Creamy Pumpkin Pie with Sweetened Condensed Milk You Can Make in Minutes
Introduction: A Perfect Fall Dessert
As the crisp autumn air settles in, the perfect dessert to complement the season is undoubtedly creamy pumpkin pie with sweetened condensed milk. This luscious treat combines the rich, earthy flavors of pumpkin with the velvety sweetness of condensed milk, creating a smooth, satisfying texture that everyone will love. What’s even better? You can make this decadent pie in minutes with just a few simple steps.
Why Use Sweetened Condensed Milk in Pumpkin Pie
Sweetened condensed milk adds a richness and creaminess to the pie that elevates it above traditional recipes. It acts as both a sweetener and a thickening agent, helping the filling set beautifully while maintaining a soft, smooth texture. The result is a pie that is less dense than other variations, making it feel light and luxurious with every bite. Plus, its natural sweetness balances the earthy notes of pumpkin, providing the perfect harmony of flavors.
The Ingredients You’ll Need
To create this creamy pumpkin pie, gather the following ingredients:
- 1 (15-ounce) can of pumpkin puree
- 1 (14-ounce) can of sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
These ingredients make up the foundation of a truly indulgent pumpkin pie that’s perfect for any fall gathering.
The Role of Pumpkin in This Pie
Pumpkin isn’t just a seasonal favorite; it’s the star of this recipe. Using canned pumpkin puree is both convenient and consistent in texture, ensuring a smooth filling. Pumpkin provides a naturally earthy, slightly sweet base that complements the spices and the creamy condensed milk. The puree also helps give the pie its signature vibrant orange hue.
Step-by-Step Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 425°F (220°C). If you’re using a store-bought crust, unroll it and gently press it into a 9-inch pie dish. For a homemade crust, roll out the dough, carefully lining the pie dish. Trim any excess and crimp the edges for a decorative touch.
Step 2: Make the Creamy Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt until smooth and well combined. Whisk everything together until the mixture is smooth and free of lumps. The combination of spices and the condensed milk will give the filling a creamy consistency and an irresistible depth of flavor.
Step 3: Assemble the Pie
Pour the pumpkin filling into the prepared pie crust. Spread it out evenly with a spatula, making sure the filling is level. This step ensures the pie bakes evenly without any lumps or bubbles.
Step 4: Bake to Perfection
Set the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. After that, lower the temperature to 350°F (175°C) and bake for another 35-40 minutes until fully cooked. You’ll know the pie is done when a knife inserted into the center comes out clean. The top should be slightly firm, while the filling remains soft and creamy.
Tips for Achieving the Perfect Creamy Texture
To ensure the creamiest texture, avoid overbaking. The filling should have a slight jiggle in the center when removed from the oven—it will set fully as it cools. Using sweetened condensed milk helps avoid cracks in the filling, creating a flawless surface.
How to Serve and Garnish the Pie
Serve your creamy pumpkin pie with sweetened condensed milk at room temperature or chilled. A dollop of whipped cream or a sprinkle of cinnamon makes a beautiful garnish that enhances both presentation and flavor. For a festive touch, drizzle with caramel sauce or top with candied pecans.
Variations of the Recipe
While this recipe is classic and delicious on its own, there are ways to customize it. For a spicier kick, add extra ginger or a pinch of nutmeg. If you prefer a gluten-free option, swap the pie crust with a gluten-free version. You could also add a thin layer of dark chocolate to the bottom of the crust for a rich twist.
Making It Ahead of Time: Storage Tips
This pie can be made ahead of time, making it a perfect choice for holiday preparation. Once baked, store it in the refrigerator for up to 3 days. To serve, let the pie sit at room temperature for 30 minutes. For longer storage, the pie can be frozen—just wrap it tightly in plastic wrap and foil, and freeze for up to a month.
Benefits of Homemade Pumpkin Pie
Homemade pumpkin pie offers many advantages over store-bought versions. First, you control the ingredients, ensuring freshness and quality. Making it at home also allows you to customize the flavors and textures to your preference. Additionally, pumpkin is packed with nutrients like vitamin A, which promotes eye health, and fiber, aiding in digestion. The use of sweetened condensed milk provides a creamy richness that enhances the overall taste and texture, creating a dessert that’s not only delicious but also comforting.
This creamy pumpkin pie with sweetened condensed milk offers a delightful combination of flavors and textures, making it an ideal dessert for any occasion. Its simplicity and ease of preparation mean that you can enjoy the classic taste of fall with minimal effort. Whether for a festive gathering or a cozy night in, this pie delivers the perfect slice of autumn indulgence.