The Ultimate Pumpkin Pie Recipe with Sweetened Condensed Milk

Pumpkin pie: the quintessential autumn dessert. This recipe uses sweetened condensed milk for an incredibly creamy, rich, and easy-to-make pie that will impress your family and friends. Forget complicated recipes; this one delivers maximum flavor with minimal effort.

Why Sweetened Condensed Milk?

Using sweetened condensed milk in your pumpkin pie offers several key advantages:

• Creaminess: It adds an unparalleled richness and creaminess that's hard to achieve with other methods. Your pie will have a luxuriously smooth texture.
• Simplicity: It simplifies the process significantly. No need for separate sugar and egg yolk mixtures!
• Enhanced Flavor: The sweetness of the condensed milk perfectly complements the spices in the pumpkin filling, creating a balanced and delicious flavor profile.

Ingredients You'll Need:

This recipe makes one 9-inch pumpkin pie.

For the Crust:

• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon salt
• ½ cup (113g) cold unsalted butter, cut into cubes
• ¼ cup (60ml) ice water

For the Filling:

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

Instructions:

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
4. Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
5. Roll and bake: On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C) or until lightly golden.

Making the Filling:

1. Combine ingredients: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
2. Pour into crust: Pour the pumpkin filling into the pre-baked pie crust.
3. Bake: Bake for 50-60 minutes at 350°F (175°C), or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
4. Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Tips for the Perfect Pumpkin Pie:

• Room temperature ingredients: Using room temperature eggs and pumpkin puree helps ensure a smoother, more evenly baked pie.
• Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
• Spice it up: Feel free to adjust the spices to your liking. A dash of allspice or a pinch of cardamom can add extra warmth.
• Whipped cream: Top with whipped cream for an extra touch of indulgence.

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