Perfect Pumpkin Pie Recipe with Condensed Milk

Why This Recipe Will Be Your Favorite

Pumpkin pie is a classic dessert that warms the heart and delights the taste buds, especially during the holidays. But what if we told you this recipe guarantees a creamy texture, rich flavor, and foolproof preparation? With Pumpkin Pie Recipe Condensed Milk, this version ensures your pie is perfectly sweetened and irresistibly smooth, every time.

What Makes This Pumpkin Pie Recipe Special?

• Condensed milk magic: Its sweetness and creamy consistency eliminate the guesswork, making the pie filling beautifully balanced.
• One-bowl simplicity: Minimal cleanup while achieving maximum flavor.
• Unique spice blend: A secret mix of warm spices gives this pie a distinctive twist.

Pumpkin Pie Recipe Card

Quick Facts:

Ingredients

Here’s everything you need for the ultimate pumpkin pie:

Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 425°F (220°C).
• Roll out the pie crust into a 9-inch pie pan, crimping the edges for a decorative touch.

2. Mix the Filling

• In a large bowl, whisk together pumpkin puree, condensed milk, and eggs until smooth.
• Add spices (cinnamon, ginger, nutmeg, cloves) and salt. Stir until well combined.

3. Assemble the Pie

• Transfer the filling into the prepared pie crust and use a spatula to create a smooth surface

4. Bake to Perfection

• Bake at 425°F for 15 minutes.
• Reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes, or until the filling is set and a knife inserted into the center comes out clean.

5. Cool and Serve

• Let the pie cool on a wire rack for at least 2 hours.
• Serve with whipped cream or a sprinkle of cinnamon for an extra festive touch.

Success Tips

1. Room-Temperature Ingredients: Ensure the eggs and condensed milk are at room temperature to achieve a smooth filling.
2. Prevent a Soggy Crust: Pre-baking the crust for 10 minutes can help keep it crisp.
3. Spice It Up: Adjust the spice blend to suit your preference—add cardamom or allspice for a unique twist.

FAQs: Your Questions Answered

1. Is it possible to substitute fresh pumpkin for canned?

Definitely! Replace the canned pumpkin with 1 ½ cups of fresh puree, ensuring it’s well-cooked and blended to a smooth consistency.

2. What’s the Best Way to Store Pumpkin Pie?

Keep the pie refrigerated in a covered container for up to 3 days, then serve at room temperature or warm the slices gently before enjoying.

3. Can I Make This Recipe Ahead of Time?

Yes! Pumpkin pie is perfect for prepping ahead. Bake it the day before and store it in the fridge until ready to serve.

Expert Tips & Variations

What Top Competitors Missed

• Caramelized Topping: Sprinkle a thin layer of sugar on top and brulée it with a kitchen torch for an impressive finish.
• Dairy-Free Option: Use coconut condensed milk and a vegan crust for a plant-based twist.
• Deep Dish Delight: Double the filling recipe and bake in a deep dish crust for a thicker pie.

Unexpected Additions

• Chocolate Swirl: Drizzle melted dark chocolate over the filling before baking for a marbled effect.
• Nutty Crunch: Top with candied pecans or a crumbly streusel topping for texture.

Troubleshooting: Common Problems & Solutions

1. Cracks in the Filling

• Why it Happens: Overbaking causes the custard to crack.
• Fix It: Take the pie out of the oven when the center still has a slight jiggle; it will set as it cools.

2. Runny Filling

• Why it Happens: The filling wasn’t baked long enough.
• Fix It: Return the pie to the oven and bake at 350°F for 10-15 minutes, checking frequently.

3. Burnt Edges

• Why it Happens: The crust cooks faster than the filling.
• Fix It: Use a pie shield or cover the edges with foil halfway through baking.

Trusted Resources for More Tips

1. Pumpkin Pie Baking Tips – King Arthur Baking
2. The Science of Pie – Serious Eats
3. Pumpkin Recipes & Ideas – Food Network

Enjoy baking this classic dessert with confidence! Your family and friends will thank you for bringing this delicious pie to the table.