Indulge in a Sweet Delight: Pumpkin Pie Recipe Condensed Milk

Pumpkin pie recipe condensed milk is a culinary masterpiece that blends the classic flavors of fall with the creamy richness of condensed milk. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through the steps to create a delectable treat that will warm your heart and tantalize your taste buds.

With its smooth and velvety filling encased in a flaky and golden crust, this pumpkin pie is the perfect dessert for any occasion. So gather your ingredients, preheat your oven, and let’s embark on a delightful baking journey together.

Making Pumpkin Pie with Condensed Milk

Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. This recipe uses condensed milk to give the pie a rich and creamy filling.

Preparing the Crust

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold unsalted butter, cut into small pieces.
• Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
• Add 1/4 cup ice water and mix until the dough just comes together. Do not overmix.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll out the dough to a 12-inch circle.
• Transfer the dough to a 9-inch pie plate and trim the edges.
• Fold the edges under and crimp to seal.
• Prick the bottom of the crust with a fork.

Mixing the Filling

• In a large bowl, whisk together 1 can (15 ounces) pumpkin puree, 1 can (12 ounces) evaporated milk, 1 can (14 ounces) sweetened condensed milk, 2 eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.

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• Pour the filling into the prepared crust.

Baking the Pie

• Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is set.
• Let the pie cool completely before serving.

Variations: Pumpkin Pie Recipe Condensed Milk

The classic pumpkin pie recipe using condensed milk is a versatile base for creative variations. Experiment with different crusts, fillings, and toppings to create unique and flavorful pies.

Consider the following options to customize your pumpkin pie:

Crust Variations

• Graham cracker crust:Provides a sweet and crunchy base for the pie.
• Oreo cookie crust:Adds a chocolatey twist to the classic pumpkin flavor.
• Pecan crust:Offers a nutty and buttery complement to the filling.

Filling Variations, Pumpkin pie recipe condensed milk

• Spiced pumpkin filling:Add extra warmth and flavor with a blend of cinnamon, nutmeg, ginger, and cloves.
• Pumpkin cheesecake filling:Combine the creamy texture of cheesecake with the classic pumpkin flavors.
• Pumpkin chocolate chip filling:Add a sweet and indulgent twist with semi-sweet chocolate chips.

Topping Variations

• Whipped cream:A classic topping that adds a light and airy texture.
• Caramel sauce:Drizzle a rich and decadent caramel sauce over the pie for a sweet and salty combination.
• Pecan crumble topping:Create a crunchy and flavorful topping by combining pecans, brown sugar, and flour.

Tips and Techniques

To achieve the perfect pumpkin pie with condensed milk, follow these essential tips and techniques:

Preventing a Soggy Crust

• Use a pre-baked pie crust to prevent sogginess.
• Prick the bottom of the crust with a fork to allow steam to escape.
• Bake the pie at a high temperature (425°F or 220°C) for the first 15 minutes, then reduce the heat to 350°F or 175°C for the remaining baking time.

Ensuring Even Cooking

• Preheat the oven before baking the pie to ensure even cooking.
• Place the pie in the center of the oven for even heat distribution.
• Rotate the pie halfway through baking to ensure both sides cook evenly.

Creating a Smooth and Creamy Filling

• Use canned pumpkin puree for a smooth and consistent filling.
• Mix the pumpkin puree with the condensed milk thoroughly until well combined.
• Strain the filling through a fine-mesh sieve to remove any lumps.

Troubleshooting Common Problems

• Soggy crust:If the crust is soggy, bake it for a few more minutes or try using a pre-baked crust.
• Uneven cooking:If the pie is not cooked evenly, rotate it halfway through baking.
• Lumpy filling:If the filling is lumpy, strain it through a fine-mesh sieve before baking.

Conclusive Thoughts

As you savor the last bite of your homemade pumpkin pie with condensed milk, you’ll realize that the effort was well worth it. Not only have you created a culinary masterpiece, but you’ve also shared a piece of warmth and comfort with those you love.

So go ahead, indulge in this sweet delight, and let the flavors of fall fill your home with joy.