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Indulge in the irresistible flavors of fall with our pumpkin pie recipe with condensed milk, a tantalizing treat that combines the richness of pumpkin with the velvety smoothness of condensed milk. This classic dessert is sure to warm your heart and create lasting memories.
From preparing the pumpkin to assembling the perfect pie, our comprehensive guide will walk you through every step of this culinary adventure. Let’s embark on a journey of sweet and savory indulgence!
Ingredients and Measurements
Creating a delectable pumpkin pie with condensed milk requires a harmonious blend of essential ingredients. Each ingredient plays a pivotal role in shaping the pie’s texture, flavor, and overall appeal.
The following measurements provide a precise guide to ensure a perfectly balanced pie:
Pumpkin Puree
1 (15-ounce) can of pure pumpkin puree
Pure pumpkin puree forms the heart of the pie, providing its vibrant color and rich, earthy flavor. Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
Sweetened Condensed Milk
1 (14-ounce) can of sweetened condensed milk
Sweetened condensed milk adds a luscious sweetness and creamy texture to the pie. It eliminates the need for additional sugar and provides a velvety smoothness.
Evaporated Milk
1 (12-ounce) can of evaporated milk
Evaporated milk contributes to the pie’s creamy texture and adds a subtle milky flavor. It can be substituted with an equal amount of regular milk if desired.
Pumpkin Pie Spice
1 tablespoon of pumpkin pie spice
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Pumpkin pie spice is a fragrant blend of spices, typically including cinnamon, nutmeg, ginger, cloves, and allspice. It imparts a warm and inviting aroma and flavor to the pie.
Eggs
2 large eggs
Eggs act as binders, helping to set the pie and give it structure. They also contribute to the pie’s richness and custard-like texture.
Variations and Substitutions
- For a vegan pumpkin pie, use dairy-free condensed milk and evaporated milk alternatives, and replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
- To enhance the sweetness, add 1/2 cup of granulated sugar or brown sugar to the filling.
- For a richer flavor, use dark brown sugar instead of granulated sugar.
li>If you don’t have pumpkin pie spice, you can substitute it with a combination of cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), and ginger (1/4 teaspoon).
Pumpkin Preparation
Preparing the pumpkin is the first step in making a delicious pumpkin pie with condensed milk. It involves removing the seeds and pulp, and then cooking the pumpkin until it is soft and tender.
To begin, cut the pumpkin in half and scoop out the seeds and pulp. You can use a spoon or your hands to remove the seeds and pulp. Once the seeds and pulp have been removed, rinse the pumpkin halves with cold water.
Cooking the Pumpkin, Pumpkin pie recipe with condensed milk
There are several different ways to cook the pumpkin for pumpkin pie. You can bake it, steam it, or microwave it. Each method has its own advantages and disadvantages.
- Baking:Baking the pumpkin is a good option if you want to get a caramelized flavor. To bake the pumpkin, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the pumpkin into 1-inch cubes and place them on a baking sheet.
Drizzle the pumpkin cubes with olive oil and season with salt and pepper. Roast the pumpkin for 30-45 minutes, or until the pumpkin is tender and slightly browned.
- Steaming:Steaming the pumpkin is a good option if you want to preserve the pumpkin’s nutrients. To steam the pumpkin, fill a steamer with water and bring it to a boil. Cut the pumpkin into 1-inch cubes and place them in the steamer basket.
Steam the pumpkin for 15-20 minutes, or until the pumpkin is tender.
- Microwaving:Microwaving the pumpkin is a quick and easy option. To microwave the pumpkin, cut the pumpkin into 1-inch cubes and place them in a microwave-safe bowl. Add 1/4 cup of water to the bowl and microwave the pumpkin on high for 5-7 minutes, or until the pumpkin is tender.
Pie Crust: Pumpkin Pie Recipe With Condensed Milk
A pie crust is a layer of dough that forms the outer casing of a pie. For a pumpkin pie, there are several types of pie crusts that can be used:
- Homemade pie crust:This is made from scratch using flour, butter, and water. It can be either a single crust or a double crust.
- Refrigerated pie crust:This is a pre-made pie crust that is found in the refrigerated section of the grocery store. It is a convenient option, but it may not be as flavorful as a homemade pie crust.
- Frozen pie crust:This is a pre-made pie crust that is found in the frozen section of the grocery store. It is a good option if you are short on time, but it may be even less flavorful than a refrigerated pie crust.
If you are making a homemade pie crust, there are a few tips that you can follow to ensure that it turns out well:
- Use cold ingredients. This will help to prevent the butter from melting and making the crust tough.
- Work the dough quickly. Overworking the dough will make it tough.
- Chill the dough before rolling it out. This will help to prevent the crust from shrinking in the oven.
Once you have made the pie crust, you will need to blind bake it. This means baking the crust without the filling. This will help to prevent the crust from becoming soggy. To blind bake a pie crust, preheat the oven to 350 degrees Fahrenheit.
Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
Pie Filling
Making the pumpkin pie filling is a simple and rewarding process. Follow these steps to create a delicious and creamy filling:
In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, sugar, salt, cinnamon, ginger, and nutmeg. Stir until all ingredients are well combined and smooth.
Seasoning and Spices
Seasoning and spices play a crucial role in enhancing the flavor of the pumpkin pie filling. The classic combination of cinnamon, ginger, and nutmeg adds warmth and depth to the pie. Adjust the amount of spices to your taste preferences, but be sure to use enough to balance the sweetness of the condensed milk and pumpkin puree.
Assembling the Pie
Once the filling is ready, it’s time to assemble the pumpkin pie. Start by pouring the filling into the prepared pie crust. Pour it slowly and evenly, ensuring it fills the crust without overflowing.
To create a decorative pie crust edge, you can use a fork or your fingers to crimp the edges. Simply press the tines of a fork or your fingers along the rim of the crust to create a decorative pattern.
You can also use a pastry cutter to trim the edges for a more polished look.
Chilling and Baking
Once the pie is assembled, refrigerate it for at least 2 hours, or up to overnight, before baking. This will help the filling set and prevent it from bubbling excessively during baking.
When ready to bake, preheat the oven to 350°F (175°C). Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown. Allow the pie to cool completely before slicing and serving.
Baking s
Baking the pumpkin pie is a crucial step to achieve a perfect texture and flavor. Follow these instructions carefully to ensure your pie turns out perfectly.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) before you start assembling the pie.
Baking Time and Temperature
Place the assembled pie on a baking sheet and bake it for 50-60 minutes, or until the center of the pie is set and the edges are golden brown.
Checking for Doneness
- Insert a toothpick or a thin knife into the center of the pie. If it comes out clean or with just a few moist crumbs attached, the pie is done.
- Gently shake the pie; if the center barely wobbles, it’s ready.
Serving and Storage
Once the pumpkin pie has cooled completely, it’s ready to serve. Cut into slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
To store the pumpkin pie, cover it loosely with plastic wrap and refrigerate for up to 3 days. For longer storage, wrap the pie tightly in plastic wrap and freeze for up to 2 months.
Reheating the Pie
To reheat the pie, thaw it in the refrigerator overnight if frozen. Then, preheat the oven to 350°F (175°C) and bake the pie for 15-20 minutes, or until warmed through.
Final Review
As you savor the final bite of your homemade pumpkin pie, let the warm and comforting flavors linger on your palate. This delectable dessert is not just a culinary creation; it’s a testament to the joy of home baking and the love shared around the table.
Whether you’re celebrating a special occasion or simply craving a taste of autumn, our pumpkin pie recipe with condensed milk is sure to deliver a moment of pure bliss.
