If you’re looking for a dessert that’s both easy to make and delicious, look no further than this pumpkin pie recipe made with condensed milk. This classic recipe is perfect for fall, Thanksgiving, or any time you’re in the mood for something sweet and comforting.
With just a few simple ingredients, you can create a dessert that will impress your friends and family. So, let’s get started!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the pumpkin puree, condensed milk, eggs, spices, and salt until well combined.
- Pour the mixture into the unbaked 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 the crust is golden brown.
- Remove from the oven and let cool completely before serving.
Nutritional Information:
One serving of this pumpkin pie recipe made with condensed milk contains:
- Calories: 300
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 7g
Cooking Time:
The total cooking time for this pumpkin pie recipe made with condensed milk is approximately 50-55 minutes.
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions:
This pumpkin pie recipe made with condensed milk 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 change up this pumpkin pie recipe made with condensed milk, you can add a streusel topping or swap out the spices for your favorite fall flavors. You can also use a graham cracker crust instead of a traditional pie crust for a different texture.
Substitutions:
If you don’t have pumpkin puree, you can use canned sweet potato puree instead. You can also use evaporated milk instead of condensed milk, but you’ll need to add some sugar to the recipe to sweeten it up.
Storage:
This pumpkin pie recipe made with condensed milk can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap or aluminum foil to keep it fresh.
Tips:
- Make sure to use a deep-dish pie crust to hold all of the filling.
- If you want to make your own pumpkin puree, just roast a small pumpkin in the oven until it’s soft, then scoop out the flesh and puree it in a blender or food processor.
- Don’t overbake the pie, or it will crack on top. It’s better to underbake it slightly and let it cool completely before serving.
Notes:
This pumpkin pie recipe made with condensed milk is a classic for a reason. It’s easy to make, delicious, and perfect for fall. So, why not give it a try?
Frequently Asked Questions:
Can I make this pumpkin pie recipe without condensed milk?
Yes, you can use evaporated milk instead of condensed milk, but you’ll need to add some sugar to the recipe to sweeten it up.
Can I freeze this pumpkin pie recipe?
Yes, you can freeze this pumpkin pie recipe for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
What can I use instead of a traditional pie crust?
You can use a graham cracker crust, a cookie crust, or even a gluten-free crust if you prefer.
Personal Thoughts:
I absolutely love this pumpkin pie recipe made with condensed milk. It’s so easy to make, and the sweetened condensed milk adds a richness and creaminess to the filling that you just can’t get with regular milk. Plus, the spices give it that classic fall flavor that we all know and love.
If you’re looking for a dessert that’s sure to impress your guests, this pumpkin pie recipe is a great choice. It’s perfect for Thanksgiving, but it’s also great for any fall gathering or just a cozy night in. So, give it a try and see for yourself how delicious it is!