As the leaves turn golden and the air gets crisp, there’s nothing quite like the smell of freshly baked pumpkin pie. This classic fall treat is a favorite for many, and for good reason. With its rich, creamy filling and warm spices, pumpkin pie is the perfect dessert for any autumn occasion.
But why settle for a basic pumpkin pie when you can take it to the next level? This pumpkin custard pie recipe with sweetened condensed milk is sure to impress. With its velvety texture and sweet, decadent flavor, it’s the perfect dessert for any fall get-together.
Ingredients
- 1 prepared pie crust
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F.
- Roll out your pie crust and transfer it into a 9-inch pie dish.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Let the pie cool to room temperature before serving.
Nutritional Information
One slice of this pumpkin custard pie contains approximately:
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 370mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 8g
Cooking Time
This pumpkin custard pie recipe with sweetened condensed milk should take approximately 50-55 minutes to bake, with an additional 10-15 minutes of preparation time.
Equipment
To make this recipe, you will need a 9-inch pie dish, a rolling pin, and a large mixing bowl.
Serving Suggestions
This pumpkin custard pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations
If you want to mix things up, try adding a tablespoon of bourbon or rum to the filling. You can also sprinkle some chopped pecans on top of the pie before baking for a little extra crunch.
Substitutions
If you don’t have sweetened condensed milk on hand, you can substitute it with an equal amount of evaporated milk and 3/4 cup of sugar.
Storage
This pumpkin custard pie can be stored in the refrigerator for up to 4 days. Just cover it with plastic wrap or aluminum foil to keep it fresh.
Tips
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the filling, or it may become too dense.
- Let the pie cool to room temperature before slicing, or it may fall apart.
Notes
This recipe yields 8 servings.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can make this pumpkin custard pie a day or two in advance. Just store it in the refrigerator until you’re ready to serve it.
Can I freeze this pie?
Yes, you can freeze this pumpkin custard pie for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I use a store-bought crust?
Yes, you can use a store-bought crust if you prefer. Just be sure to follow the baking instructions on the package.
Final Thoughts
This pumpkin custard pie recipe with sweetened condensed milk is a delicious twist on a classic fall dessert. With its creamy filling and warm spices, it’s the perfect way to celebrate the season. Whether you’re hosting a dinner party or just want to treat yourself to a special dessert, this pie is sure to please.