Milk for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the center is almost set.
5- Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
6- Slice and serve your Pumpkin Pie Recipe With Condensed Milk chilled, with a dollop of whipped cream or a sprinkle of cinnamon sugar, if desired.
Pro Tips for Success
- For an extra-smooth texture, you can blend the pumpkin puree in a food processor or blender before adding the other ingredients.
- Be careful not to overbake the pie, as this can cause cracking on the surface.
- If the edges of the crust start to brown too quickly, you can gently cover them with foil or a pie crust shield.
- Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months.
Serving and Storing Your Pumpkin Pie Recipe With Condensed Milk
Perfect Pairings for Pumpkin Pie Recipe With Condensed Milk
This Pumpkin Pie Recipe With Condensed Milk is the perfect sweet ending to a holiday meal, but it’s also delicious any time of year. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It also pairs beautifully with a cup of strong coffee or a glass of spiced cider.
Storage and Make-Ahead Tips
Pumpkin Pie Recipe With Condensed Milk can be made up to 2 days in advance and stored in the refrigerator, covered, until ready to serve. It also freezes incredibly well, so you can make it ahead of time and simply thaw it in the fridge when you’re ready to enjoy it.
Variations and Dietary Adaptations for Pumpkin Pie Recipe With Condensed Milk
Creative Pumpkin Pie Recipe With Condensed Milk Variations
If you’re feeling adventurous, you can try adding a layer of caramel or chocolate ganache to the top of your Pumpkin Pie Recipe With Condensed Milk for an extra indulgent twist. You can also experiment with different spice blends, such as adding a touch of cardamom or cloves.
Making Pumpkin Pie Recipe With Condensed Milk Diet-Friendly
For a gluten-free version of this Pumpkin Pie Recipe With Condensed Milk, simply use a pre-made gluten-free pie crust or make your own using a gluten-free flour blend. To make it vegan, you can substitute the eggs with a plant-based egg replacer and use dairy-free condensed milk. And for a low-carb adaptation, you can use a sugar-free sweetened condensed milk and a low-carb pie crust.
Frequently Asked Questions
Q: Can I use fresh pumpkin puree instead of canned?
A: Absolutely! Fresh pumpkin puree will work just as well in this Pumpkin Pie Recipe With Condensed Milk. Just be sure to roast and puree the pumpkin until it’s smooth and creamy.
Q: How do I know when the pie is done?
A: The Pumpkin Pie Recipe With Condensed Milk is ready when the center is almost set, with a slight jiggle in the middle. The edges should be golden brown and the top should appear set.
Q: Can I make this pie ahead of time?
A: Yes, this Pumpkin Pie Recipe With Condensed Milk can be made up to 2 days in advance. Simply store it in the refrigerator, covered, until ready to serve.
Q: How many servings does this recipe make?
A: This Pumpkin Pie Recipe With Condensed Milk will yield 8-10 servings, depending on how you slice it.
Q: What if the pie cracks on top?
A: Don’t worry if your Pumpkin Pie Recipe With Condensed Milk develops a few cracks on the surface. This is a common occurrence and doesn’t affect the taste or texture. Just be sure not to overbake the pie, and the cracks should be minimal.
Pumpkin Pie Recipe With Condensed Milk
- Total Time: 65
- Yield: 8
Description
Indulge in the rich, creamy goodness of this Pumpkin Pie Recipe With Condensed Milk – a quick and easy dessert that’s perfect for cozy fall gatherings or any time you crave a comforting treat.
Ingredients
– 1 (15 oz) can pumpkin puree
– 1 (14 oz) can sweetened condensed milk
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1 (9 inch) unbaked pie crust
Instructions
1. 1. Preheat oven to 425°F.
2. 2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and nutmeg until well combined.
3. 3. Pour the filling into the unbaked pie crust.
4. 4. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until the center is almost set.
5. 5. Allow the pie to cool completely on a wire rack before serving.
Notes
For best results, use a high-quality canned pumpkin puree. You can also make your own homemade pie crust for an extra special touch.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
I hope this Pumpkin Pie Recipe With Condensed Milk becomes a new holiday tradition in your home, just as it has in mine. The combination of that rich, velvety filling and the flaky, golden crust is simply irresistible. Give it a try, and I’m confident it will soon become your go-to pumpkin pie recipe. Don’t forget to let me know how it turns out in the comments below!