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Pumpkin Pie with Condensed Milk – Creamy Fall Dessert

Pumpkin Pie with Condensed Milk – Creamy Fall Dessert

Description

Welcome to a warm slice of fall heaven with our Creamy Pumpkin Pie Delight! There’s nothing like the smell of freshly baked pumpkin pie filling your kitchen on a cool autumn day. This classic dessert, featuring the rich, velvety texture of pumpkin and the subtle sweetness of condensed milk, is perfect for any family gathering or cozy evening. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe will guide you to pumpkin pie perfection. Let’s dive into the delicious world of Pumpkin Pie with Condensed Milk and discover the ultimate fall treat!

Ingredients

Scale
  • 1 pie crust (pre-made or homemade)
  • 2 cups pumpkin puree (canned or homemade)
  • 1 cup sweetened condensed milk
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt

If you need a dairy-free alternative, you can substitute the butter with plant-based butter or coconut oil, and use a dairy-free condensed milk option.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Make sure the oven is fully heated before placing your pie inside, ensuring an even bake.

Step 2: Prepare the Pumpkin Pie Filling

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, eggs, melted butter, and vanilla extract. Stir well to make sure the mixture is smooth and free of lumps. Add in the spices: cinnamon, nutmeg, ginger, and salt. These warming spices create that classic pumpkin pie flavor.

Step 3: Assemble the Pie

Place your pie crust into a 9-inch pie dish. Pour the pumpkin filling into the crust, using a spatula to smooth the top and evenly distribute the filling.

Step 4: Bake the Pie

Place the pie in the oven and bake for 50-60 minutes. You’ll know the pie is done when the filling has set and a toothpick inserted into the center comes out clean. If the crust starts to brown too much before the filling is set, cover the edges with aluminum foil to prevent burning.

Step 5: Cool and Serve

Allow the pie to cool completely on a wire rack before slicing and serving. This step is crucial for setting the custard-like filling. Serve with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch.

Equipment

Notes

  1. Use Fresh Pumpkin Puree: For a more authentic flavor, try using homemade pumpkin puree. Simply roast a sugar pumpkin, scoop out the flesh, and blend until smooth.
  2. Prevent a Soggy Crust: To avoid a soggy bottom crust, you can pre-bake the pie crust (blind bake) for about 10 minutes before adding the filling.
  3. Spice Adjustments: Don’t hesitate to adjust the spice levels to your preference. For a spicier pie, increase the ginger and cinnamon, or add a pinch of cloves or allspice.

Find it online: https://optimalrecipes.com/pumpkin-pie-with-condensed-milk/