Slice of pumpkin pie with sweetened condensed milk on a plate, surrounded by autumn leaves, cinnamon sticks, and small pumpkins.

Pumpkin Pie with Sweetened Condensed Milk: The Best Recipe for Creamy Perfection

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Introduction

Pumpkin pie is a timeless dessert loved for its rich, creamy filling and perfectly spiced flavor. This recipe takes it to the next level with sweetened condensed milk, creating an ultra-creamy texture and a subtly sweet taste. Follow this easy guide to make a pumpkin pie that will wow your family and friends.

Why Use Sweetened Condensed Milk in Pumpkin Pie?

Sweetened condensed milk is a game-changer for pumpkin pie. Here’s why:

  • It adds creaminess without the need for heavy cream or evaporated milk.
  • Its natural sweetness balances the earthy flavor of pumpkin and warm spices.
  • It guarantees a smooth, velvety filling every time.

Ingredients for Pumpkin Pie with Sweetened Condensed Milk

Here’s what you’ll need to make this delicious dessert:

For the Crust:

  • 1 9-inch pie crust (homemade or store-bought).

For the Filling:

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

How to Make Pumpkin Pie with Sweetened Condensed Milk

Follow these simple steps to bake the creamiest pumpkin pie:

1. Prepare the Crust

Place the pie crust into a 9-inch pie dish. Crimp or trim the edges for a decorative finish. Set aside.

2. Make the Filling

In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.

3. Assemble the Pie

Pour the filling into the prepared crust. Smooth the surface with a spatula for an even finish.

4. Bake the Pie

  • Preheat your oven to 425°F (220°C).
  • Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes. The pie is done when a knife inserted near the center comes out clean.

5. Cool and Serve

Let the pie cool on a wire rack for 2 hours before slicing. Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.

Tips and Tricks for the Perfect Pumpkin Pie

A slice of creamy pumpkin pie with sweetened condensed milk on a plate, adorned with a cinnamon stick and autumn leaves, perfect for cozy gatherings.
Treat yourself to the creamiest pumpkin pie made with sweetened condensed milk. This easy-to-follow recipe guarantees a deliciously smooth filling and flaky crust.
  • Avoid Overbaking: Overbaking can cause cracks. Remove the pie as soon as the center is set.
  • Adjust the Spices: For a personal touch, experiment with spice blends to suit your taste.
  • Storage: Refrigerate leftover pie in an airtight container for up to 3 days.

Variations to Try

  1. Gluten-Free Pumpkin Pie: Use a gluten-free pie crust for a celiac-friendly dessert.
  2. Pumpkin Pie with Graham Cracker Crust: Swap the traditional crust for a graham cracker base.
  3. Mini Pumpkin Pies: Bake the filling in a muffin tin for individual servings.
  4. Dairy-Free Option: Replace sweetened condensed milk with a coconut-based alternative.

Conclusion

This pumpkin pie with sweetened condensed milk is the ultimate creamy dessert that’s easy to make and sure to impress. Whether you’re serving it for a family dinner or a cozy celebration, this recipe guarantees rave reviews.

Try it today and let us know how it turned out!

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