How to Make Pumpkin Pie Recipe Condensed Milk Step-by-Step

pumpkin pie recipe condensed milk

Have you ever wondered why certain pumpkin pies are really superior to others? Is there magic involved, or is there some secret ingredient that makes them happen? Today, we’re going to show you one of those secrets: sweetened condensed milk.

This rich gem transforms an ordinary pumpkin pie into a showstopper. So let’s get cracking right away and learn how to make this yummy treat step by step!

Overview

This sweetened condensed milk pumpkin pie recipe is unique in that it uses sweetened condensed milk, which is sweet and creamy without needing to add extra sugar. Preparing it takes about 45 minutes, and baking for another hour, so it’s perfect for any baker beginner to pro—either way, you’ll have your apron strings around your waist in no time. The difficulty level is beginner, so don’t worry if you are a beginner; this recipe will guide you through every step.

Essential Ingredients

To prepare our yummy pumpkin pie, here are the basic ingredients:

• 1 deep dish premade frozen pie crust: Form your pie crust. You can choose to prepare your own crust.
• 15 oz pumpkin puree: Not pumpkin pie filling but pure pumpkin puree ensures. authenticity.
• 14 oz sweetened condensed milk: Adds natural sweetness and creaminess.
• 2 large eggs: Acts as a binder and aid in setting the filling.
• 2 teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves gives classic flavor.
• ½ teaspoon salt: Enhances other flavors subtly.
• Optional ingredients like melted butter (2 tbsp) can add texture additionally.

For substitutions, substitute almond milk for sweetened condensed milk for a light version, but the results will be slightly altered. In the event of dairy-free, locate the plant-based version that is “sweetened.”

Step-by-Step Instructions

Let’s start preparing this delicious dessert!

1. Preheat Your Oven: Set the oven’s temperature to 175°C (350°F). Preheating prevents uneven cooking after placing the pie inside.
2. Prepare the Pie Crust: Thaw the frozen store-bought pie crust completely. If wanted, pre-bake the crust at 375°F for about 8-10 minutes before filling. By doing this, the bottom doesn’t become wet.
3. Mix Wet Ingredients: Beat the eggs light and fluffy in a large mixing bowl. Add the sweetened condensed milk slowly, stirring continuously. Next, smooth up the pumpkin puree.
4. Add Dry Ingredients: Sprinkle with pumpkin pie spice and a little salt. Combine in a gentle manner until all is well combined. Do not overmix as it will make the pie filling heavy,
5. Pour Into Crust: Pour the filling carefully into the prebaked pie crust. Make sure the filling is evenly distributed throughout the crust.
6. Bake: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center will firm up as it cools, but it could still be slightly jiggly..
7. Cool: Allow the pie to cool completely on a wire rack before slicing and serving.

Assembly

The fun part is next—assembly!

• Position the assembled pie onto a baking sheet lined with parchment paper to contain any spills during baking.
• For presentation purposes, consider decorating the edges of the crust with fluted designs or cutouts shaped like leaves to give it a festive touch.

Storage and Make-Ahead Tips

Allow the pie to cool fully on a wire rack before slicing. For leftovers, cover them tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.

Reheat slices by microwaving them briefly or by warming them in a slow oven until heated through. If preplanning, you can freeze unbaked pies for two months. Just thaw in the fridge overnight and bake according to the recipe.

Recipe Variations

You can experiment with other spices such as cardamom or allspice for intriguing variations. Chopping chocolate chips or caramel drizzle can also produce suspenseful contrasting flavor profiles.

Conclusion

There you go—a simple and convenient way to make a pumpkin pie using sweetened condensed milk. Feel free to adjust the recipe based on taste or dietary needs. Share your masterpieces with loved ones and have fun trying out different combinations!

FAQs

Q: Would I be able to use canned pumpkin puree instead of fresh pumpkin?

A: Yes, but ensure the fresh pumpkin is cooked until very soft and blended smooth. Keep in mind that moisture content can differ between fresh and canned.

Q: What are the health benefits of eating pumpkin pie?

A: In addition to being high in fiber, antioxidants, potassium, and vitamins A and C, pumpkins also boost immunity, promote healthy skin, and support eye health.

Q: How much time does the pie keep in the refrigerator?

A: Properly stored, pumpkin pie should remain fresh for around 3-4 days when kept chilled below 40°F (4°C). By following these guidelines, you’ll soon master the art of crafting a delectable pumpkin pie with sweetened condensed milk, ready to impress anyone fortunate enough to taste it! Happy baking!