Make a Sweet Treat: Pumpkin Pie Recipe with Condensed Milk

Pumpkin pie recipe with condensed milk – Calling all pumpkin enthusiasts! Let’s embark on a culinary adventure with our pumpkin pie recipe using condensed milk. This delightful dessert combines the classic flavors of fall with the creamy richness of condensed milk, promising an unforgettable treat.

As we dive into the steps, we’ll guide you through preparing the velvety pumpkin filling, crafting a flaky pie crust, and assembling everything with ease. Whether you’re a seasoned baker or just starting your kitchen journey, this recipe will empower you to create a homemade masterpiece.

Pumpkin Pie Filling

Pumpkin pie filling is the heart of this classic dessert. It’s made with a combination of pumpkin puree, spices, and condensed milk. The pumpkin puree can be made from fresh or canned pumpkin. If using fresh pumpkin, you’ll need to roast it first.

Once the pumpkin is cooked, you can scoop out the flesh and puree it in a blender or food processor.

Spicing the Pumpkin Filling

The spices used in pumpkin pie filling can vary depending on your personal preference. Some common spices include cinnamon, nutmeg, ginger, cloves, and allspice. You can also add a bit of vanilla extract for extra flavor.

Condensed Milk

Condensed milk is a key ingredient in pumpkin pie filling. It adds a rich, creamy flavor and helps to thicken the filling. You can use sweetened or unsweetened condensed milk, depending on your desired sweetness level.

Pie Crust

Creating a flaky and flavorful pie crust from scratch is a crucial step in achieving a perfect pumpkin pie. Follow these steps to master the art of pie crust making:

Chilling the dough before rolling it out is essential for a flaky crust. The cold temperature prevents the gluten from developing too much, resulting in a tender and crumbly texture.

Ingredients

• 2 1/4 cups (275g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (2 sticks/227g) unsalted butter, cold and cut into small cubes
• 1/2 cup (120ml) ice water

Instructions

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
5. When ready to roll out the dough, lightly flour a work surface and divide the dough in half.
6. Roll out each half into a 12-inch (30cm) circle.
7. Transfer one circle to a 9-inch (23cm) pie plate and trim the edges.
8. Pour in the pumpkin pie filling.
9. Top with the remaining crust and trim the edges again.
10. Crimp the edges to seal the crust.

Tips for Crimping and Sealing

Crimping the edges of the pie crust not only adds a decorative touch but also ensures a secure seal. Here are a few techniques:

• Fluting:Use your thumb and forefinger to press and fold the edges of the crust over and under, creating a series of small scallops.
• Forking:Press the tines of a fork around the edges of the crust to create a decorative pattern.
• Braiding:Divide the edges of the crust into three strands and braid them together.

Assembly and Baking

Once the pie crust is prepared and the pumpkin filling is ready, it’s time to assemble and bake the pie. Follow these steps for a perfectly cooked and visually appealing pumpkin pie.

Transferring the Pumpkin Filling, Pumpkin pie recipe with condensed milk

Pour the pumpkin filling into the prepared pie crust, leaving about 1/2 inch of space from the rim. Use a spatula to smooth the top of the filling and remove any air bubbles.

Creating a Lattice Top

For a decorative touch, create a lattice top by rolling out another sheet of pie dough. Cut the dough into strips and weave them over the filling, creating a lattice pattern. Trim any excess dough and tuck the edges under the rim of the pie crust.

If you’re looking for a sweet and creamy dessert that’s perfect for fall, try this pumpkin pie recipe with condensed milk. It’s easy to make and always a crowd-pleaser. And if you’re looking for something a little different, try this strawberry angel food dessert . It’s light and fluffy, and the perfect way to end a summer meal.

But if you’re craving something with a bit more spice, go back to the pumpkin pie recipe with condensed milk. It’s the perfect way to warm up on a cold night.

Baking the Pie

Preheat the oven to 350°F (175°C). Place the pie on a baking sheet and bake for 50-60 minutes, or until the crust is golden brown and the filling is set. To check if the pie is done, insert a toothpick into the center of the filling.

If it comes out clean, the pie is ready.

Serving and Storage: Pumpkin Pie Recipe With Condensed Milk

Pumpkin pie is best served warm or at room temperature. Top it with whipped cream, vanilla ice cream, or a dollop of crème fraîche for an extra indulgent treat. You can also sprinkle some cinnamon or nutmeg on top for a touch of spice.

Storage

Pumpkin pie can be stored in the refrigerator for up to 3 days. Cover the pie loosely with plastic wrap or aluminum foil to prevent it from drying out. If you want to store the pie for longer, you can freeze it for up to 2 months.

Wrap the pie tightly in plastic wrap and then in aluminum foil before freezing.

Leftover Pumpkin Pie Filling

If you have any leftover pumpkin pie filling, you can use it to make other delicious treats, such as:

• Pumpkin pie bars
• Pumpkin pie cupcakes
• Pumpkin pie muffins
• Pumpkin pie ice cream

Ending Remarks

And there you have it, folks! With a little bit of patience and love, you’ve created a delectable pumpkin pie that will impress your family and friends. Remember, the key to a perfect pie lies in the details, so take your time and enjoy the process.

Happy baking!